If you love the irresistible combination of smoky, crispy bacon and tender, flavorful chicken wings, then the Bacon-Wrapped Chicken Wings with BBQ Hot Sauce Glaze Recipe is going to be your new obsession. This dish brings together juicy chicken wings wrapped in savory bacon, baked to perfection, and then coated with a luscious barbecue and hot sauce glaze that adds just the right amount of tang and kick. Whether you’re hosting a game day party or just craving an elevated snack, these wings deliver mouthwatering satisfaction in every bite.
Ingredients You’ll Need
The beauty of this Bacon-Wrapped Chicken Wings with BBQ Hot Sauce Glaze Recipe lies in its simplicity and bold flavors. Using just a handful of straightforward ingredients, each component plays a vital role — from seasoning the wings perfectly, to wrapping them in crispy bacon, and finishing with a spicy-sweet glaze that brings everything together.
- 4 pounds chicken wing drumettes or flats: Choose fresh wings to ensure juicy, tender meat that soaks up all the flavor.
- 2 tablespoons BBQ seasoning: Adds a smoky, savory depth that complements the bacon beautifully.
- 1 pound bacon (cut in half): Wrapping the wings in bacon keeps them moist while infusing irresistible saltiness and a crispy texture.
- ½ cup BBQ sauce: Provides a sweet and tangy backbone for the glaze, enhancing the wings’ overall taste.
- ½ cup hot sauce: Delivers a spicy punch that balances the sweetness of the barbecue sauce for a perfect glaze.
How to Make Bacon-Wrapped Chicken Wings with BBQ Hot Sauce Glaze Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 425ºF. Grab a rimmed baking sheet and line it with aluminum foil for easy cleanup. Then place a wire rack on top — this setup helps the wings cook evenly and allows the bacon fat to drip away, so you get nice crispy bacon without sogginess.
Step 2: Season and Wrap the Wings
Pat your chicken wings dry, then toss them in the BBQ seasoning to add that smoky, savory base layer of flavor. Next comes the fun part: wrapping each wing with half a slice of bacon. This step is crucial because the bacon not only crisps up but also locks in moisture, keeping the wings succulent while baking.
Step 3: Bake to Perfection
Place the bacon-wrapped wings on the wire rack and bake in your preheated oven for 50 to 60 minutes. The key here is patience — you want the chicken to reach an internal temperature of 165ºF to ensure safety, while letting the bacon become crispy and golden. The wire rack helps the heat circulate around the wings, promoting even cooking and maximum flavor.
Step 4: Glaze with BBQ Hot Sauce
While the wings are baking, whisk together your barbecue sauce and hot sauce in a large bowl. Once the wings hit the perfect doneness, transfer them straight into the bowl and toss until every wing is coated in that sticky, spicy glaze. This final step adds layers of irresistible flavor and a glossy sheen that makes the wings look as good as they taste.
How to Serve Bacon-Wrapped Chicken Wings with BBQ Hot Sauce Glaze Recipe
Garnishes
To elevate your wings even further, sprinkle freshly chopped parsley or green onions on top. The bright green not only adds a pop of color but introduces a fresh herbal note that cuts through the richness of the bacon and glaze. A few celery sticks or carrot batons on the side also add a crisp contrast that’s always satisfying.
Side Dishes
These wings shine as the star of any spread, but they love some crowd-pleasing sidekicks. Creamy coleslaw or a classic potato salad provide a cool, creamy balance, while corn on the cob or grilled veggies introduce a touch of sweetness and texture to the meal. For something more indulgent, loaded cheese fries never disappoint alongside these flavorful wings.
Creative Ways to Present
Want to impress guests? Serve these wings on a large wooden board lined with parchment paper, surrounded by small bowls of extra BBQ sauce, hot sauce, and ranch or blue cheese dip. You can also skewer a few wings together for easy grabbing, or pair each wing with a crisp pickle spear for a fun flavor combination that’s both tangy and savory.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (which might be hard!), store them in an airtight container in the fridge. They’ll stay delicious for up to 3 days. Make sure to separate the wings so the bacon doesn’t get soggy from sitting in the sauce.
Freezing
To keep these wings fresh longer, freeze them before glazing. Wrap each bacon-wrapped wing individually in plastic wrap, then place them all in a freezer-safe bag or container. They’ll keep well for up to 2 months. When you’re ready to enjoy, thaw them overnight in the fridge and bake until heated through before tossing in the glaze.
Reheating
Reheat leftovers in the oven at 350ºF for about 10 minutes to maintain crispy bacon and warm, juicy chicken. Avoid microwaving if possible to keep that perfect texture. After reheating, add a fresh toss of the BBQ hot sauce glaze to bring the flavors back to life.
FAQs
Can I use chicken wings with skin on?
Absolutely! Skin-on wings actually help keep the meat juicy and add extra crispy texture beneath the bacon wrapping, making the final dish even more indulgent.
What kind of bacon works best?
Thick-cut bacon is ideal because it holds up well during baking and crisps nicely without shriveling up too much. You can also try smoked bacon for an extra layer of flavor.
Is it possible to make this recipe spicier or milder?
Yes! Adjust the ratio of hot sauce in the glaze to suit your heat preference. For milder wings, reduce the hot sauce or substitute with a milder chili sauce, and for a spicier kick, add more hot sauce or even a sprinkle of cayenne pepper to the seasoning.
Can I grill the wings instead of baking?
You sure can! After wrapping the wings in bacon, grill them over medium heat using indirect cooking to avoid flare-ups. Baste with the glaze during the last few minutes of grilling for a smoky, charred finish.
Do I need to toss the wings in glaze immediately after baking?
For the best sticky, glossy coating, yes. Tossing the wings in glaze right after baking lets the warm chicken absorb the flavor and keeps that delicious sauce clinging to every bite.
Final Thoughts
There’s something truly special about the Bacon-Wrapped Chicken Wings with BBQ Hot Sauce Glaze Recipe that makes it an unforgettable treat. The perfect harmony of smoky bacon, juicy chicken, and tangy-spicy glaze is a guaranteed crowd-pleaser no matter the occasion. So go ahead and give this recipe a whirl — I promise it will become a favorite that you’ll want to make again and again.
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Bacon-Wrapped Chicken Wings with BBQ Hot Sauce Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 50 to 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 16 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
These Bacon-Wrapped Chicken Wings are a savory delight, combining crispy bacon and tender chicken wings, seasoned with BBQ spices and coated in a tangy mix of barbecue and hot sauces. Perfectly baked to juicy perfection, they make a fantastic appetizer or game-day snack that’s bursting with flavor.
Ingredients
Chicken Wings
- 4 lbs chicken wing drumette or flats pieces
- 2 Tbsp BBQ seasoning
- 1 lb bacon, cut in half
Sauce
- ½ cup BBQ sauce
- ½ cup hot sauce
Instructions
- Preheat and Prepare: Preheat the oven to 425ºF. Line a rimmed baking sheet with aluminum foil to catch drippings and place a wire rack on top to ensure air circulation and crisping of the wings. Set aside.
- Season and Wrap Wings: Season the chicken wings evenly with the BBQ seasoning. Take half slices of bacon and tightly wrap each wing, securing the bacon around the meat. Place each wrapped wing on the prepared wire rack, ensuring they are spaced out for even cooking.
- Bake the Wings: Bake the bacon-wrapped wings in the preheated oven for 50 to 60 minutes. The wings are done when the chicken reaches an internal temperature of 165ºF and the bacon is crisp and golden brown.
- Toss in Sauce: While wings are baking, whisk together the barbecue sauce and hot sauce in a large bowl. Once wings are cooked, transfer them to the bowl and toss thoroughly to coat them with the combined sauce, adding a perfect balance of smoky and spicy flavors.
Notes
- For extra crispiness, broil the wings for 1-2 minutes at the end of baking, watching carefully to prevent burning.
- You can adjust the ratio of BBQ sauce to hot sauce to make the wings milder or spicier according to your taste.
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165ºF.
- Leftover wings can be refrigerated in an airtight container for up to 3 days and reheated in the oven to retain crispiness.
