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
Scale
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.
