Description
These Bacon-Wrapped Chicken Wings are a flavorful and succulent appetizer perfect for parties or game day. Tender chicken wings are seasoned with BBQ seasoning, wrapped in crispy bacon, baked to perfection, and then tossed in a tangy blend of barbecue and hot sauce for a deliciously smoky and spicy finish.
Ingredients
Scale
Chicken Wings
- 4 lb 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 Oven: Preheat your oven to 425ºF (220ºC). Line a rimmed baking sheet with aluminum foil for easy cleanup, and place a wire rack on top of the foil to allow air circulation under the wings for even cooking and crispiness.
- Season and Wrap Wings: Season the chicken wings evenly with 2 tablespoons of BBQ seasoning. Take each wing and wrap it with a half slice of bacon, securing it snugly. Lay the bacon-wrapped wings on the wire rack, ensuring they are spaced out for optimal roasting.
- Bake Wings: Place the prepared baking sheet in the preheated oven and bake the wings for 50 to 60 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165ºF (74ºC). The bacon should be crisp and golden brown at this point.
- Prepare Sauce and Toss Wings: While the wings bake, whisk together ½ cup of BBQ sauce and ½ cup of hot sauce in a large bowl until well combined. Once wings are out of the oven, add them to the bowl and toss to fully coat each wing in the tangy, spicy sauce.
Notes
- For crispier bacon, you can broil the wings for an additional 2-3 minutes after baking, watching carefully to avoid burning.
- Chicken wing flats and drumettes both work well; you can use one or a mix of both.
- Adjust the ratio of BBQ sauce to hot sauce based on your preferred spice level.
- Make sure to use a wire rack to prevent the wings from sitting in grease and to help them crisp evenly.
- Ensure the internal temperature reaches at least 165ºF to guarantee safe consumption of chicken.
