Alright, So Here’s the Story Behind These Wings
You know how there are just some recipes that stick with you, even though you never meant for them to? For me, it's these bacon-wrapped chicken wings. The first time I made them was entirely because I ran out of breadcrumbs for regular wings, saw bacon in the fridge, and thought, why not? My cousin still tells the story of me frantically wrestling with bags of frozen wings at her birthday, nearly dropping the lot on my foot (I saved them with a dance move, if you must know). Ever since, it’s been a bit of a family legend—mainly because I never managed to repeat that dance step.
Why I'm Always Making These Bacon-Wrapped Wings
I make this whenever folks come over and I want to look like I really tried (when in reality, it's actually just dead simple). My family goes absolutely bananas for this because, well, bacon. I mean, even my uncle who claims he “doesn’t like anything wrapped except gifts” scarfs these down. The only tricky part is not eating half the bacon before it even gets to the wings. Also, pro-tip for my fellow impatient cooks: I used to get annoyed at the bacon sliding off, but now I just poke it back on with a fork, no biggie.
What You'll Need (And a Few 'Swapsies')
- About 1.5kg (or 3-ish lbs) chicken wings
(I’ll sometimes grab drumettes if they’re on sale, or just whatever looks fresh. My grandma always bought the biggest ones, but honestly? Smaller gets crispier.) - 18-24 slices streaky bacon (Smoked, unsmoked, or that fancy nitrate-free stuff if you’re being good. Once I used pancetta, which was tasty but didn’t stick and drove me mad.)
- Salt and pepper (no rocket science here, just shake it on)
- About a handful of brown sugar (optional, but it gives that sticky glory; maple syrup also works for a glaze, but gets messier!)
- 1 teaspoon smoked paprika (or sweet, or skip if you’re out—doesn’t make or break it)
- A pinch of cayenne, if you’re bold
- Toothpicks (if you’re posh; if not, try spaghetti sticks or just wrap tightly and cross your fingers)
Here's How I Do It (Give or Take)
- Preheat your oven to 220°C/425°F. Or even a touch higher, if your oven is a bit dodgy like mine—just watch the bacon doesn’t incinerate.
- Pat your wings dry with kitchen roll. I’m not always patient here but, honestly, they crisp better.
- Toss the wings with salt, pepper, paprika, and that pinch of cayenne. Get your hands in there—it feels right.
- Now, the wrapping. Take a bacon slice and spiral it around a wing. Sometimes the ends flop off; I just tuck them under or jab with a toothpick (or, once, a bit of dried linguine in desperation. It totally works for a minute, but burns fast. So maybe stick to toothpicks). Repeat till you’re bored or out of bacon.
- If you’re using brown sugar, sprinkle (or, more accurately, clump) it over each bacon-wrapped wing. This is where I usually sneak a taste of the bacon, claiming it’s essential.
- Line a baking sheet with foil, then set a rack on top if you have one (makes ‘em crispier, but don’t fret if not). Lay the wings out—don’t crowd ‘em; they need their personal space.
- Bake for 25–30 minutes. Halfway through, turn them over. Now, this is where it looks kind of dodgy; the bacon slips a bit, and the color is weird, but trust the process. If the bacon isn’t crisp (it almost never is for me at first), give it five more minutes. Or whack the broiler on for the last couple minutes, but don’t wander off! I’ve nearly set off the smoke alarm more times than I care to admit.
- Let them cool a smidge before digging in, unless your fingertips are made of asbestos like my granny’s were.
Bits I’ve Learned Along the Way (Read: Things I Messed Up)
- Don’t try baking these on parchment—seriously, the bacon just leaks everywhere, and you’ll wind up with really weird curly edges. Odd.
- Actually, I find it works better if you season the wings before wrapping. I used to forget, it’s just not the same if you chuck it all on at the end.
- Oh, if your bacon’s super fatty, maybe trim the ends a bit. Or don’t. Sometimes it just adds to the party, honestly.
Other Ways I Tried—and What Flopped
- Once, I brushed them with BBQ sauce at the end—pretty tasty, but left a sticky mess that glued them all together. Lesson learned.
- I swapped honey instead of brown sugar; ended up burning the edges. Not my finest hour.
- Lemon-pepper seasoning is surprisingly nice; I got that tip from my neighbor (cheers, Sheila!).
- I even tried wrapping with turkey bacon. Eh. Maybe it’s just not my style—but you might love it.
Gear (And What I Used When I Couldn't Find Things)
- Baking tray/sheet (big enough to space out those wings)
- Wire rack, if you’ve got one (not the end of the world if not—just drain on paper towel if they’re too greasy)
- Toothpicks—or dry spaghetti if you’re feeling wild
- Mixing bowl (any old bowl, honestly)
- Tongs help, but usually I just use my hands (and then regret it when I burn myself. Every time.)
Keepin' 'Em Fresh (In Theory): Storing Leftovers
So here’s the thing—these never last in my house more than a day, tops. But if you somehow have leftovers (miracles do happen), stash them in an airtight tub in the fridge for maybe 2 days. Reheat either in a hot oven or honestly, I’ve chucked them in the air fryer and it was grand. Just don’t microwave, unless you love rubbery bacon, which... I do not.
How I Like To Serve ‘Em (And What My Folks Argue Over)
I serve these with a pile of napkins, lots of finger food sides, and usually a big dollop of sour cream mixed with hot sauce (my brother says I ruin it, but what does he know). They’re basically made for game night or any get-together where nobody wants to bother with forks. Oh, and sometimes I add a sprinkle of chopped chives if I’m feeling fancy. Rare, but it happens.
Some Good (and Occasionally Painful) Tips
- I once tried rushing the baking time, yanked the tray out after 20 minutes, and the bacon was pale and floppy—no thanks. Just wait, it’s worth it. (Patience, grasshopper...)
- Don’t skip the wire rack step if you have it. The wings crisp up way better, though, again, foil works in a pinch.
- If the bacon tries to run away from the wing, poke it back on with a fork. Happens every time; not worth stressing about.
FAQ—Answers from My Actual Texts and Group Chats
- Can I use boneless wings? Well, ‘wings’ is kind of a suggestion here. I suppose you could, but it won’t be the same. But hey, you do you!
- Does turkey bacon work? Sort of, but don’t expect the same crispy joy (I tried, not my favorite).
- Is this gluten-free? Yep, unless you go sticking anything weird in. (Check your bacon just in case, some brands are sneaky.)
- What about air fryer? I've done it! Lower the temp a smidge and check at 15 minutes.
- Help, my bacon keeps unraveling! Welcome to the club. Just keep tucking it back or stab it with a toothpick—no worries.
Anyway, hope these wings hit the spot. And if you end up twirling around your kitchen trying not to drop them, you’re in good company.
Ingredients
- 2 pounds chicken wings
- 12 slices bacon, cut in half
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons brown sugar (optional, for a sweet glaze)
- Cooking spray or oil for greasing the baking rack
Instructions
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1Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Lightly grease the rack with cooking spray or oil.
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2In a small bowl, mix together smoked paprika, garlic powder, onion powder, black pepper, salt, and brown sugar (if using).
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3Pat chicken wings dry with paper towels. Sprinkle the seasoning mix evenly over the wings and toss to coat.
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4Wrap each chicken wing with a half slice of bacon, securing the ends underneath or with a toothpick if necessary.
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5Arrange the bacon-wrapped wings on the prepared rack. Bake for 35-40 minutes, turning once halfway through, until the bacon is crisp and the chicken is cooked through.
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6Remove from oven, let rest for a few minutes, then serve hot with your favorite dipping sauce.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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