Barbecue Journey with Dan ‘The Man’ — Bacon Wrapped Chicken Wings
Sometimes you just don't have a ton of time. Sometimes it's easiest to just throw something on the grill and move on. This post is a lot like that, too.
To call "Bacon Wrapped Chicken Wings" a recipe is using the term loosely. Here's a chicken wing, here's a piece of bacon. Wrap bacon around chicken wing. Grill and enjoy.
That's about the extent of the instructions in the book "Ribs, Chops, Steaks & Wings" by Dr. BBQ, from which I am cooking great meals every week. This week's was no different, however easy.
I adjusted the recipe, which didn't call for a rub on the chicken wing before wrapping it in bacon, and added some spices. It turned out to be quite nice. The sugar in the rub caramelized during the hour-long cooking process and gave the wings a sort of glaze. It was a sticky, gooey, wonderful mess.
I'd rate this chicken wings above average. 7 out of 10.
Big Chuck Tries It
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Here's what you'll need:
Chicken Wings
Bacon
The Chicken Wing Rub:
2 tsp Chili Powder
2 Tbs Onion Powder
1 tsp Ground Cumin
2 Tbs Salt
2 Tbs Garlic Powder
1/4 tsp Cayenne Pepper
2 tsp Black Pepper
2 Tbs Paprika
2 Tbs Sugar in the Raw (I used Domino Washed Raw Cane Sugar)
Directions:
1. Soak Toothpicks
Soak toothpicks in water for at least an hour before grilling.
2. Cut the tips off the wings and split them at the joint
3. Liberally season your wings with the dry rub
Let the wings sit for 15 minutes or refrigerate for up to four hours to allow them to soak in the spices in the dry rub.
4. Wrap bacon around chicken wing
Wrap bacon around each individual wing and secure with toothpick.
5. Grill Wings
Grill on medium heat for 30 minutes, flip and grill for another 30 minutes.