May 26, 2010

Bacon-Wrapped Chicken Wings (The Denver Post, 05/26/2010, From "Ribs, Chops, Steaks & Wings," by Ray "Dr. BBQ" Lampe)

10 fresh whole chicken wings
10 slices of thinly sliced bacon
Finely ground pepper, as needed


Soak 20 toothpicks in water for at least 1 hour.

With a sharp knife, cut off the tips of the chicken wings and save them for stock. Slash the inside of the wing joint to help them cook more evenly, but don't cut them all the way through. Straighten the wings and wrap each wing with a slice of bacon starting at the top and spiraling to the bottom. Secure with toothpicks. Season the bacon-wrapped wings liberally with the pepper.

Prepare the grill for cooking over indirect heat. Grill the wings for 30 minutes. Flip and cook for another 30 minutes, until the bacon is crispy and the wings are fully cooked. Remove the wings to a platter and let rest for 5 minutes. You may serve the wings whole, but if you'd prefer to serve them in segments, cut them apart now, taking care to keep the bacon in place. Remove the toothpicks and serve.

Posted by Orrin Judd at May 26, 2010 6:13 AM
blog comments powered by Disqus