Grilled Bacon-Wrapped Chicken Wings
It is said that bacon makes everything better—100% in this case. Just take care that it doesn’t burn!
It is said that bacon makes everything better—100% in this case. Just take care that it doesn’t burn!
Ingredients
36 Toothpicks
3 dozen chicken wings (could include drumettes)
Salt and pepper to taste
18 slices of bacon, cut in half for smaller pieces
Vegetable oil (for the grill)
½ cup honey-chipotole barbecue sauce
1 jalapeño pepper, minced and seeded
Guacamole, for serving
Lime wedges, for serving
Directions
Prepare grill for indirect heat. Soak toothpicks in room temperature water for 20 minutes.
Pat chicken dry; sprinkle with salt and pepper.
Wrap each piece snugly with bacon, securing firmly with the soaked toothpick.
Oil the surface of the grill. Grill chicken over direct heat for 4–6 minutes or until bacon is lightly browned—turn the chicken frequently so that it browns evenly. Move chicken to the other side of the grill.
Cover and cook for 20–30 minutes or until the chicken is done, basting with barbecue sauce twice during the last 5 minutes. Sprinkle with jalapeño slices. Serve with guacamole and lime slices.
Recipe Courtesy Of
Nicole Thompson of Sanford, a member of Central Electric
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