Bacon wrapped chicken wings
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- 10 fresh whole chicken wings
- 10 slices of thinly sliced bacon
- finely ground black pepper, as needed
1soak 20 toothpicks in water for at least one hour. With a sharp knife, cut the tips off 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. Strain 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.
2Prepare 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 five minutes. You may serve the wings whole but if you prefer to serve them in individual segments, cut them apart now, taking care to keep the bacon and place. Remove the toothpicks and serve. Makes 10 servings.