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Bacon-Wrapped Chicken Wings

Several bacon-wrapped chicken wings on a grill grate with flame below.
Bacon-wrapped chicken wings need just three ingredients--chicken wings, bacon, and black pepper--to make this stellar nosh. In about an hour you'll have the best-grilled finger food you can imagine. And sooo simple.
Ray Lampe

Prep 30 mins
Cook 1 hr
Total 1 hr 30 mins
10 servings
198 kcal



  • Soak at least 20 toothpicks in water for an hour.
  • With a sharp knife, cut the tips off the chicken wings and save them for stock. Slash the inside of the wing joint but don't cut all the way through. You just want to help them cook more evenly. Working with 1 wing at a time, straighten it and then wrap it with a slice of bacon, starting at the top and spiraling to the bottom. Secure it with a couple of 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 crisp and the wings are fully cooked. (In what can only be acknowledged as a serendipitous act on the part of the universe, the two are done at almost the exact same instant.) Arrange the wings on a platter and let rest for 5 minutes.
  • You may serve the wings whole or you could serve them in individual segments by cutting them apart, taking care to keep the bacon in place. Remove the toothpicks and serve. 


*Can I wrap my wings in thick-sliced bacon?

Everything's better with bacon, we know. But sometimes thinner bacon is better. Hear us out...to achieve a bacon-wrapped wing that gets cooked evenly, thin slices are the way to go. One-half slice perfectly wraps around each wing and both will be cooked at the same time. Reward your restraint here by cooking up those thick slabs next time you make breakfast.