Bacon Wrapped Chicken Wings

Bacon-Wrapped Chicken Wings with a tangy barbecue sauce that combines smoky, crisp bacon with juicy chicken coated in a tangy, vinegar forward and sweet and spicy barbecue glaze. It’s a rich, finger-licking Paleo appetizer thats perfect for weeknight dinners, cookouts, and game-day parties. Make it Whole30 friendly by choosing a sugar-free bbq sauce. We enjoy it for a quick and easy weeknight dinner with some Whole30 Coleslaw. If you love wings like we do you may want to try these Hot Honey Peach Wings, Strawberry Chia Jam Balsamic Wings, or traditional Buffalo Wings to name a few!

Why You’ll Love This Recipe

Crispy exterior: Thinly sliced bacon wraps tightly around each wing, rendering its fat to turn golden-brown and crisp.

Smoky and savory: The pork bacon infuses the poultry with deep, salty, and smoky undertones.

Three ingredients: Your favorite barbecue sauce, bacon, and chicken wings.

It’s Paleo and Whole30 compatible: Having no gluten, grains, or dairy, it is the perfect dish if you need to keep it Paleo or Whole30 friendly. For Whole30 be sure to chose sugar free bacon and bbq sauce.

Ingredients You Will Need

Chicken Wings: I like organic chicken wings and Grass Roots Coop is my go to for pasture raised, organic meats.

Bacon: is a salt-cured pork product made from various cuts of the pig, usually the belly or less fatty parts of the back.

Barbecue Sauce: I like Side Dish, Uncle Ronny’s BBQ sauce. It’s sweet and tangy with a little heat making it the perfect Paleo choice for these bacon wrapped chicken wings.

Instructions

Preheat oven: to 400˚

Line a rimmed baking sheet: with parchment paper.

Cut the bacon slices in half: and wrap one piece around each chicken wing. Set on the baking sheet seam side down and skin side up.

Bake for 30 minutes: until the wings and bacon are crispy and golden.

Remove from oven: and brush generously with the barbecue sauce.

Return to oven: for 10-15 minutes longer or until the sauce looks tacky-crisp.

Enjoy!

Recipe Tricks and Tips

Place the wrapped wings seam-side down: on your sheet pan; the weight and cooking process will naturally seal the bacon without needing toothpicks.

Choose regular-cut bacon: Thick-cut bacon takes too long to render and crisp up before the chicken overcooks.

Add the sauce near the end of baking time: Never put BBQ sauce on at the start, or it will burn. Wait until the bacon is mostly crisp, then brush or dip the wings and cook for another 10 to 15 minutes to let the sauce get tacky-crisp.

Recipe Variations

Maple Chili Wings: Add pure maple syrup and chili powder to your BBQ base for sticky, sweet heat.

Raspberry Chipotle: Mix raspberry preserves into a smoky chipotle BBQ sauce for a tart, fiery contrast.

Storage Tips

You can store these bacon wrapped chicken wings in the refrigerator for 3-5 days when stored in an airtight glass container, keeping the wings fresh.

FAQ’s About Bacon Wrapped Chicken Wings

Do I need toothpicks to hold the bacon on?

Not always. If you wrap tightly and place the wings seam-side down, the bacon will naturally stick as it cooks.

How to get the bbq sauce to stick to the chicken wings?

Pat the wings thoroughly dry with paper towels before cooking and again before saucing if they appear “wet”.

What to serve with bacon wrapped chicken wings?

Crispy french fries, crunchy coleslaw, or a simple salad are excellent sides.