Bacon Wrapped Chicken Wings Food

BACON-WRAPPED CHICKEN WINGS WITH BOURBON BARBECUE SAUCE

Steps:

• Heat oven to 425°F. Line 2 cookie sheets with sides with heavy-duty foil; spray with cooking spray.
• Sprinkle pepper over chicken. Wrap each chicken piece with a half slice of bacon.
• Place bacon-wrapped chicken pieces on cookie sheets, bacon end down. Bake uncovered 30 minutes; turn chicken; rotate cookie sheets in oven. Bake 20 to 30 minutes longer or until golden brown and juice of chicken is clear when thickest part is cut to bone (at least 165°F).
• Meanwhile, in 1-quart saucepan, mix Bourbon Sauce ingredients; heat to simmering over medium heat, stirring frequently, until sugar is dissolved, about 5 minutes. Remove from heat; set aside.
• In large bowl, toss chicken with half of the sauce. Serve warm with remaining sauce on the side for dipping.

BACON WRAPPED CHICKEN WINGS

Steps:

• soak 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.
• 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 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.

BACON-WRAPPED CHICKEN WINGS

Steps:

• Mix first 3 ingredients until blended; pour over wings in shallow dish. Turn to evenly coat both sides of wings with lime juice mixture.
• Refrigerate 1 hour to marinate.
• Heat oven to 400°F.
• Place wire rack on rimmed baking sheet; spray with cooking spray. Remove wings from marinade; discard marinade. Wrap bacon pieces around wings; secure with wooden toothpicks. Place in single layer on wire rack.
• Bake 30 min. Reserve half the barbecue sauce for later use; brush remaining barbecue sauce evenly onto wings. Bake 10 min. or until wings and bacon are done, turning and brushing with reserved barbecue sauce after 5 min.