Bacon Wrapped Chicken Wings

These bacon wrapped chicken wings are smoky, crispy, and packed with bold barbecue flavor, finished with perfectly rendered bacon in every bite. Cooked low and slow on the grill, they’re an irresistible appetizer made for game day, parties, and backyard entertaining.

Bacon wrapped wings are one of those appetizers that immediately grab attention. Crispy chicken skin, smoky bacon, and a savory BBQ rub come together to create a wing that feels indulgent and bold without being complicated.

This version uses wing flats only and a simple drying technique to ensure the skin crisps properly before the bacon finishes rendering, giving you wings that are juicy on the inside and crisp on the outside.

Why Bacon Wrapped Chicken Wings Work

Wrapping wings in bacon adds flavor and fat, but it also requires the right technique. Drying the wings first and cooking them low and slow allows the chicken to fully cook while the bacon renders instead of steaming.

Finishing the wings at a higher internal temperature creates tender meat and crisp skin, making these wings far more satisfying than rushed versions.

Ingredients for Bacon Wrapped Chicken Wings

This recipe keeps things simple and flavor forward.

• Wing flats: I find flats or even a whole wing is easier to back wrap vs just the drum on its own
• Bacon slices: Use thinly cut bacon for the best results
• Favorite BBQ Dry Rub: I recommend my spicy Cajun BBQ rub or this homemade lemon pepper seasoning
• Baking powder: This helps with crispy skin
• Smoked Beer Cheese Sauce or BBQ ranch for dipping

Why Use Baking Powder on Chicken Wings

Baking powder raises the pH of the chicken skin and helps it dry out, which leads to better browning and crispness during cooking.

Letting the wings rest uncovered in the refrigerator allows moisture to evaporate from the skin, which is especially important when wrapping them in bacon. I like to prep the wings this way 1-2 hours in advance if possible too allow it to work the best.

How to Prep Wings for Bacon Wrapping

Pat the wing flats completely dry with paper towels. Toss them lightly with baking powder only and place them uncovered on a wire rack in the refrigerator for at least two hours.

For best results, dry the wings overnight. This step ensures crisp skin and prevents soggy bacon.

How to Wrap Chicken Wings with Bacon

Cut each slice of bacon in half so it fits the wing flat without overlapping too much.

Season the dried wings generously with BBQ dry rub. Wrap each wing flat with one piece of bacon, tucking both ends underneath the chicken so they stay secure during cooking.

Press the wings gently onto a wire rack to help anchor the bacon in place, then season lightly with additional dry rub on top.

Grill Temperature and Cooking Method

Preheat your grill to 300 degrees Fahrenheit and set it up for indirect heat.

Place a foil pan underneath the wings to catch rendered bacon fat and prevent flare-ups. If desired, add a mild wood for a light smoke flavor.

Place the wire rack with wings directly on the grill grates and cook low and slow.

How Long to Cook Bacon Wrapped Chicken Wings

Bacon wrapped wings typically take 30 to 40 minutes at 300 degrees Fahrenheit.

Cook until the internal temperature reaches at least 165 degrees Fahrenheit. For extra-tender wings, cook to 185 to 190 degrees Fahrenheit, which allows the connective tissue to break down fully.

The bacon should be rendered and lightly crisp by the time the wings are finished.

How to Serve Bacon Wrapped Chicken Wings

These wings are best served hot, straight off the grill.

Arrange them on a platter and serve with beer cheese sauce for dipping. Garnish with chopped chives or green onions for color and contrast.

They work perfectly as a standalone appetizer or as part of a larger game day spread.

Storage and Make Ahead Tips

Bacon wrapped wings are best fresh, but leftovers can be stored in an airtight container in the refrigerator for up to three days.

Reheat gently in the oven or on the grill to re crisp the bacon. Avoid microwaving, as it softens both the bacon and the skin.

Wings can be prepped and wrapped up to one day ahead and stored uncovered in the refrigerator before grilling.

Expert Tips for Bacon Wrapped Chicken Wings

• Use wing flats only so the bacon wraps evenly and cooks at the same rate
• Dry the wings uncovered for the crispiest results
• Tuck bacon ends underneath the wing to prevent unraveling
• Cook low and slow to fully render the bacon
• Aim for a higher internal temperature for tender wings
• Always use indirect heat to avoid burning the bacon

More Recipes To Try

• Baked BBQ Chicken Wings
• Smoked Chicken Wings (On an electric smoker)
• Grilled Thai Curry Wings
• Peruvian Chicken Wings
• Nashville Hot Wings