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Bacon-Wrapped Chicken Wings
By Traeger Kitchen
Wing night will never be the same when you kick them up with a slice of bacon.
Prep Time
30 Minutes
Cook Time
1 Hours
Pellets
Hickory
Ingredients
How many people are you serving?
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 2 Pound | whole chicken wings |
| 24 Fluid Ounce | beer |
| 2 Teaspoon | red pepper flakes (optional) |
| As Needed | Cajun seasoning |
| 1 Pound | (10 to 12 slices) bacon |
Steps
1
Plan ahead, this recipe requires 12 to 24 hours to brine the wings. Trim the tips off of the wings and discard or set them aside for homemade stock.
Ingredients
2 Pound whole chicken wings
2
Cut the skin flap between the flat and drummette so the wing stays a little more straight and are easier to wrap.
3
Place the wings in a large bowl and cover with beer and red pepper flakes (if desired).
Ingredients
24 Fluid Ounce beer
2 Teaspoon red pepper flakes (optional)
4
Refrigerate for 12 to 24 hours before grilling.
5
Remove the wings from the brine and pat dry. Season liberally with Cajun seasoning.
Ingredients
As Needed Cajun seasoning
6
Wrap each wing with a slice of bacon. You can secure with toothpicks, if necessary.
Ingredients
1 Pound (10 to 12 slices) bacon
7
When ready to cook, set Traeger temperature to 400°F and preheat, lid closed for 15 minutes.
400 ˚F / 204 ˚C
8
Place the wings directly on the grill grate, close the lid, and cook for 30 minutes.
9
Flip the wings and cook for an additional 30 minutes, or until the bacon is crisp and the chicken is fully cooked (at least an internal temperature of 165°F). Remove from the Traeger, serve, and enjoy!
400 ˚F / 204 ˚C
165 ˚F / 74 ˚C