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Bacon-Wrapped Chicken Wings

30

1

Hickory

Wing night will never be the same when you kick them up with a slice of bacon.

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  • 2 Pound whole chicken wings

  • 24 Fluid Ounce beer

  • 2 Teaspoon red pepper flakes (optional)

  • Cajun seasoning

  • 1 Pound (10 to 12 slices) bacon

  • 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.

    • 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).

    • 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.

    • As Needed Cajun seasoning

  • 6

    Wrap each wing with a slice of bacon. You can secure with toothpicks, if necessary.

    • 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

  • 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

    : 165 ˚F

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