We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the  Privacy Policy.

Skip to Main Content
Start Traegering With 0%* APR Financing  |Shop Now

Bacon-Wrapped Chicken Wings

30

1

Hickory

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

6

Activating this element will cause content on the page to be updated.

:

main

  • 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

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.