Crispy Bacon Wrapped Chicken Wings: Grilled or Fried

Servings: 6

Prep Time: 5 mins

Cook Time: 1 hr 15 mins

Total Time: 1 hr 20 mins

• 3 lbs Chicken wings
• 1 lb Center cut bacon, cut down the middle

Dry Rub

• 1 tbsp Kosher salt
• 1 tbsp Coarse black pepper
• 2 tsp Onion powder
• 2 tsp Garlic powder
• 1 tsp Cumin
• 1 tsp Cayenne
• 1–2 tbsp Avocado oil (as a binder)

Money Sauce

• 1 cup Tomato sauce
• ½ cup Brown sugar
• 3 tbsp Bourbon
• 3 tbsp Apple cider vinegar
• 1 tsp Red wine vinegar
• 1 tsp Onion powder
• 1 tsp Garlic powder
• 2 tsp Kosher salt
• 1 tsp Coarse black pepper
• 1 tsp Cayenne pepper
• ¼ cup Water (to adjust consistency)

1. Place the chicken wings in a large mixing bowl. Add 1–2 tablespoons of avocado oil and toss to coat; the oil helps the dry rub adhere. Add the Kosher salt, coarse black pepper, onion powder, garlic powder, cumin, and cayenne pepper. Mix thoroughly by hand so each wing is evenly seasoned. Set seasoned wings aside while you prepare the bacon.

2. Prepare the bacon by splitting center-cut slices down the middle if desired. Wrap each wing with a half slice of bacon and secure it with a toothpick so the bacon stays in place during grilling and frying.

3. Preheat your grill to 350°F (about 175°C). Place the bacon-wrapped wings on the grill and cook indirectly to allow the bacon to render without burning. Grill until the internal temperature of the wings reaches about 150°F (65°C). This step adds smoke and flavor while partially cooking the wings before frying.

4. While the wings grill, make the Money Sauce. In a saucepan over medium heat combine the tomato sauce, brown sugar, bourbon, apple cider vinegar, red wine vinegar, onion powder, garlic powder, salt, black pepper, and cayenne. Stir and bring to a gentle simmer. Let the sauce simmer for 6–8 minutes, stirring occasionally. If it becomes too thick, add a bit of water (up to the ¼ cup) to reach your desired consistency. Remove from heat and keep warm.

5. When the wings reach 150°F on the grill, remove them and prepare for frying. Heat peanut oil (or another high smoke point oil) in a deep pan or Dutch oven to 325°F (about 160°C). Work in batches—about six wings at a time—to avoid crowding. Fry each batch for 4–5 minutes until the skin and bacon are crisp and the wings are golden. Use a slotted spoon or spider to transfer fried wings to a bowl or tray. Remove toothpicks at this point.

6. Place the fried wings in a large bowl. Pour the Money Sauce over the wings to your preferred level of sauciness, then toss gently until each wing is coated. Taste and adjust seasoning if needed.

7. Arrange the wings on a serving platter and serve immediately. These wings are best enjoyed hot while the bacon is crisp and the sauce is glossy.

– Bacon: Center-cut bacon wrapped lengthwise gives even coverage without overwhelming the wing. Cutting the bacon in half makes wrapping easier and helps it crisp faster.

– Temperature and timing: The grill step infuses smoke and begins the cooking process; frying finishes the wings and crisps the bacon. Use an instant-read thermometer to check doneness. The recipe recommends removing from the grill at 150°F before frying; fry until golden and fully cooked through.

– Sauce consistency: If you prefer a thicker glaze, simmer the Money Sauce longer to reduce it. For a thinner sauce suitable for tossing, add the small amount of water listed in the ingredients.

– Substitutions: If you avoid alcohol, omit the bourbon and increase the apple cider vinegar slightly for balance. If you prefer less heat, reduce the cayenne in both the rub and sauce.

– Serving: These wings work well as a party appetizer or as part of a casual meal. Serve with simple sides like crisp celery, carrot sticks, or your favorite coleslaw to balance the richness.

– Storage and reheating: Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven or air fryer until warmed through to help restore crispness.