Bacon-Wrapped Chicken Wings

Bacon-Wrapped Chicken Wings

10 fresh whole fresh whole chicken wings
10 slices thinly sliced bacon
Freshly ground black pepper

Soak at least 20 toothpicks in water for an 1 hour.

With a sharp knife, cut the tips off the chicken wings and save them for stock. Slash the inside of the wing joint but don't cut all the way through. You just want to help them cook more evenly. Working with 1 wing at a time, straighten it and then wrap it with a slice of bacon, starting at the top and spiraling to the bottom. Secure it with a couple of toothpicks. Season the bacon-wrapped wings liberally with the pepper.

Prepare the grill for cooking over indirect heat. Grill the wings for 30 minutes. Flip and cook for another 30 minutes, until the bacon is crisp and the wings are fully cooked. (In what can only be acknowledged as a serendipitous act on the part of the universe, the two are done at almost the exact same instant.) Transfer the wings to a platter and let rest for 5 minutes.

You may serve the wings whole or you could serve them in individual segments by cutting them apart, taking care to keep the bacon in place. Remove the toothpicks and serve.

From: Leite's Culinaria
recipe picture
Leigh Beisch