Big Show's Big Eats

Big Show’s Big Eats: Bacon wrapped chicken wings

Editor’s Note: Elite Series pro Terry Scroggins has long been known as a great cook. In this column, he shares instructions on how to cook some of his favorite foods. See his other recipes for Pork tenderloinTequila chickenVenison kabobs, Mustard fried venisonBeer can chickenPeanut butter cup pieSmoked ribs with red pepper jellyShrimp-stuffed jalapeñosCrab-topped grouperTeriyaki injected tenderloinGrilled spaghettiFried ribs, Sausage Dip. 

BACON WRAPPED CHICKEN WINGS

Got a new recipe for y’all just in time for your Super Bowl party – bacon wrapped chicken wings. There isn’t a whole lot of moving parts with this recipe, it’s pretty dang simple but it’s also delicious. A couple dozen wings, a pack of maple bacon and some seasoning is really all you need.

One important detail I want to point out is I cook this dish on a pellet grill/smoker. I’ve talked about them before, but a pellet grill is kinda like a smoker, gas grill and oven all wrapped into one. They are powered by electricity and wood pellets supply the smoke. Most importantly, there are no open flames, and you can easily control the grill temperature with a pellet grill. A pellet grill is not 100 percent necessary, as you can still cook these jewels in a kitchen oven or charcoal/gas grill, it just makes the process much easier.

Ingredients: Plain, non-breaded chicken wings – package of maple bacon – Heinz Worcestershire Sauce – Goya Adobo Seasoning – McCormick’s All-Purpose Seasoning

Tools: Grill (ideally a pellet grill/smoker) – grill tongs – marinating pan

Prep time: 20 minutes

Cook time: 25 to 30 minutes at 350 degrees 

Start by drizzling Worcestershire sauce over your naked chicken wings. Let them marinate for 15 minutes or so.  

Next cut your maple bacon in half using a pair of kitchen shears (or your hands if needed).

Take each halved piece of bacon and simply wrap it around a chicken wing.

You can add a toothpick to help hold your creation together while it cooks, but it’s not necessary. 

Continue this process until you run out of wings or bacon.  

Get all your naked chicken wings dressed with bacon and then head to the grill.

I pretty much only use a pellet grill (smoker) when I cook bacon wrapped chicken wings. It’s really easy for the bacon grease to drip off and cause flames on a gas or charcoal grill. 

A pellet grill (smoker) solves this problem, and it won’t burn the bacon to a crisp since there are no open flames. 

Space them all out evenly. If you’re using a gas or charcoal grill you’ll have to monitor the wings and keep them away from open flames.

Sprinkle some Goya Adobo seasoning over your wings.

Close the hood on the grill and cook each side for 12 to 15 minutes at 375 degrees. 

Flip your wings with some grill tongs to make sure each morsel is crispy. 

If you cook on a pellet grill, the bacon can serve as your timer. When the bacon is fully cooked, your wings should be ready. 

Grab your wings off the grill and get ready to “wow” your guests. 

Let ‘em cool down for a few minutes and dig in.

Bacon wrapped wings are a perfect snack for your Super Bowl party or anytime you want to fix up some tasty finger food. Enjoy!