Bacon Wrapped Grilled Chicken Wings – Double the Smoke, Double the Crispiness

Indulge in the ultimate carnivore’s dream with these Bacon Wrapped Grilled Chicken Wings. The combination of smoky bacon and juicy chicken creates a flavor explosion that’s doubly delicious—the bacon gets perfectly crispy on the grill, while the chicken stays tender and moist on the inside. It’s a match made in BBQ heaven that delivers double the smoke and double the crispiness in every single bite. This is not just a meal; it’s a celebration of all things savory and delicious.

This show-stopping BBQ recipe is guaranteed to be the star of any gathering. The bacon wraps act as a protective barrier, keeping the chicken incredibly juicy while crisping up to golden perfection. Whether you’re using a charcoal grill for that authentic smoky flavor or a gas grill for convenience, these wings are surprisingly easy to make. The result is a visually stunning dish that tastes as good as it looks—perfect for game day, summer cookouts, or any occasion where you want to impress.

Step-by-Step Instructions

1. Prep the Wings: Pat the chicken wings completely dry with paper towels. In a large bowl, combine the smoked paprika, brown sugar, salt, pepper, garlic powder, and onion powder. Toss the wings in the dry rub until evenly coated.
2. Wrap with Bacon: Take one slice of bacon and stretch it slightly with the back of a knife to thin it out. Starting at one end of the wing, wrap the bacon around the chicken in a spiral, slightly overlapping as you go. Secure the end with a toothpick. Repeat with the remaining wings. Tip: Use thin-cut bacon for the best results—it crisps up better than thick-cut.
3. Fire Up the Grill: Preheat your grill to medium heat (around 375°F-400°F). For a charcoal grill, set up a two-zone fire with coals on one side for direct heat and a cooler indirect zone on the other. For a gas grill, preheat all burners, then turn one off to create an indirect cooking area. Clean and oil the grates.
4. Grill the Wings: Place the bacon-wrapped wings on the direct heat side of the grill, seam-side down first to seal the bacon. Cook for 3-4 minutes per side until the bacon is crispy and golden brown. Move the wings to the indirect heat side, close the lid, and cook for another 15-20 minutes, flipping occasionally. The wings are done when they reach an internal temperature of 175°F-185°F.
5. Rest and Serve: Remove the wings from the grill and let them rest for 5 minutes. Carefully remove the toothpicks (be gentle—the bacon may stick). Transfer to a serving platter and garnish with fresh parsley. Serve with BBQ sauce or your favorite dipping sauce.

Tips for Bacon Wrapped Wing Perfection

• Use Thin-Cut Bacon: Thin-cut bacon crisps up much better than thick-cut. If you only have thick-cut bacon, you can partially cook it in a skillet before wrapping to render some of the fat.
• Stretch the Bacon: Run the back of a knife along the length of the bacon slice to stretch it slightly. This makes it easier to wrap and helps it stay in place.
• Seal the Seam: Place the wings seam-side down on the grill first. This helps seal the bacon and prevents it from unwrapping during cooking.
• Manage Flare-Ups: Bacon fat dripping onto the coals can cause flare-ups. Use the two-zone fire method and have a spray bottle of water handy to control any unexpected flames.
• Don’t Overcrowd: Give each wing space so heat can circulate and the bacon can crisp up evenly. Overcrowding leads to steaming instead of crisping.

Delicious Variations

• Jalapeño Popper Wings: Add a slice of jalapeño and a sprinkle of cream cheese between the bacon and chicken before wrapping for a spicy, creamy surprise.
• Smoked Bacon Wings: Smoke the wrapped wings on a pellet grill or smoker at 225°F for 1.5 hours, then finish over high heat to crisp the bacon. The double smoke is incredible!
• Maple Bacon Wings: Brush the bacon-wrapped wings with maple syrup during the final few minutes of grilling for a sweet, sticky glaze that’s irresistible.
• Spicy Bacon Wings: Add 1 teaspoon of cayenne pepper to the dry rub for a spicy kick that pairs beautifully with the savory bacon.
• Cheesy Bacon Wings: During the final minutes of grilling, top each wing with a sprinkle of shredded cheddar or Pepper Jack cheese. Cover the grill until melted and bubbly.

Storage and Reheating Instructions

Storage: Store leftover wings in an airtight container in the refrigerator for up to 3-4 days.

Reheating: The best way to reheat these wings is on the grill or in the oven to restore that crispy bacon texture. Preheat your oven to 375°F and bake for 10-12 minutes, or reheat on the grill over medium heat for 5-7 minutes per side. You can also use an air fryer at 375°F for 5-6 minutes. Avoid microwaving, as it will make the bacon chewy and the skin soft.

Freezing: It’s not recommended to freeze these wings after cooking, as the bacon can become mushy upon thawing. However, you can freeze the raw, wrapped wings for up to 1 month. Thaw overnight in the refrigerator before grilling.

Frequently Asked Questions (FAQ)

How do I keep the bacon from falling off the wings?
Using toothpicks to secure the bacon is the most reliable method. Make sure to place the wing seam-side down on the grill first to seal the bacon. You can also use kitchen twine if you prefer.

Do I need to pre-cook the bacon?
If you’re using thin-cut bacon, you don’t need to pre-cook it. It will crisp up perfectly on the grill. For thick-cut bacon, you may want to partially cook it in a skillet for 2-3 minutes per side before wrapping to ensure it gets crispy.

How long do I grill bacon wrapped wings?
On a medium-heat grill with a two-zone setup, bacon wrapped wings typically take about 20-25 minutes total. You’ll sear them over direct heat for 3-4 minutes per side to crisp the bacon, then move to indirect heat for another 15-20 minutes to cook the chicken through. Always check the internal temperature—175°F-185°F is the sweet spot.

Can I use turkey bacon for a healthier version?
You can, but turkey bacon is leaner and won’t crisp up as well on the grill. It also doesn’t have the same rich flavor as pork bacon. If you use turkey bacon, you may need to oil it lightly and watch it closely to prevent burning.

What dipping sauces go well with bacon wrapped wings?
These wings are incredible with a variety of sauces. Try them with classic BBQ sauce, ranch dressing, blue cheese dressing, honey mustard, or even a spicy sriracha mayo. The smoky, savory flavor of the bacon and chicken pairs well with both tangy and creamy dips.