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Bacony Chicken Wings

Posted by marcus meehan ·

Bacony Chicken Wings

Choose your Flavor! Great with;
• FlavorMaster® Original GravyMaster®
• FlavorMaster® Peppercorn Garlic
• FlavorMaster® American Steakhouse
• FlavorMaster Bourbon Brown Sugar

 

    These Bacony Chicken Wings are a hit at any party .

    PREP TIME:
    30 MINUTES
    COOK TIME:
    25 MINUTES - 2 HOURS
    TOTAL TIME:
    55 MINUTES - 2,5 HOURS
    SERVINGS:
    4 - 8

    INGREDIENTS:

    16 Chicken Wings (flats and drummettes)

    1 tbsp Tomato Paste / Puree

    1 tsp Honey or Agave

    1 tsp White Vinegar

    2 tbsp dry Sherry

    3 tbsp FlavorMaster® (GravyMaster®, Peppercorn Garlic, American Steakhouse or Bourbon Brown Sugar)

    34 drops Sesame Oil

    2 Garlic Cloves, finely minced

    8 Slices Bacon, cut in half crosswise

    INSTRUCTIONS:

    Prep the Wings:

    Step 1:

    Combine tomato paste, honey, white vinegar, sherry, FlavorMaster®, sesame oil and garlic. Mix well and pour evenly over chicken wings to coat well. Cover and refrigerate 20 minutes.Remove chicken from marinade. Wrap each wing piece with a bacon strip, securing with wooden toothpicks.

    Smoke Them!

    Step 2:

    Set indirect smoker to 250°F. Add some wood chips of choice for a little smoke flavor on the charcoal. We prefer pecan or apple, but use your favorite! Place wings in smoker for about 2 hours, or until internal temperature reaches 165°F. Increase grill to 350°F to finish crisping bacon and skin.

    Air Fry Them!

    Step 3:

    Preheat air fryer to 400°F. Place wings in fryer and cook at 380°F for 25 minutes, flipping halfway through.

    Bake Them!

    Step 4:

    Preheat oven to 350°F.

    Place wrapped wings on a baking rack over a foil-lined baking sheet.

    Bake wings at 350°F for about an hour, turning once halfway through to ensure even baking.

     

    Let wings cool briefly before serving with Siracha Ranch Sauce and celery.