Bacon-Wrapped Chicken Wings
ingredients:
• 20 pieces chicken wingettes/drummettes
• 10 bacon strips, cut in half crosswise
• ¼ cup all-purpose flour
• 2 tbsp cornstarch
• 2 tsp paprika
• 1 tsp chipotle chile pepper
• 1 tsp Korean chili flakes (gochugaru/kochukaru)
• ½ tsp kosher salt
• ½ tsp ground black pepper
• ½ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp cayenne
• 4 tbsp unsalted butter, melted & divided use
• 20 toothpicks
• sea salt for sprinkling
• 20 pieces chicken wingettes/drummettes
• 10 bacon strips, cut in half crosswise
• ¼ cup all-purpose flour
• 2 tbsp cornstarch
• 2 tsp paprika
• 1 tsp chipotle chile pepper
• 1 tsp Korean chili flakes (gochugaru/kochukaru)
• ½ tsp kosher salt
• ½ tsp ground black pepper
• ½ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp cayenne
• 4 tbsp unsalted butter, melted & divided use
• 20 toothpicks
• sea salt for sprinkling
instructions:
1) Preheat oven to 425° F.
2) In a zip top bag, combine the following ingredients: flour, cornstarch, paprika, chipotle chile pepper, Korean chili flakes, kosher salt, black pepper, garlic powder, onion powder, and cayenne. Seal the bag and shake to mix the ingredients.
3) Add the wingettes/drummettes to the flour mixture and seal the bag. Shake well to coat.
4) Line a sheet pan with foil for easy clean up and place a wire rack over it. Wrap 1 bacon strip around 1 wingette/drummette, secure with a toothpick, and put it onto the wire rack. Continue wrapping until all the wingettes/drummettes are wrapped.
5) Using a brush, apply the melted butter on the chicken using a dabbing motion. Bake for 30 minutes.
◘ note: Turn on the range hood, it may get smoky.
6) Flip the chicken and brush on the the rest of the butter in a dabbing motion. Bake for 10 minutes.
◘ tip: If the chicken is on the larger side, bake for 15 minutes instead of 10.
7) Sprinkle sea salt over the chicken as soon as they come out of the oven. Let cool for 5 minutes before removing the toothpicks. Serve and enjoy!
1) Preheat oven to 425° F.
2) In a zip top bag, combine the following ingredients: flour, cornstarch, paprika, chipotle chile pepper, Korean chili flakes, kosher salt, black pepper, garlic powder, onion powder, and cayenne. Seal the bag and shake to mix the ingredients.
3) Add the wingettes/drummettes to the flour mixture and seal the bag. Shake well to coat.
4) Line a sheet pan with foil for easy clean up and place a wire rack over it. Wrap 1 bacon strip around 1 wingette/drummette, secure with a toothpick, and put it onto the wire rack. Continue wrapping until all the wingettes/drummettes are wrapped.
5) Using a brush, apply the melted butter on the chicken using a dabbing motion. Bake for 30 minutes.
◘ note: Turn on the range hood, it may get smoky.
6) Flip the chicken and brush on the the rest of the butter in a dabbing motion. Bake for 10 minutes.
◘ tip: If the chicken is on the larger side, bake for 15 minutes instead of 10.
7) Sprinkle sea salt over the chicken as soon as they come out of the oven. Let cool for 5 minutes before removing the toothpicks. Serve and enjoy!
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