Maple Bacon-Wrapped Chicken Wings

5 from 1 vote

Maple Bacon-Wrapped Chicken Wings

This is a super simple Maple Bacon-Wrapped Chicken Wings recipe! You really don't need many ingredients for this, and most of the work is done in the oven. This is a great no-fail beginner-cook recipe.

Prep Time10

Cook Time40

Total Time50

Course: Dinner

Cuisine: American

Servings: chicken wings, approximately

Calories: 201kcal

Author: Irina

Equipment

Baking sheet with rack
Silicone brush optional, for brushing the wings with maple syrup
tongs to flip the wings

Ingredients

20 chicken wings (about 2 lbs.) split, tips removed
3 tablespoons Worcestershire sauce
1 teaspoon ground black pepper or ½ teaspoon chili flakes for more spiciness
20 bacon slices maple flavored (see notes below) - number of bacon slices are approximated based on the amount of chicken wings
maple syrup optional, for glazing the bacon

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Instructions

Preheat your oven to 425°F (220°C), line a baking sheet with parchment paper, and top it with a wire rack.
Place chicken wings in a large mixing bowl and pat them dry with paper towels. Add the Worcestershire sauce and ground black pepper. Toss well. If time allows, let the wings marinate for at least 30 minutes at room temperature.
20 chicken wings, 3 tablespoons Worcestershire sauce, 1 teaspoon ground black pepper
Take each chicken wing and wrap it with a slice of maple bacon. Start at one end of the wing and spiral the bacon around to cover as much of the wing as possible. Secure the bacon with toothpicks if needed to prevent it from unraveling during cooking (this is optional).
20 bacon slices
Arrange the bacon-wrapped wings on the wire rack, making sure they are not touching each other.
Bake in the preheated oven for 40 minutes.
Turn the oven to the broil setting and broil the wings for 3 minutes, then take them out of the oven and, using a silicone brush or a pastry brush, brush each chicken with maple syrup, flip them over, and brush the other side.
Return the baking sheet with the wings back into the oven and broil the other side for another 3 minutes, or until the bacon is crispy and fully cooked through (internal temperature should reach 165°F or 74°C). Keep a close eye on the wings while broiling to prevent burning.
Remove the wings from the oven and let them rest for a few minutes.

Notes

If maple-flavored chicken wings are not available: Place regular (not flavored) bacon on a cutting board and brush both sides of the bacon slice with maple syrup, before wrapping each chicken wing. You will need about 4 tablespoons of maple syrup per 12 bacon slices.
Thinner bacon strips tend to crisp up better than thicker ones.
Make sure to use a wire rack on your baking sheet - it helps the wings cook evenly and get crispy all around.
Arrange the wings in a single layer with space between each one. Use multiple baking sheets if necessary to avoid overcrowding.
Every oven is different, you may need a little less or a little more time in the oven. The wings should be browned and crispy.
Keep an eye on the wings as they cook at higher temperatures to avoid burning the bacon.

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