Smoked Bacon-Wrapped Chicken Wings

Tender, juicy smoked chicken is surrounded by a layer of crispy bacon and BBQ sauce to create a wing unlike any other.

Course Appetiser

Cuisine American

Prep Time 15

Cook Time 2

Total Time 2 15

Servings

Calories 712kcal

Author Breanna Stark

Ingredients

1 lb chicken wing portions
1 lb thick-cut bacon
2 tbsp dry rub
8 oz BBQ sauce
Ranch dressing to serve

Instructions

Season your chicken wings on all sides with the dry rub.
Wrap each chicken wing in a slice of bacon, then secure it with a toothpick. Rest in the fridge.
Preheat the smoker to 275°F.
Place the bacon-wrapped chicken wings on the grates of the smoker and let smoke for 1-½ to 2 hours, or until the bacon is crisped to your liking.
The wings are ready to enjoy as-is, but if you want to sauce your wings you can do it at this time. Dunk each chicken wing in BBQ sauce, then place back on the smoker for 10-15 minutes to let the sauce get tacky.
Remove from the smoker and they are ready to serve immediately alongside ranch dressing for dipping. Be sure to pull out the toothpicks before plating them up!

Notes

Whole chicken wings are best broken down into drums and flats. While you can smoke them whole, it can be a bit tricky to wrap the bacon around a whole wing, so it’s best to break them down.

Thick-cut bacon - It’s important to use thick-cut bacon for this recipe. Thin-cut bacon will cook too quickly, and the chicken wings will not have time to cook fully.

Toothpicks hold the bacon in place as it cooks and shrinks, keeping it tightly wrapped around the wing, ensuring a bit of bacon in every bite.

If your bacon was smoked with a specific wood, you can mirror that flavor when choosing your smoking wood. For example, if you have applewood-smoked bacon, then use applewood!

Wood blends like oak, hickory, or applewood are best for smoking chicken.

Nutrition