Smoked Bacon-Wrapped Wings Recipe

Smoked chicken wings are given a pork-tacular makeover with the addition of a bacon wrap.

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Prep Time 5

Cook Time 1 30

Total Time 1 35

Servings: 4

Course: Appetizer, Side Dish, Snack

Cuisine: American

Difficulty: Easy

Makes

12 wings

Ingredients

Wings

12 chicken drumettes
6 slices bacon
3 tablespoons Meathead's Memphis Dust (alternatively you can use our bottled commercial pork rub)

Sriracha Ranch Dipping Sauce

1/4 cup ranch dressing
1/2 tablespoon Sriracha (add more if you prefer a spicier sauce)

Method

Prep. Cut each slice of bacon in half. Tightly wrap each chicken drummette with a half slice of bacon. Season with Meathead's Memphis Dust.
Fire up. Prepare a smoker or a grill for 2-zone indirect cooking. Adjust the smoker or grill to bring the temperature to about 225°F (107.2°C) in the indirect zone and place 2 to 3 chunks of your favorite smoking wood on the fire.
Cook. Place the wings on the indirect heat side of the main cooking grate, making sure that the seam of the bacon slice is on the bottom. Allow the wings to smoke for approximately 1.5 hours until the bacon is nicely browned and the wings have reached a minimum internal temperature of 160°F (71.1°C) on an instant-read thermometer such as the Fireboard Spark.
While the wings are cooking, combine the ranch dressing and Sriracha in a small bowl and blend well. Refrigerate until ready to use.
Serve. Remove the wings from the smoker and serve immediately with the Sriracha ranch dip.

Notes

About the Meathead’s Memphis Dust. If you’d rather not make this rub from scratch you can buy it instead. We have created a bottled rub that is very similar and you can purchase it here. Keep in mind that our bottled rubs have salt in them. When using the bottled rub with this recipe, you do not need to add the salt that is called for in the recipe. Just use the rub instead and add it when the salt is called for.