We are all looking for some delicious inspiration during this crazy time. Well while you grab the Cowboy Charcoal for your next cookout, this Maple Chili Bacon Wrapped Chicken Wings recipe is going to make it epic. Sweet, savory, and spicy, all in the same bite. How could you go wrong?

Bacon Wrapped Chicken Wings sitting on a serving platter.

The whole idea behind these wings is to get great flavor from the chili, maple syrup and the bacon. That is why we follow the process of marinating, smoking, searing and caramelizing them in that order. 

Why You’ll Love This Recipe

First off, we’ve got that perfect combination of sweet and spicy going on with the maple syrup and chili seasoning. Then, we take it up a notch by wrapping those juicy chicken wings in savory bacon. I mean, who doesn’t love bacon, right? And let’s not forget the magic that happens when you cook these babies over an open flame. The smoky char adds a whole new dimension to the taste. Trust me, once you sink your teeth into these crispy bacon wrapped wings, you’ll be hooked! Plus, they make the perfect appetizer for game day or any type of gathering. 

Love stuff wrapped in bacon? You’ll love my Bacon Wrapped Salmon Bites, Bacon Wrapped Shrimp Skewers, Bacon Wrapped Jalapeño Poppers and Cheesy Bacon Wrapped Chorizo Dogs.


  • Wings: The star of the show, these are what you’re wrapping in bacon. Opt for fresh, quality chicken wings without any added seasonings for the best flavor.
  • Chili Garlic Paste: This adds a punch of heat and flavor to the marinade. Look for a high-quality chili garlic paste with bold, authentic flavors.
  • Rice Wine Vinegar: Helps tenderize the chicken wings and adds a tangy brightness to the marinade. Opt for unseasoned rice wine vinegar for a clean taste.
  • Sea Salt: Enhances the overall flavor of the wings and helps to season them evenly. Use fine sea salt for easy integration into the marinade.
  • Black Pepper: Adds a kick of heat and complements the other spices in the marinade. Freshly ground black pepper offers the best flavor.
  • Cumin: Provides a warm, earthy flavor to the marinade and adds depth to the overall taste. Use ground cumin for easy mixing.
  • Paprika: Adds color and smokiness to the marinade, giving the wings a rich flavor profile. Opt for sweet or smoked paprika for a balanced taste.
  • Garlic Cloves: Infuse the marinade with aromatic garlic flavor. Use fresh garlic cloves for the best taste and texture.
  • Sesame Seed Oil: Adds a nutty flavor and aroma to the marinade, enhancing its complexity. Choose toasted sesame seed oil for a richer taste.
  • Bacon: Wraps around the chicken wings, adding a layer of smoky flavor and crispy texture. Use thinly sliced bacon for easy wrapping and even cooking.
  • Maple Syrup: Adds sweetness and caramelization to the bacon-wrapped wings. Opt for pure maple syrup for the best flavor and natural sweetness.

How to Make Maple Bacon Wrapped Chicken Wings 

First, we are going to marinate the wings with a chili garlic sauce. This is made up of all kinds of great flavors that naturally enhance chicken wings, but the chili garlic paste is the key ingredient. This spicy, sweet mixture will give you delicious flavor while still making you sweat just a little bit. We will mix the marinade and the chicken wings together and place them in the fridge to sit overnight.

The wings smoking on the grill.

Next, we are going to wrap each chicken wing in a slice of bacon, secure the ends of the bacon with a toothpick, and smoke them. The reason for this is not just to get that great smoke flavor that Cowboy Wood Chips gives off, but also to cook the chicken wings without overcooking the bacon. Chicken takes a lot longer to cook than bacon does, so by smoking it we actually cook the wings fully while preserving the bacon from getting burnt.

Finally, the searing and caramelizing come last. As the chicken is fully cooked, we need to sear off the bacon to get a nice crispy crust. I lit up some more Cowboy Charcoal for searing, along with a cast iron pan. Feel free to use a grill grate instead of a pan if that works better for you! Searing the bacon off over the Cowboy Charcoal for 1 minute per side is so satisfying. Pair that with glazing the wings in maple syrup to get that caramelization, and you are in cooking heaven.

A shot of the Bacon Wrapped Chicken Wings with the cowboy charcoal.

In the end, you cannot go wrong with these Maple Chili Bacon Wrapped Chicken Wings over some Cowboy Charcoal. This is a great recipe for cooking during the fall, home tailgating, or just for a fun meal over fire. Try the whole recipe below!

Tips for Bacon Wrapped Chicken Wings

  • Make sure you let your wings sit in the fridge overnight. The dry, cold air from the fridge produces super crispy wings. 
  • Pat your chicken wings dry with a paper towel to remove any excess moisture before letting them sit in the fridge. 

More Chicken Wing Recipes

How to Store Leftovers & Reheat

To store leftover bacon-wrapped chicken wings, first, allow them to cool completely at room temperature. Then, place them in an airtight container or wrap them tightly in aluminum foil or plastic wrap. Store them in the refrigerator for up to 3-4 days to maintain their freshness.

When reheating, there are a few methods you can use:

  1. Oven: Preheat your oven to 350F. Place the wings on a baking sheet and bake for 10-15 minutes until heated through.
  2. Air Fryer: Preheat your air fryer to 350F. Place the wings in a single layer in the air fryer basket and cook for 5-8 minutes until warmed.
  3. Microwave: If you’re short on time, you can use the microwave. Place the wings on a microwave-safe plate and heat in 30-second intervals until warmed to your liking.
A close up shot of the finished dish.

What to serve with this chicken wing recipe

Serve up your bacon-wrapped chicken wings with a little barbecue sauce, hot sauce, buffalo sauce, or any other type of sauce you like. Don’t forget the carrot and celery sticks! If you’re getting ready for a party, whip up a couple other delicious appetizers like Burger-Stuffed Onion Rings and Nashville Hot Chicken Shotgun Shells for a freakin’ delicious appetizer spread. 

Bacon Wrapped Chicken Wings FAQs

Can I make this recipe in the oven?

Absolutely! Follow all the recipe steps like normal, except you’re gonna put the chicken wings on a wire rack over a baking sheet. Then, pop them into a 350F oven for about an hour.

Can I use different marinades for the chicken wings?

Absolutely! Experimenting with different marinades is part of the fun. However, ensure that the marinade complements the flavors of both the chicken and the bacon. For example, try a teriyaki or honey mustard marinade for a sweet and savory twist.

Can I prepare these chicken wings ahead of time for a party?

Yes! These bacon-wrapped chicken wings are perfect for parties and gatherings. You can prepare them up to a day in advance and store them in the refrigerator until you’re ready to cook. Simply follow the recipe up until the cooking step, then cover and refrigerate until needed. Just remember to adjust the cooking time slightly if the wings are cold when you cook them.

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Maple Chili Bacon Wrapped Chicken Wings Recipe

Bacon Wrapped Chicken Wings

Its time to crush some wings! These Maple Chili Bacon Wrapped Chicken Wings are all about the flavor of sweet, spicy and smoke. The ideal cook for the backyard tailgate!
Author:Derek Wolf
5 from 2 votes
Prep Time: 15 minutes
Cook Time: 2 hours
Marinating Time: 4 hours
Total Time: 6 hours 15 minutes
Course: Main Course
Cuisine: American
Servings: 4 people


Chicken & Marinade Ingredients:

  • 2 lbs of Wings
  • 3 tbsp of Chili Garlic Paste
  • ¼ cup of Rice Wine Vinegar
  • 1 tbsp of Sea Salt
  • 1 tbsp of Black Pepper
  • 2 tsp of Cumin
  • 2 tsp of Paprika
  • 4 Garlic Cloves chopped
  • 1 tsp of Sesame Seed Oil


  • 1 lb of Bacon sliced in half
  • ¼ cup of Maple Syrup


  • In a food safe bowl, add the chicken wings and the marinade ingredients together. Mix thoroughly and place in the refrigerator for at least 4 hours but ideally overnight.
  • The next day, pull out the chicken wings and discard the excess marinade.
  • Wrap each wing in bacon and secure the bacon using a toothpick. Set in the fridge until you are ready to smoke.
  • Using Cowboy Charcoal, preheat your smoker to a medium-low temperature of 250F.
  • Place your chicken wings wrapped bacon onto the smoker to cook for about 2 hours or until they reach 165F internal.
  • As the chicken wings are close to being done, preheat another fire with Cowboy Charcoal to a high temperature (about 400F). Preheat a cast iron skillet over the fire or use a well seasoned grill grate.
  • Once the chicken hits the ideal temperature, pull them off and sear them in the skillet/grill for 1 minute per side basting with the maple syrup.
  • Once done, pull off and let rest for 2 minutes.
  • Pull out the toothpick, eat and enjoy!



Calories: 842kcal | Carbohydrates: 22g | Protein: 38g | Fat: 66g | Saturated Fat: 21g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 28g | Trans Fat: 0.4g | Cholesterol: 169mg | Sodium: 2591mg | Potassium: 579mg | Fiber: 1g | Sugar: 12g | Vitamin A: 737IU | Vitamin C: 5mg | Calcium: 88mg | Iron: 3mg

Derek Wolf

Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!

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