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!
Maple Chili Bacon Wrapped Chicken Wings
Author: Derek Wolf
Chicken & Marinade Ingredients:
3tbspof Chili Garlic Paste
¼cupof Rice Wine Vinegar
1tbspof Sea Salt
1tbspof Black Pepper
1tspof Sesame Seed Oil
1lbof Baconsliced in half
¼cupof 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.