Ingredients

For the Wings:

  • 2 lbs chicken wings, split into flats and drumettes
  • 8-10 strips thick-cut bacon
  • 1/2 cup brown sugar, packed
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 teaspoon salt

For the Glaze:

  • 1/4 cup brown sugar
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard

Instructions

Prep Work

  1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
  2. Pat the chicken wings completely dry with paper towels. This is crucial for crispy skin.
  3. Cut the bacon strips in half crosswise to create shorter pieces that will wrap around the wings more easily.

Season and Wrap

  1. In a small bowl, mix together the brown sugar, garlic powder, onion powder, smoked paprika, black pepper, cayenne (if using), and salt.
  2. Season the wings all over with the brown sugar spice mixture, rubbing it in well.
  3. Wrap each wing with a half-strip of bacon, securing the ends with toothpicks if needed. The bacon should cover most of the wing but doesn’t need to be perfect.

Bake

  1. Arrange the bacon-wrapped wings on the prepared baking sheet, leaving space between each wing for even cooking.
  2. Bake for 25-30 minutes, then flip the wings carefully and bake for another 15-20 minutes until the bacon is crispy and the wings reach an internal temperature of 165°F (74°C).

Make the Glaze

  1. While the wings finish cooking, combine all glaze ingredients in a small saucepan over medium heat. Stir constantly and simmer for 2-3 minutes until slightly thickened. Remove from heat.

Finish and Serve

  1. Remove wings from the oven and brush with the warm glaze on all sides.
  2. Return to the oven for 2-3 minutes to set the glaze.
  3. Remove toothpicks if used, and let wings rest for 5 minutes before serving.

Serving Suggestions

Serve immediately while hot and crispy. These wings pair perfectly with coleslaw, potato salad, or roasted vegetables. Provide extra napkins as these are deliciously messy!

Tips for Success

  • Don’t overcrowd the baking sheet – use two sheets if necessary
  • For extra crispy bacon, you can partially cook it for 3-4 minutes before wrapping the wings
  • If the bacon isn’t crispy enough after the initial baking time, increase oven temperature to 450°F for the last 5 minutes
  • Wings can be prepped up to 4 hours ahead and refrigerated before baking

Prep Time: 20 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour 10 minutes
Serves: 4-6 peopleRetry

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Sonnet 4