Chicken wings - I made 12
Bacon - 12 pieces to wrap the wings
Rub - I recommend something that has a bit of sweet to it.
BBQ sauce - I use a homemade one similar to Sweet Baby Rays
When ever I grill I start my coals before I start to prep the food. Coals take longer to to heat up then gas so you need to plan ahead. You can cook these on either gas or coals.
|Lighting the charcoal.
I took the wings and sprinkled rub all over them and let them rest for a little to let the flavors soak in. I then took a piece of bacon and wrapped it around the chicken wing. Because both the chicken and the bacon are moist they cling together. Each wing received one slice of bacon, even if it went round it twice. After they were wrapped I sprinkled rub on the bacon and let them sit while the cooker heated up.
|Wrapped and rubbed
Once the cooker was hot (@275°-300°) I put the wings on the cooker. I set my timer for five minutes. I wasn't sure how the bacon fat would render or if I would get flare ups from the fat. I was pleased to see they were cooking fine. After five minutes I flipped the wings over and put the lid back on and set the timer for 10 minutes. After that 10 minutes I flipped them again. I didn't want the bacon or wings to burn.
|Cooking on the grill
I set the timer for another 5 minutes and let the bacon get more crispy. After the last five minutes I broke out the BBQ sauce and painted the wings with it and let them cook another five minutes to glaze the wings.
|Ready to eat.