Bacon Wrapped Chicken Wings

Ingredients

Units of Measurement:

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Steps

• 1

  Plan ahead, this recipe requires 12 to 24 hours to brine the wings. Trim the tips off of the wings and discard or set them aside for homemade stock.

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  Ingredients

  • 2 Pound whole chicken wings

• 2

  Cut the skin flap between the flat and drummette so the wing stays a little more straight and is easier to wrap.

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• 3

  Place the wings in a large bowl and cover with beer and red pepper flakes (if desired).

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  Ingredients

  • 24 Ounce beer

  • 2 Teaspoon red pepper flakes (optional)

• 4

  Refrigerate for 12 to 24 hours before grilling.

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• 5

  Remove the wings from the brine and pat dry. Season liberally with Cajun seasoning.

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  Ingredients

  • As Needed Cajun seasoning

• 6

  Wrap each wing with a slice of bacon. You can secure with toothpicks, if necessary.

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  Ingredients

  • 1 Pound (10 to 12 slices) bacon

• 7

  When ready to cook, set Traeger temperature to 400°F and preheat, lid closed for 15 minutes.

  Grill: 400 ˚F

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• 8

  Place the wings directly on the grill grate, close the lid, and cook for 30 minutes.

  Grill: 400 ˚F

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• 9

  Flip the wings and cook for an additional 30 minutes, or until the bacon is crisp and the chicken is fully cooked (at least an internal temperature of 165°F). Remove from the Traeger, serve, and enjoy!

  Grill: 400 ˚F

  Probe: 165 ˚F

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