Crispy Bacon Skinned Skinless Wings
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Cook time: 
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Serves: 3 lb wings
  • 3 lb (roughly or 3 packages) drumettes (small wings)
  • 2½ lb center cut bacon
  • 2 habaneros, whole
  • 2 jalapeños, whole
  • 7 cloves of garlic
  • 1 tbsp vegetable oil
  • ½ cup beer
  • 1 tsp paprika
  • 2 tsp salt
  • 1 tsp garlic powder (I prefer California style)
Teriyaki-Honey Glaze
  • ¼ cup teriyaki sauce (kikkoman has a good one)
  • 2 tbsp honey (to taste)
  • 1 tsp hoison (to taste)
  • 1 clove of garlic, minced
  1. First remove drumettes from packaging and using kitchen scissors or a sharp knife remove thick skin, leaving about a ¼ - ½ " left on the bottom (or handle) of the chicken.
  2. Next, if using the marinade, blend marinade ingredients together in a food processor. In a large ziplock bag add drumettes and marinade and let chicken soak for at least 3-4 hours.
  3. Once chicken is done marinading, remove and pat dry. Take one slice of bacon for each wing and wrap, starting at the top (the thick part) and wrap around leaving about a ½" of the "handle" (the bottom of the wing) exposed (where you left some skin on).
  4. Using a tooth pick, carefully insert from bottom of wing through bacon, to the top of the wing, through the bacon. This will ensure that bacon stays wrapped while grilling.
  5. Let wings sit at room temperature for about 20 minutes before grilling. During this time, fire up the grill!
  6. Set grill to medium heat and place wings directly on grill for about 16 minutes (lid closed mostly). Turning wings over half way through, or more if bacon is browning too quickly on one side. I like to turn mine about 4 times to ensure crispy cooked bacon all around.
  7. Remove from heat.
  8. Prep sauce (whisk ingredients together in a small bowl) and then brush on wings. Serve alone or with some ranch (bleu cheese) for dipping.
Recipe by My Lavender Blues at