Crispy Oven Baked Bacon Skinned Atomic Wings
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 3 lb (roughly or 3 packages) drumettes (small wings), thick part of skin removed
  • 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)
  • ¼ cup honey
  • ½ cup franks red sauce (or any hot sauce)
  • 3 tbsp butter
Optional Dips:
  • Yogurt (healthy)
  • Bleu Cheese Dressing (Not so healthy)
  • Ranch Dressing (Definitely not healthy)
  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, 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, but best left on overnight.
  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. Preheat oven to 400 degrees.
  5. Let wings sit at room temperature for about 20 minutes or until oven is done preheating.
  6. Line a baking sheet with foil, and place wire racks on top. Add wings on top of wired rack and place into oven.
  7. Let wings bake in oven for about 35-45 minutes, or until desired crisp is reached.
  8. Remove from oven and toss with a combination of franks and butter (butter will melt as tossed with hot wings).
  9. Serve alone or with any optional dips
Recipe by My Lavender Blues at