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This fun chicken wing recipe combines everyone’s favorite party food with crispy bacon. Who doesn’t love a platter of crispy chicken wings on game days?

platter of bacon wrapped chicken wings.

This chicken wings recipe is super simple with just three ingredients: chicken, bacon and your favorite poultry seasoning.

You can even wrap the wings in advance and throw them on the grill just before the party gets started. After trying these, you may never go back to naked chicken wings again.


  • Whole Chicken Wings: Use whole wings, instead of party wings, but remove the tips.
  • Poultry Seasoning: Any BBQ rub or chicken seasoning will do. Try my award-winning Chicken Rub.
  • Sliced Bacon: Avoid using thick-cut bacon or bacon slices that are too thin. I like using original Oscar Mayer bacon. It’s the perfect thickness to create that crispy exterior.
  • Sauce: You can finish the wings with BBQ sauce, hot sauce or enjoy them plain.

How to cook bacon-wrapped chicken wings

Heat your grill to 350F degrees with an indirect heat zone. Using an indirect zone is important to avoid flareups.

  1. STEP ONE: Prep the wings by slicing off the tips of the wings, so you’re left with the flap and drummette. Use a sharp knife to cut the skin inside of the wing joint. This will help the wing open up.
  1. STEP TWO: Sprinkle the wings all over with your favorite barbecue dry rub or poultry seasoning.
  1. STEP THREE: Wrap each wing with one slice of bacon. Start at one end and wrap all the way around. The wing won’t be fully covered. Secure both ends with a toothpick, so the bacon doesn’t shrink.
bacon wrapped around seasoned chicken wings secured with toothpicks.
  1. STEP FOUR: Place the bacon-wrapped wings on a pre-heated 350F-degree grill over indirect heat for about 30 minutes. Flip. Grill for another 30 minutes. Flip and grill for another 15 minutes or until the bacon is crispy and the internal temperature of the chicken is at least 165F degrees.

How to serve bacon wrapped chicken wings

If you like your wings saucy, you can brush a little barbecue sauce on right at the end. If you want to turn them into bacon-wrapped buffalo wings, remove them from the grill and toss them in buffalo sauce.

Or enjoy them plain. Serve on a platter with Blue Cheese Dip, ranch dressing and some celery and carrot sticks.

bacon wrapped chicken wing dunked in blue cheese.


Bacon-wrapped chicken wings are best eaten right away. You can store them in an airtight container in the refrigerator for 3-4 days. However, I recommend reheating them on a grill or in an air fryer. The bacon loses it’s crispness, if you use a microwave.

GCG Pro Pitmaster Tips

  • Start with whole wings, but remove the tips
  • Cut a slit at the joint to help the wings open up
  • Secure the bacon around the wings with toothpicks to avoid shrinkage

I apologize in advance for the quality of this video. I shot it back in the days when Periscope was cool, so it’s vertical…but you still get the idea of how to wrap and grill these wings.

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5 from 2 votes

Bacon Wrapped Chicken Wings

Do you like extra crispy chicken wings with lots of juicy flavor? Then, you gotta try bacon wrapped chicken wings.
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Servings: 4


  • 12 whole chicken wings
  • 2 tbsp poultry seasoning
  • 12 slices bacon


  • Heat Grill: Heat your grill or smoker to 350F degrees with an indirect heat zone.
  • Prep: Trim the tips off of the end of the wings and discard. Hold the wing like a V and slightly cut the skin at the joint, so the wing opens up wider.
  • Season: Sprinkle the wings with poultry seasoning. Wrap each wing with a piece of bacon, securing with a toothpick at both ends.
  • Smoke: Place over indirect heat on a 350-degree grill. Grill for 30 minutes. Flip, grill for another 30 minutes. Flip. Grill for another 15 minutes or until the bacon and chicken skin are crispy.


If using a Big Green Egg, use the plate setter for indirect heat.
If using a gas grill, turn on half of the burners, leaving the other half off. Cook the chicken on the side of the grill where the burners are off.
For even juicier wings, brine them first. Place 1 cup white vinegar and 1/3 cup kosher salt in a bowl. Mix to combine. Add the wings and top with water. Cover and refrigerate overnight. Remove from the brine and pat dry before seasoning.


Calories: 602kcalCarbohydrates: 2gProtein: 34gFat: 49gSaturated Fat: 15gCholesterol: 154mgSodium: 542mgPotassium: 370mgVitamin A: 295IUVitamin C: 1.2mgCalcium: 43mgIron: 2.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American
Did you try this recipe?Be sure to rate it, leave a comment and save it so you can make it again. Show off your awesome results on social by tagging @girlscangrill

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Hey BBQ Family

I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and top 10 category finishes. I’m an expert grill reviewer for BBQ Guys, and I have appeared on the Food Network and Ninja Woodfire Grill infomercials. I established this website in 2015 to share my BBQ tips and recipes.

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