Candied Maple Bacon Wrapped Wings

Hey foodies! You loved my smoked candied maple bacon-wrapped wings, and I totally get why – that sweet, smoky flavor is just irresistible. But I've been getting so many questions about how to make these delicious bites if you don't have a smoker or just prefer using your oven. And guess what? You absolutely can! I've experimented a bit, and I'm excited to share my go-to method for making amazing bacon-wrapped chicken wings right in your oven. First things first, the prep is pretty similar. You'll still want to grab about 1.5 lbs of chicken wings (around 15 pieces), whether they're drums or flats – team drums for me, but you do you! Pat them really dry with paper towels; this is key for crispy skin. Then, toss them with a drizzle of olive oil and your favorite rub. If you don't have a specific rub, a mix of brown sugar, onion powder, garlic powder, paprika, and a pinch of cayenne pepper works wonders, just like in the smoked recipe. Now for the bacon! You'll need about 12-16 strips of thin-cut bacon. Thin is important here because it crisps up better and wraps more easily around the wings. I usually cut each strip in half width-wise, or sometimes even thirds, depending on how big my wing pieces are. The trick is to wrap each wing snugly, overlapping slightly, and secure it with a toothpick. If you want extra crispy bacon, a little insider tip: you can pre-bake your bacon for about 5-7 minutes at 375°F (190°C) until it's slightly rendered but still flexible before wrapping. This helps prevent soggy bacon on your wings! For baking, preheat your oven to 400°F (200°C). Arrange your wrapped wings on a wire rack placed over a baking sheet. This allows air to circulate all around the wings, ensuring they get nice and crispy. Bake for about 20-25 minutes, then carefully flip them over. Continue baking for another 15-20 minutes, or until the bacon looks golden brown and crispy, and the internal temperature of the chicken reaches 165°F (74°C). While they're baking, let's talk about that incredible maple glaze. You can use the same recipe shared for the smoked wings: 1.5 Tbsp brown sugar, 1 tsp red chili flakes (for a little kick!), 1.5 tsp apple cider vinegar, and 3 Tbsp maple syrup. Whisk it all together in a small saucepan over medium heat until it simmers and thickens slightly. Once your wings are almost done and the bacon is crispy, brush them generously with the maple glaze. Pop them back in the oven for another 5-10 minutes, or until the glaze is caramelized and sticky. Keep a close eye on them to prevent burning! These oven-baked candied maple bacon-wrapped wings are seriously a crowd-pleaser. They come out beautifully golden, with perfectly crispy bacon, tender chicken, and that irresistible sweet-and-savory glaze. They're perfect for game day, a party appetizer, or just a fun weeknight treat. Don't forget to save this recipe for later, and let me know if you try them in your oven!