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Bacon-Wrapped Chicken Wings with Bourbon Barbecue Sauce

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  • Prep 20 min
  • Total 1 hr 10 min
  • Servings 12
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Avoid Buffalo burnout and bake up a batch of these bacon-wrapped chicken wings for your next get-together. The homemade barbecue sauce, made with pantry staples and a generous pour of bourbon, gives them a special finish.
Created Nov 25, 2016
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  • 1/4 teaspoon (1 mL) freshly cracked pepper
  • 3 lb (1.5 kg) chicken wingettes and drummettes
  • 12 slices bacon, cut in half crosswise

  • 1/2 cup (125 mL) ketchup
  • 1/2 cup (125 mL) bourbon
  • 1/4 cup (50 mL) packed brown sugar
  • 2 tablespoons (30 mL) soy sauce
  • 3 cloves garlic, finely chopped
  • 1 teaspoon (5 mL) Dijon mustard
  • 1/2 teaspoon (2 mL) red pepper flakes


  • 1
    Heat oven to 425°F. Line 2 cookie sheets with sides with heavy-duty foil; spray with cooking spray.
  • 2
    Sprinkle pepper over chicken. Wrap each chicken piece with a half slice of bacon.
  • 3
    Place bacon-wrapped chicken pieces on cookie sheets, bacon end down. Bake uncovered 30 minutes; turn chicken; rotate cookie sheets in oven. Bake 20 to 30 minutes longer or until golden brown and juice of chicken is clear when thickest part is cut to bone (at least 165°F).
  • 4
    Meanwhile, in 1-quart saucepan, mix Bourbon Sauce ingredients; heat to simmering over medium heat, stirring frequently, until sugar is dissolved, about 5 minutes. Remove from heat; set aside.
  • 5
    In large bowl, toss chicken with half of the sauce. Serve warm with remaining sauce on the side for dipping.

Expert Tips

  • Tip 1
    Purchase already cut chicken wings in the meat or frozen foods section. They're sometimes called chicken drummies or wingettes and drummettes. You can use just the drummettes if you prefer.

Nutrition Information

190 Calories, 11g Total Fat, 14g Protein, 8g Total Carbs

Nutrition Facts

Serving Size: 12 servings (about 2 drummettes each)
Total Fat
Saturated Fat
Trans Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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