Baked Bacon Cheddar Wings

 

Although I would be impelled to categorize these as appetizers, these wings are a perfect addition to any meal. When paired with a light and simple side dish, I find finger food makes a fun and diversified dinner entrée. They can be so much lighter than a heavy supper. I used to love having “appetizer” only parties. They were more casual than a sit-down meal, were fairly simple (as a lot of it could be prepared ahead of time) and gave everyone the opportunity to try various taste “samplings.”  Why wait for your next party? Any night can be party night at home. Do you have a family game night, or movie night? Dinner doesn’t always have to be around the dinner table. Liven it up and make it more spontaneous!  It’s also an ideal way to introduce your family to new foods you would, otherwise, be skeptical to serve as a main course. So, why not relax tonight and serve appetizers for dinner.

Missing from photo: garlic powder, onion powder and dried thyme

Preheat oven to 425° F. 

First you will be baking the bacon. And, yes, I actually did bake the bacon this time. After all, my blog is about sharing new experiences in the kitchen; so, it’s important that I “walk the talk.” This was a first for me; and I have to admit, I was pleasantly surprised with the outcome.  For this recipe, it is easiest to bake the bacon (rather than fry or microwave), because then you can prepare the chicken wings right in the same baking dish. Less clean-up (who doesn’t love that).

Place the strips of bacon on a rack on top of a baking sheet. I used my broiler pan for this. Bake for about 15 minutes, or until crispy. I found the ends of the bacon to still be a little “chewy” after 15 minutes, so I turned on the broiler for 1 to 1-1/2 minutes to crisp it up a little more. With a 1-pound package of bacon, you will have to do it in 2 batches. Remove the bacon and set aside on paper towel-lined plate. Remove the rack from the baking sheet. Do NOT drain the bacon grease from the baking sheet. You will need “all” the bacon grease for the next step.

Add paprika, salt, garlic powder, onion powder and black pepper to reserved bacon grease in bottom of baking pan. Whisk to combine. 

Toss the chicken wings in this mixture. (I used my hands to roll and thoroughly coat the wings.) Sprinkle a little dried thyme over the chicken.Bake for 20 to 25 minutes, until the chicken is fully cooked and the skin is crispy. I removed most of the skin on the drumettes (personal preference only, not a requirement for this recipe). If you decide to remove the skin, then baking time will be shorter, 15 to 20 minutes.

In the meantime, chop the reserved bacon into pieces. 

If using a log of cheese rather than pre-shredded, shred the cheese.

In small bowl, combine the shredded cheese and bacon. Toss to thoroughly combine.

When wings are fully cooked, remove the baking sheet from the oven. Top chicken with the bacon cheddar mixture. Place the baking sheet back in the oven until the cheese melts. 

Remove from the oven.

Serve with ranch dip and celery sticks.

These are even tastier after being refrigerated a while. The flavors have more time to “meld” and fuse; and the bacon taste will be much more prominent. And, they’re just as good served “cold,” as they are served “hot.”

BAKED BACON CHEDDAR WINGS
Source: Adapted from What’s Gaby Cooking
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 (1-pound) package of center cut bacon
• 3 pounds chicken wings, or drumettes
• 1 Tablespoon paprika
• 1 teaspoon salt (or garlic salt)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• Dried thyme, to taste
• 8-ounces cheddar, jack, or Colby cheese, shredded (I used Colby/Jack mix)
• Celery sticks, for serving, optional
• Prepared Ranch dip, for serving, optional

DIRECTIONS:

1. Preheat oven to 425° F.
2. Place strips of bacon on a rack on top of a baking sheet (a broiler pan is ideal for this). Bake in oven for
    15 minutes, or until crispy. If necessary, broil for 1 to 1-1/2 minutes. With a 1-pound package of
    bacon, you will have to do it in 2 batches. Remove the bacon and set aside on paper towel-lined plate. 
3. Remove the rack from the baking sheet. Do NOT drain the bacon grease from the baking sheet. You
    will need “all” the bacon grease for the next step.
4. Add paprika, salt, garlic powder, onion powder and black pepper to reserved bacon grease in bottom
    of baking pan. Whisk to combine. Toss the chicken wings in this mixture. Sprinkle a little dried thyme
    over the chicken.
5. Bake for 20 to 25 minutes, until the chicken is fully cooked and the skin is crispy. If you decide to
    remove the skin, then baking time will be shorter, 15 to 20 minutes.
6. In the meantime, chop the reserved bacon into pieces.
7. In small bowl, combine the shredded cheese and bacon. Toss to thoroughly combine.
8. When wings are fully cooked, remove the baking sheet from the oven. Top chicken with the bacon
    cheddar mixture. Place the baking sheet back in the oven until the cheese melts. Remove from the
    oven and serve with ranch dip and celery sticks.