Menu Icon Menu Print Icon Print Email Icon Email Reading List Icon Reading List Product Icon Product Fire Icon Fire Grill guide Icon Grill guide Beef Icon Beef Poultry Icon Poultry Chicken Icon Chicken Pork Icon Pork All Icon All Country Icon Country Seafood Icon Seafood Fruit and Veggies Icon Fruit and Veggies Vegetables Icon Vegetables Hamburger Icon Hamburger Spatula Icon Spatula Thermometer High Icon Thermometer High Thermometer Medium Icon Thermometer Medium Thermometer Low Icon Thermometer Low Tree Icon Tree Nose Icon Nose Picnic Table Icon Picnic Table Smoke Icon Smoke Table Clock Icon Clock Clock 10 Icon Clock 10 Clock 15 Icon Clock 15 Match Icon Match Grill Icon Grill Clean Grill Icon Clean Grill Arm Icon Arm Oven Icon Oven Charcoal Icon Charcoal Charcoalpile Icon Charcoalpile Charcoalpile 2 Icon Charcoalpile 2 Search Icon Search Right Arrow Icon Right Arrow Left Arrow Icon Left Arrow Down Arrow Icon Down Arrow Facebook Icon Facebook Twitter Icon Twitter Instagram Icon Instagram Pinterest Icon Pinterest Google Plus Icon Google Plus Youtube Icon Youtube Cloudy Weather Icon Cloudy Weather Sunny Weather Icon Sunny Weather Snow Weather Icon Snow Weather Rain Weather Icon Rain Weather Partly Cloudy Weather Icon Partly Cloudy Weather Charcoal on fire icon Charcoal on fire has moved to Kingsford Country. The all-new features how-tos, recipes, product info and news about the latest in BBQ. Slow down and BBQ with Kingsford. OK, got it
Skip to content

Smoked Bacon Wrapped Wings

  • Yields: 4 Servings
  • Cook time: 1 hour
  • Prep time: 10 minutes


Main Ingredients
  • 12 chicken drummettes
  • your favorite BBQ dry rub seasoning
  • 6 slices bacon
  • Sriracha ranch dipping sauce (recipe follows)
Sriracha Ranch Dipping Sauce
  • 1/4 cup Ranch dressing
  • 1/2 tablespoon Sriracha (more if you prefer a spicier sauce)


Sriracha Ranch Dipping Sauce directions: Combine ingredients in a small bowl and blend well. Refrigerate until ready to use.

Prepare grill for two-zone cooking, placing preheated charcoal briquets on one side of the bottom grill grate to create a hot and a cool zone. Add 2–3 chunks of your favorite smoking wood to the charcoal and replace the top grate on the grill. Adjust bottom vents to bring the grill temperature to approximately 350°F.

Season drummettes liberally with BBQ dry rub seasoning and wrap each wing tightly with ½ slice of bacon. Place the bacon wrapped drummettes seam-side down on the cool half of the grill and cover the grill. Allow the drummettes to smoke for approximately 1 hour until the chicken has reached an internal temperature of 165° and the bacon is browned and crisp. Serve immediately with Sriracha ranch dipping sauce.

The hickory charcoal marries perfectly with the smoky bacon and chicken.

  1. Credit: Clint Cantwell, Editorial Director