Bacon-Wrapped Chicken Wings

Special equipment: About 20 toothpicks Active time: 30 minutes |

Total time: 1 hour 30 minutes, does not including soaking toothpicks.

• 10 fresh whole fresh whole chicken wings

• 10 slices thinly sliced bacon

• Freshly ground black pepper

Directions

1. Soak at least 20 toothpicks in water for an 1 hour.

2. With a sharp knife, cut the tips off the chicken wings and save

them for stock. Slash the inside of the wing joint but don’t cut all

the way through. You just want to help them cook more evenly.

Working with 1 wing at a time, straighten it and then wrap it with

a slice of bacon, starting at the top and spiraling to the bottom.

Secure it with a couple of toothpicks. Season the bacon-wrapped

wings liberally with the pepper.

3. Prepare the grill for cooking over indirect heat. Grill the wings

for 30 minutes. Flip and cook for another 30 minutes, until the bacon

is crisp and the wings are fully cooked. (In what can only be

acknowledged as a serendipitous act on the part of the universe,

the two are done at almost the exact same instant.) Transfer the wings

to a platter and let rest for 5 minutes.

4. You may serve the wings whole or you could serve them in individual

segments by cutting them apart, taking care to keep the bacon in place.

Remove the toothpicks and serve.

Recipe via Leite's Culinaria

http://leitesculinaria.com/44648/recipes-bacon-wrapped-chicken-wings.html