We are really proud of this Pigskin Wings recipe because it showcases all of our talents here at Hungry Fan. First and foremost, our culinary genius — bacon wrapped wings, need we say more?
- 1 pound bacon
- 2 pounds organic chicken wingettes (we used whole wings, but feel free to buy just drumsticks, if that’s your thing)
- 1 tbsp. kosher salt
- 1 tbsp. black pepper
- 1 tbsp. cayenne pepper
- 2 tsp. garlic salt
- Toothpicks, soaked in water for 30 minutes
- 6 oz. tomato paste
- 1/2 cup water
- 2 tbsp. date paste
- 2 tbsp. apple cider vinegar
- 2 tbsp. coconut amino acids (seasoning sauce)
- 4 tbsp. Hungry Fan® Barbecue Spice Blend
- 2 garlic cloves, minced
- 1 tsp. garlic salt
- Kosher salt and pepper, to taste
- Heat a skillet over medium heat. Once the skillet is hot, add in your bacon and cook until each side is fully cooked but not crispy. You want the consistency of the bacon to be flexible enough to wrap around your wings. Remove from heat. *(Note: we always save our bacon grease for future recipes. Stay tuned for an awesome Brussels sprouts recipe that will make use of your remaining bacon grease from this recipe!)
- Mix the salt, pepper, cayenne pepper and garlic salt together in a plastic bag.
- Place half the chicken in the bag and shake well until the chicken is coated in the spice mixture.
- Put the coated chicken in a 9″x13″ baking dish, without overlapping any pieces.
- Repeat the coating process with the other half of the chicken.
- Once all the chicken is fully coated, use your soaked toothpicks to wrap a single piece of bacon around each wing and return to the baking dish. Repeat for all wings.
- Bake chicken for 15-20 minutes. (You can test doneness by seeing if the juice from the chicken is clear). Remove from oven. Let the wings rest for 10 minutes then coat in Blitz sauce (see below). Serve!
- Using a food processor, mix all ingredients together. Add in up to 2 additional tablespoons as needed if sauce consistency is too thick.