I guess I’m really in the mood for hugging things lately, chicken especially it seems. Maybe it’s because I’m trying to embrace a new city to live in, maybe it’s because I miss the familiarness of back home, maybe its that I…. Who am I kidding… I just like wrapping stuff in bacon. It just makes stuff awesome. We all know it; that’s why we’re here at the Republic of Bacon.

Now, I’ve gone on and on about the wonders of caramelized bacon. The sweet and salty is just a great pair for me. I decided to take that approach here. We’d have salty bacon wrapped around wonderfully juicy chicken wings – one of my favourite things to eat… besides bacon – all covered in a sticky, sweet and garlicky sauce. Are you drooling, yet? I topped the finish product with some green onion – a favourite trick of Chef John @ Foodwishes.com – too add some colour and a final kick. OH! You could even sprinkle some sesame seeds on after, as well! Why did I just think of that now?! Get in the game Chef Rob!


4 lbs Chicken Wings

1 pack Maple Leaf Bacon

1 cup Honey

? cup Soy Sauce

5 cloves Garlic

1 or 2 Green Onions


1. First thing we’ve gotta do is prep our sauce. It’s pretty damn basic. Chop up your garlic and mix it in with the soy sauce and honey. Stir. You’ve got sauce. You can also add some other spices to give it a bit of a kick. I threw in just a touch of chilli powder.

2. Dump all your chicken wings into the sauce and stir and mix and shake so everything is coated. Pop these in the fridge to marinate for at least an hour. Let that sweet, garlicky goodness penetrate the skin of those flightless appendages.

3. After waiting eagerly for an hour, first preheat your oven to 400F (you don’t want to be waiting any longer than you have to, right?), then grab your pack of bacon and cut the whole thing right in half. I came to realize how dull my knife actually was when I tried to cut through that pack. I knew it was dull… but it was actually more embarrassing than I thought. Lesson: A dull knife is more dangerous than a sharp one!

4. I digress… Grab a foil lined baking sheet and wrap each one of your half bacon strips around a wing and line them all up. No toothpicks needed here, just make sure the ends of the bacon strips are tucked in underneath the wing.

5. Throw these in the oven for 35-40 minutes. You can brush on some of your reserved marinade after 20 minutes if you like, but it’s not super imperative. You don’t need to flip these wings. Mine turned out just fine without flipping!

6. While your wings are cooking, throw your marinade into a small sauce pot. If it’s non-stick, perfect. If not, you might have to do some scrubbing later. Put your marinade on the stove and bring it to a boil. We’re going to use this as our glazing sauce for later. Don’t worry that chicken has been sitting in it, because we’re going to boil the heck out of it. No salmonella will survive that.

So, reduce your sauce until it has thickened enough to begin to coat the back of a spoon. Keep close watch over it because if it boils over, it will make a sticky disaster. Sugary sauces are notorious for boiling over. Also note that it will get much thicker and stickier after it cools. If you find it’s too thick when it’s cool, stir in a tiny bit of water little by little.

7. After nearly 40 minutes, take your wings out of the oven. the bacon should be crispy and the exposed wings golden brown.

8. Toss the finished wings in your sticky sauce and top with some green onion…AND SESAME SEEDS! Throw on the football game and enjoy (if you can get past the reffing).