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Oreo and bacon wings
Get the party and conversation started with this recipe. The cookie crumble makes these wings crispy, and the bacon crumbs come in for a savoury finish.
Reprinted with permission from Wing Crush by Paula Stachyra. Page Street Publishing Co. 2022. Photo credit: Paula Stachyra
YIELDS
4
Ingredients
- 2 lb (907 g) chicken wings, tips removed, drums and flats separated
- Your favorite BBQ rub
- 1 1/2 cups (159 g) crushed Golden Oreos®
- 1/2 cup (128 g) smooth peanut butter
- 4–6 slices thin-cut bacon, chopped into small pieces
- Ranch or blue cheese dressing, to serve
- Carrot and celery sticks, to serve
Directions
- Place an oven-safe baking/cooling rack on top of a lined baking sheet.
- With a paper towel, pat the wings dry.
- Sprinkle your favourite rub over the wings, coating evenly. Set aside.
- Place the crushed Oreos in a large bowl.
- Place the wings in a separate large bowl and top with the peanut butter.
- Toss to coat; this will help the cookie crumbs stick to the wings.
- Place the wings in the Golden Oreo crumbs, pressing down and coating each side evenly.
- Then, place the wings on the prepared baking/cooling rack, evenly spaced.
- Preheat the grill or smoker to 350ºF (180ºC), indirect heat. Place the oven-safe baking/cooling rack with the wings directly on the grill grates.
- Grill the wings for 40 minutes or until they reach a minimum internal temperature of 165ºF (75ºC), or 190ºF (90ºC) if you like them well done. TIP: There is no need to flip the wings.
- Meanwhile, fry the bacon. In a medium saucepan over medium heat, fry the bacon for five to seven minutes, or until crispy. Strain the grease.
- Plate the wings and garnish them with bacon crumbs.
- Serve them with ranch or blue cheese dressing for dipping and carrot and celery sticks. Enjoy!
