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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



  • 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


  1. Place an oven-safe baking/cooling rack on top of a lined baking sheet. 
  2. With a paper towel, pat the wings dry. 
  3. Sprinkle your favourite rub over the wings, coating evenly. Set aside. 
  4. Place the crushed Oreos in a large bowl. 
  5. Place the wings in a separate large bowl and top with the peanut butter. 
  6. Toss to coat; this will help the cookie crumbs stick to the wings. 
  7. Place the wings in the Golden Oreo crumbs, pressing down and coating each side evenly. 
  8. Then, place the wings on the prepared baking/cooling rack, evenly spaced.
  9. 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.
  10. 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.
  11. 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.
  12. Plate the wings and garnish them with bacon crumbs. 
  13. Serve them with ranch or blue cheese dressing for dipping and carrot and celery sticks. Enjoy! 

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