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? We didn’t think so.
Serve this indulgent snack at your next homegating watch party, family BBQ, or tailgate. Whether or not your team wins the game, you’ll definitely win the day and recognition as the MVP in hosting!
1 pound bacon
2 pounds chicken wingettes (we used whole wings, but feel free to buy just drumsticks, if that’s your thing)
1 tablespoon kosher salt
1 tablespoon black pepper
1 tablespoon cayenne pepper
2 teaspoons garlic salt
Toothpicks, soaked in water for 30 minutes
6 ounces tomato paste
½ cup water
2 tablespoons date paste
2 tablespoons apple cider vinegar
2 tablespoons coconut amino acids
4 tablespoons Hungry Fan Barbecue Spice Blend
2 garlic cloves, minced
1 teaspoon garlic salt
Kosher salt, to taste
Black pepper, to taste
For Pigskin Wings
For Blitz Sauce
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*.
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-inchx13-inch baking dish, without overlapping any pieces.
Repeat the coating process with the other half of the chicken.
Once all the chicken is fully coated, wrap a single piece of bacon around each wing, secure with a soaked toothpick, 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 the oven. Let the wings rest for 10 minutes, then coat in Blitz sauce (see below). Serve!
To Make the Blitz Sauce
Using a food processor, mix all ingredients together. Add in up to 2 additional tablespoons of water as needed if sauce consistency is too thick.
We always save our bacon fat for future recipes. Check out our awesome Mean Green Brussels recipe for a tasty way to use your leftover bacon fat.