These Bacony Chicken Wings are a hit at any party .
16 Chicken Wings (flats and drummettes)
1 tbsp Tomato Paste / Puree
1 tsp Honey or Agave
1 tsp White Vinegar
2 tbsp dry Sherry
3 tbsp GravyMaster®
34 drops Sesame Oil
2 Garlic Cloves, finely minced
8 Slices Bacon, cut in half crosswise
Prep the Wings:
Combine tomato paste, honey, white vinegar, sherry, GravyMaster®, sesame oil and garlic. Mix well and pour evenly over chicken wings to coat well. Cover and refrigerate 20 minutes.Remove chicken from marinade. Wrap each wing piece with a bacon strip, securing with wooden toothpicks.
Set indirect smoker to 250°F. Add some wood chips of choice for a little smoke flavor on the charcoal. We prefer pecan or apple, but use your favorite! Place wings in smoker for about 2 hours, or until intermal temperature reaches 165°F. Increase grill to 350°F to finish crisping bacon and skin.
Air Fry Them!
Preheat air fryer to 400°F. Place wings in fryer and cook at 380°F for 25 minutes, flipping halfway through.
Preheat oven to 350°F.
Place wrapped wings on a baking rack over a foil-lined baking sheet.
Bake wings at 350°F for about an hour, turning once halfway through to ensure even baking. Let wings cool briefly before serving with Siracha Ranch Sauce and celery.