Ingredients
The following ingredients have 6 Servings
- 3 dozen chicken wings and drumettes
- Salt and black pepper, to taste
- 18 slices sliced bacon, halved
- Vegetable oil, for grill
- ½ cup honey-chipotole barbecue sauce (such as Sweet Baby Ray's)
- 1 jalapeño pepper, seeded and minced
- Guacamole, for serving
- Lime wedges, for serving
Instruction
- Prepare grill for indirect heat (bank coals to one side for a charcoal grill; light 1-2 burners for a gas grill). Soak 3 dozen toothpicks in water 20 minutes. Pat chicken dry; sprinkle with salt and pepper. Wrap each piece snugly with ½ piece bacon, securing with a soaked toothpick. Oil surface of grill. Grill chicken over direct heat 4-6 minutes or until bacon is lightly browned, turning frequently to brown evenly. Move chicken to unheated side of grill; cover and cook 20-25 minutes or until chicken is done, basting with barbecue sauce twice during last 5 minutes. Sprinkle with jalapeño. Serve with guacamole and lime wedges.
