Smoked Bacon Wrapped Hot Wings

Everything’s better with bacon, so I decided to experiment with a new bacon-wrapped recipe on my Green Mountain smoker — smoked bacon wrapped hot wings! I tried this recipe with both popular hot wing sauces — Franks and Tabasco. For this particular recipe, Tabasco was the clear winner with its depth of flavor. The Franks was just too vinegary for this.

I seasoned my chicken wings with a little Bad Byron’s Butt Rub (there is a clone recipe here) but you can also use a small sprinkling of seasoned salt such as Lawry’s or your favorite BBQ rub. Then, we just wrap with a half-slice of bacon and hit the smoker!

When making this recipe for smoked bacon wrapped hot wings, set your smoker to about 200 F, or you can bake these in the oven at 200-200 F, for a couple hours. These are SUPER good and your friends will suddenly be inviting themselves over hoping for more!

Smoked Bacon Wrapped Hot Wings

Rating: 51

30 minutes

2 hours

2 hours, 30 minutes

12 wings

Serving Size: 6

Smoked Bacon Wrapped Hot Wings


  • 12 chicken wings, thawed
  • Bad Byron's Butt Rub, for seasoning
  • 6 pieces bacon, cut in half
  • 1/2 cup Tabasco Buffalo hot sauce
  • 1/3 cup butter
  • Sliced green onion, cut on the bias (green tops only)


  1. Season chicken wings with butt rub or seasoned salt.
  2. Cut each strip of bacon in half.
  3. Wrap each chicken wing with a piece of bacon, covering the whole wing like a spiral.
  4. Place on a baking sheet.
  5. Smoke at 220 F for about 2 hours, or in a 220 F oven.
  6. Over medium low heat, melt down butter and stir in hot sauce.
  7. Place wings in a bowl and pour over the sauce. Toss to coat.
  8. Serve on a platter topped with the sliced green onion. Enjoy!

Recipe by Jason Hill /