Bacon Wrapped Hot Wings

Get the Party Started: Smoked Bacon Wrapped Hot Wings

Football season, backyard barbecues, or a cozy night in – there’s never a wrong time for a platter of juicy, smoky, bacon-wrapped hot wings. Whether you’re a seasoned pitmaster or just firing up your smoker for the first time, this recipe will help you create a mouthwatering appetizer that’ll earn you legendary snack-time status.

Today, I’m pulling out my trusty Green Mountain Grillls Smoker to take these wings to a whole new level, but feel free to use your favorite smoker or even a traditional grill with a smoker box. With a few simple ingredients, some smoky magic, and a dash of spice, you’ll be serving wings so addictive they might just overshadow the main event!

What’s the Hype About Smoked Bacon Wrapped Hot Wings

Let’s be real; wings are already awesome. But here’s why wrapping them in bacon and smoking elevates them to the finger-lickin’ hall of fame:

  • The Flavor Trinity: You get the succulent chicken, the smoky bacon, and infusing the chicken with a rich, smoky flavor that oven-baked wings could only dream of.
  • Crispy vs. Soggy: Nobody likes a limp, soggy wing. The bacon crisps beautifully on the smoker, adding a delightful textural crunch in every bite.
  • Sauce Boss: Smoked wings soak up BBQ sauce like a sponge, giving you those saucy, sticky fingers that signal a proper wing experience.

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, but you can also use a small sprinkling of seasoned salt such as Lawry’s or your this homemade 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!

Serving Suggestions & Twists

  • Serving is Key: Serve these wings immediately for optimal crispiness and warmth. Ranch or blue cheese dressing on the side is a crowd-pleaser.
  • Flavor Variations: Explore different BBQ rubs, hot sauces, or seasonings for a unique flavor profile every time you make this recipe.
  • The Main Course: These smoky wings can go beyond an appetizer! Serve them with a side of potato salad or coleslaw for a hearty meal.

Whether you’re hosting a crowd or savoring a quiet evening, these flavorful smoked bacon wrapped hot wings are sure to deliver an unforgettable experience. So, fire up those smokers and let’s transform a classic snack into an epic one!

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Smoked Bacon Wrapped Hot Wings Preview

Bacon Wrapped Hot Wings

Recipe by Jason Hill –
Everything’s better with bacon, so I decided to experiment with a new bacon-wrapped recipe on my Green Mountain Grills smoker — smoked bacon wrapped hot wings! 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.
5 from 1 vote
Prep Time 30 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 40 minutes
Course Appetizer
Cuisine American
Servings 6


  • 12 chicken wings thawed
  • 1 tablespoon Bad Byron’s Butt Rub or your favorite dry rub
  • 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)


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

Hi, I’m Jason Hill, host of YouTube’s “Chef Tips” series. I graduated from culinary school in 1998, and gained my experience working the lines in Southern California. I launched my cooking videos in 2007. I love sharing quick and easy recipes that get people back in the kitchen.

5 from 1 vote (1 rating without comment)

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