This recipe is from Chef Rob Rainford, who writes: "This chicken appetizer is a bit of work but well worth the effort and definitely a Super Bowl-worthy snack. The beauty of these chops is they have a built in handle so they can be eaten with one hand. Wicked, I know! No matter which team wins, with these wings youre going to be the hit of any Super Bowl party."
- Prep Time Minutes
- Cook Time45 Minutes
- Ready In Time45 Minutes
Ingredients
Servings:
4
Yield:
30 wings
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3 pounds or 30 chicken wings, wingettes only
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1/2 sweet red pepper, seeded and finely diced
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2 shallots, finely diced
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3 large green olives, pitted and finely chopped
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15 slices bacon, halved
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Directions
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With a sharp boning knife, make a small incision at one end of each wingette, in between the two bones. For ease of preparation, be sure to cut into the same side of each chicken wing.
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Going through the incision, remove the smaller of the two bones, leaving the larger bone (the handle) attached to the wingette. Pull the meat back to resemble an inverted umbrella and expose the bone.
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Toss together the red pepper, shallots and olives until well combined. Stuff a small amount of the mixture into the pocket formed by the pulled-back meat of each wingette.
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Tightly wrap a piece of bacon around each stuffed wingette. Secure with a toothpick and refrigerate until ready to grill.
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Fire up your charcoal grill and prep the grill for cooking over indirect heat. You need a temperature of around 350°F (180°C) to grill the wingettes. For gas grills, preheat the grill to 350°F (180°C) then turn off one side of the grill to achieve indirect heat.
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Brown the wingettes evenly over direct heat, then move them to the cooler side of the grill. Cook for 30 to 45 minutes, turning often, or until the juices run clear, the bacon is crisp and the chicken reaches an internal temperature of 170°F (77°C).
Notes & Tips
Notes & Tips: