I definitely scored when I created this recipe for a Super Bowl party.   

You should make Cheesy Bacon Chicken Wings for your next get together.  The wings and cheesy sauce can be prepared ahead of time, and then finished last minute to the oohs and awes of your amazed guests.

To prepare the chicken wings you’ll need:

• 10 whole fresh chicken wings
• 2 tsp Jamaican Style Jerk Seasoning (mine is from The Spice House)
• 2 tsp kosher salt
• 1 tsp fresh cracked black pepper
• juice of 6 Key limes (or 1 regular lime)
• 1/4 cup canola oil

Combine the Jerk Seasoning,  salt, pepper, lime juice, and oil in a mixing bowl.  Whisk until incorporated.

Cut chicken wings at the “joints”, separating the wing form the drumette (discard the wing tip or reserve for stock).  

Add the wing and drumette pieces to the marinade and toss to coat.  Pour the chicken pieces into a plastic zipper bag and seal tight.  Marinate refrigerated 12-24 hours, mixing at least twice.

Place the marinated chicken on a rack or broiler pan and bake at 325° for 20 minutes.  Turn and bake another 20 minutes.  Remove from the oven and allow the chicken to cool while preparing the bacon and cheesy sauce.

To prepare the bacon you’ll need:

• 10 strips thick sliced hickory smoked bacon (I used Oberweis)
•  1/4 cup brown sugar

Preheat oven to 325° and place bacon on slotted rack or broiler pan.  Cook for 20 minutes then flip and cook another 30-40 minutes until just crispy. 

Flip again and sprinkle liberally with brown sugar.  Cook another 10-15 minutes until the sugar is melted. Crumble the bacon once cooled.

To prepare the cheesy sauce you’ll need:

• 3 Tbsp unsalted butter
• 1 clove garlic, pressed or grated
• 1  tsp kosher salt
• 1/2 tsp fresh cracked black pepper
• 3 Tbsp all purpose flour
• 1/2 cup white wine
• 2 cups whole milk
• 2 cups grated smoked cheddar cheese
• 1 cup grated farmers cheese
• cayenne pepper to taste
• Franks® RedHot® Sauce to taste
• salt to taste
• chopped chives or parsley for garnish

 In a medium saucepan (enamel cookware preferred), melt the butter over medium heat.  Press or grate the garlic clove into the butter and saute a few mnutes  (do not allow the butter to brown and adjust the heat down if necessary). 

Add the flour and saute another 5 minutes stirring frequently. Pour in the wine and stir constantly for 1-2 more minutes until the roux is light brown and bubbly.

Add the milk slowly, about 1/4 cup at a time while stirring (this should produce a creamy sauce with no lumps). 

Turn up the heat to medium high and continue stirring the roux milk mixture.  Turn off the heat just after the sauce begins to boil.

Sprinkle the shredded cheese mixture into the sauce a little at a time.  Keep stirring and allow each sprinkle of cheese to melt before adding another.

Once all of the cheese has melted,  stir in cayenne pepper, Franks® RedHot® Sauce and salt to taste. 

Allow the cheesy sauce to sit and cool slightly while broiling the wings.

Preheat the broiler on high.  Broil the wings and drumettes, about 6 inches from the heat source, for 3-5 minutes until just crispy and light brown. 

Turn the chicken pieces and broil another 3-5 minutes until just crispy.   Reheat the bacon under the broiler quickly also.

Dunk the wings in the cheesy sauce and portion 4-5 per plate. 

Scoop up more sauce then drench them in cheesy goodness.  Sprinkle each portion with the crumbled bacon, garnish with chives or parsley, and serve immediately to your hungry awe struck guests!

I hope you enjoyed this recipe, please let me know what you think by commenting below.

I am a Baconaholic, yeah I’ll admit it….Thank you for reading my blog!

Brad