If pigs had wings, would they taste like a combination of chicken wings and bacon?
Imagine sitting down to a plate of smoked crispy spicy pork wings…succulent and full of bacony flavor!
Until pigs can fly, try bacon poaching chicken wings rubbed with Creole seasoning and brown sugar.
The perfect combination of sweet and spicy flavors to compliment the deep smokey flavor the chicken absorbs while slow poaching in bacon drippings.
Browning them just before serving makes the wings crispy crunchy, just perfect for dunking into cool creamy blue cheese dip
To prepare the Creole Bacon Poached Wings you will need:
- 6 whole fresh chicken wings, divided into wings and drummettes, tips discarded
- 1/3 cup light brown sugar
- 1 Tbsp Creole Seasoning (I used King Creole Seasoning from The Spice House)
- 2 tsp Kosher Salt
- 1 tsp fresh ground pepper
- 3 strips thick sliced bacon, halved to create 6 pieces
Mix the brown sugar and spices together. Rub onto the chicken pieces.
Place the rubbed chicken into the bottom of a small oven safe dutch oven or baking dish. Pack them into the bottom of the pan tightly in a single layer.
Place the halved bacon slices over the wings to cover completely.
Place in a 165° F oven for 6 hours undisturbed.
Remove the poached chicken from the baking pan then place on a rack to cool and drain completely. Discard the poaching fat and retain the bacon pieces.
Heat a large nonstick skillet on medium low. Cook the bacon pieces until crispy.
Wipe the skillet clean and return it to medium low heat. Brown the wings by cooking a few at a time, turning frquently, for 3-5 minutes until crispy.
To prepare the Cool Blue Cheese Dip you will need:
- 1 cup sour cream
- 1/2 cup crumbled blue cheese
- 2-3 dashes Worcestershire Sauce (I used Lea & Perrins)
- 1 Tbsp chopped fresh or freeze dried chives
- Pinch of salt
Mix all ingredients together, Keep chilled until ready to serve.
(Servings= 3-4, Prep Time= 10 mins, Cook Time= 6 hours 20 mins)
Print Recipe Here
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