bacon wrapped asian wings Recipe

Bacon Wrapped Asian Chicken Wings


Prep Time

Total Time

Gluten Free


25 min

3 hr 10 min


There's nothing subtle about this flavor-packed chicken wings recipe. Marinated in a spicy sauce and wrapped in dry aged bacon, they'll steal the show on any menu.

Naturally Hickory Smoked Dry Aged Bacon Slices

This recipe is made with

Dry Aged Hickory Smoked Bacon, Uncooked

Product Information

You can also make this recipe with

Dry Aged Cherrywood Smoked Bacon, Uncooked


1 tablespoon Hoisin Sauce 
1 teaspoon 5 Spice Powder 
1 tablespoon gluten free soy sauce (tamari) 
2 tablespoons granulated sugar substitute 
1 teaspoon sesame oil 
1/2 teaspoon red pepper flakes 
1 tablespoon coconut oil 
16 raw chicken wing drumettes 
8 ounces Jones Dairy Farm Dry Aged Bacon 


Step 1
Combine the Hoisin sauce, 5 spice powder, gluten free soy sauce, sweetener, sesame oil, red pepper flakes, and coconut oil in a medium bowl. Add the chicken wing drumettes and toss to coat. Marinate in the refrigerator for at least one hour. 

Step 2

Open the package of bacon and cut the pieces in half. Wrap one half piece of bacon around each drumette and secure it with a toothpick through the fat end. Add the bacon-wrapped wings back to the marinade and toss to coat. Marinate in the refrigerator for at least one more hour or overnight. 

Step 3

To bake: Place the chicken about one inch apart in a single layer on a cookie sheet. Bake at 400° for 45 minutes. 

Step 4

To fry: Heat oil to 375° and fry chicken in batches – careful not to overcrowd the pan. Fry for about 4 – 6 minutes depending on the size of the wings – or until the meat is no longer pink near the bone. Serve hot with additional sauce if desired. 

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