Tuesday, November 09, 2010


6 whole fresh chicken wings, divided into wings and drummettes, tips discarded
1/3 cup light brown sugar
1 tablespoon creole seasoning
2 teaspoons Kosher Salt
1 teaspoon 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 frequently, for 3-5 minutes until crispy.

bacon recipe courtesy of: Brad, eatnlisten.com, March 13, 2010

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