Step 1: What You Need:

Bacon
Wings
Gloves (nitrile)
Cutting board
Bowl/Platter
Smoker/Grill/BBQ
BBQ sauce (not needed)

Step 2: Wrapping the Wings:

Make yourself some space. Try stretching out your bacon slices onto the work surface by smoothing them out with your fingers. Wear gloves while handling - it keeps cleanup to a minimum.

Gently, but tightly, wrap the bacon around each chicken wing/drumette. No toothpicks needed! It will stay together nicely when grilling. Pile them into a bowl or platter to bring outside.

Step 3: Onto the Smoker:

Set up the smoker (or grill, or BBQ) for direct heat with the vents wide open. If using charcoal, spread the coals around evenly. Direct heat works best for bacon and chicken, as it makes it crispy. Close the lid.

Step 4: Check on Them:

Check on the wings if you think they are burning. Turn them when they have browned nicely. Keep turning them as needed to prevent burning. They should cook for approximately 20-30 minutes.

Using a good digital thermometer (like a Thermoworks Thermapen), check to see if the wings are done. You are looking for an internal temperature of 165 degrees Fahrenheit. If the temperature is over that, like at 200 degrees like some of mine, that is fine. These won't dry out that easily. You are also looking for crispy bacon, or as long as it has browned.

Step 5: Off the Smoker:

Remove the wings from the cooker. If you get any flare ups (when the drippings catch fire) just close the lid for a few seconds, and then reopen it to continue. That should put out the flames.

Arrange onto a platter for serving.