Another Bacon/Cheddar Wings/Pic

[Roxy15]

Bacon/Cheddar Wings:

 

1-(1-lb.)-Pkg. Of Center Cut Bacon

 

3 lbs. Chicken Wings, Or Drummettes

 

1 T. Paprika

 

1 Tsp. Salt Or Garlic Salt

 

1/2 Tsp. Garlic Powder

 

1/2 Tsp. Onion Powder

 

1/2 Tsp. Black Pepper

 

Dried Thyme, To Taste

 

8-ozs. Cheddar Cheese, Jack Cheese Or Colby Cheese, Or Colby/Jack Mix, Shredded

 

Celery Sticks/Carrots Sticks

 

Hidden Valley Dressing/Bleu Cheese Dressing

 

Preheat oven to 425 degrees.

 

Place strips of bacon on a rack on top of a baking sheet –(a broiler pan is ideal for this). Bake in oven for 15 minutes, or until crispy. If necessary, broil for 1 to 1-1/2 minutes. With a 1-pound package of bacon, you will have to do it in 2 batches. Remove the bacon and set aside on paper towel-lined plate.

 

Remove the rack from the baking sheet. Do NOT drain the bacon grease from the baking sheet. You will need all the bacon grease for the next step.

 

Add paprika, salt, garlic powder, onion powder and black pepper to reserved bacon grease in bottom of baking pan; whisk to combine. Toss the chicken wings in this mixture. Sprinkle a little dried thyme over the chicken.

 

Bake for 20 to 25 minutes, until the chicken is fully cooked and the skin is crispy.

 

***If you decide to remove the skin, then baking time will be shorter, 15 to 20 minutes.

 

In the meantime, chop the reserved bacon into pieces.

 

In small bowl, combine the shredded cheese and bacon. Toss to thoroughly combine.

 

When wings are fully cooked, remove the baking sheet from the oven. Top chicken with the bacon cheddar mixture. Place the baking sheet back in the oven until the cheese melts.

 

Remove from the oven and serve with Hidden Valley Ranch Dressing/Bleu Cheese Dressing/Celery & Carrots Sticks.