It’s not just the Mad Dog 357 Reaper Pepper Puree that moves it up a notch.
Though that really is the secret you need for this recipe, it’s also the bacon baked on to every single wing. Now, who doesn’t love that?
Though this recipe for 8 takes a little less than an hour, you’ll spend just minutes getting it ready. And then, you’ll watch them disappear in another couple of minutes. Yes, it’s that simple.
All you need to do is figure out what you’ll drink alongside these wings. Champagne goes surprisingly well…
Perhaps make it a celebration.
Ingredients½ teaspoon Mad Dog 357 Reaper Pepper Puree
¼ cup Barbecue sauce
2 tablespoons Maple syrup
1 tablespoon Apple cider vinegar
1 tablespoon Brown sugar
2 pounds Chicken wings
15 slices bacon, halved lengthwise
Preheat your oven to 425°F. Line a baking sheet with baking paper or aluminum foil and set aside.
Combine the Mad Dog 357 Reaper Pepper Puree with the barbecue sauce, maple syrup, vinegar, and sugar in a mixing bowl. Mix well and set aside.
Wrap each wing with a half-slice of bacon and place it on the baking sheet. Repeat with the remaining wings, then brush the bacon-wrapped wings with the Mad Dog maple barbecue sauce.
Place the baking sheet in the oven and bake for 45 minutes - until the wings and the bacon are crisp.