Bacon-Wrapped Chicken Legs
Bacon-wrapped chicken legs are a treat to eat, either as lollipops or drumsticks. They're crunchy outside and juicy inside, and they're easy to eat with your fingers, for a lick-your-fingers satisfying appetizer.
Ingredients
- 8 chicken drumsticks
- 1 tablespoon olive oil plus more for basting
- Sprinkle of salt and ground black pepper
- 8 slices bacon
Instructions
- Preheat the oven at 375 degrees F (190 C).
- Remove the skin from the drumsticks. Cut off the connective tissue from the ends of the drumsticks and cut off the joint, if desired.
- Place the drumsticks in a bowl. Drizzle over the olive oil and toss to coat. Season with salt and pepper.
- Wrap each drumstick tightly with a strip of bacon. Place the drumsticks on a baking sheet covered with parchment paper, with the end of the bacon strip facing down.
- Bake for 20 minutes, then turn the drumsticks and cook for an additional 20 minutes. Check the internal temperature of the chicken. It should be 165 degrees F when done. Baste with additional olive oil, turning the drumsticks every 3 minutes to ensure even browning.
Notes
You don’t have to lollipop the ends of the chicken. This is for visual appeal and ease of eating.
Baking time will vary depending on the size of chicken legs. Cook until 165 degrees internal temperature, or until the bacon is fully cooked and browned.
You can glaze the drumsticks with a honey butter sauce or bbq sauce, if you want to add extra flavor. Or serve with a dipping sauce.
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