Bacon plus chicken wings–what’s not to love? On Saturday March 31, Chef Rob Rainford will be appearing at the 2012 Spring Cottage Life Show. Here’s a recipe he’ll be cooking from his new book, Born to Grill.
Bacon-Wrapped Chicken “Chops”
By Rob Rainford
This chicken appetizer is a bit of work but well worth the effort and definitely a Super Bowl-worthy snack. The beauty of these “chops” is they have a built-in “handle” so they can be eaten with one hand. Wicked, I know!
Hands-On Time: 45 minutes | Start to Finish: 1 hr 45 min
3 lb chicken wingettes (about 30) (see Tips, below)(1.5 kg)
1/2 sweet red pepper, seeded and finely diced
2 shallots, finely diced
3 shallots, finely diced large green olives, pitted and finely chopped
15 slices bacon, halved
Tips: There are three sections to a chicken wing: the drumette (that resembles a tiny chicken drumstick), the wingette (featured in this recipe) and the tip, which is the piece with hardly any meat on it but which works well in chicken stock.
A little trick I use to help the wingettes to keep their shape is to wrap them tightly in plastic wrap after you’ve stuffed them and wrapped them in bacon, then refrigerate them until they’re chilled. Remember, a food’s appearance is just as important as how it tastes.
Yield: About 30 chicken “chops”.
Excerpted from Rob Rainford’s Born to Grill: Over 100 Recipes From My Backyard to Yours. Copyright © 2012 Rob Rainford. Published by Appetite by Random House, a division of Random House of Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.