Bacon/Cheddar Wings/Pic

[Roxy15]

Bacon/Cheddar Wings:

4-6 Strips Of Bacon

2 lbs. Chicken Wings, Split At The Joint, Wingtips Removed & Discarded

1 T. Paprika

1 Tsp. Salt

1/2 Tsp. Freshly Cracked Black Pepper

1 Cup Shredded Cheddar Cheese

Celery Sticks/Carrot Sticks

Hidden Valley Ranch Dressing/Bleu Cheese Dressing, For Dipping

Preheat oven to 425 degrees.

Place the strips of bacon on a metal rack on top of a baking sheet and put them into the oven for about 15 minutes or until crispy.

Remove the bacon and the metal rack from the baking sheet and set aside.

Toss the chicken wings with paprika, salt and pepper.

Toss them onto the bacon sheet and mix with the bacon drippings.

Bake for 20-25 minutes until the chicken wings are fully cooked and the skin is crispy.

Break the bacon into pieces.

Toss together the cheese and the bacon; set aside.

Once the wings are fully cooked, remove the baking sheet from the oven and top with bacon/cheddar mixture.

Place the baking sheet back into the oven and let the cheese melt for about 3 minutes.

Remove from the oven and serve with celery sticks/carrot sticks/Hidden Valley Dressing/Bleu Cheese Dressing.