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Bacon Wrapped Prawn Stuffed Chicken Wings

Recipe created by Chef John Hing of Hog Shack Cook House (
Servings 2 dozen


  • 2 dozen chicken wings
  • 2 dozen prawns peeled & deveined
  • 2 dozen slices Johnston's Thick-Cut Bacon
  • 2 dozen toothpicks
  • canola oil for frying
  • favourite seasoning mix seasoning salt, BBQ rubs, etc.
  • Hog Shack BBQ sauce or your favourite BBQ sauce


  • Wash and clean wings under cold running water, pat dry and reserve. Debone chicken wings being careful not to tear the skin.
  • Season chicken wings and prawns with your favourite seasoning mix. Let stand in the fridge for about 30 minutes.
  • Insert the prawn into the deboned wing (where the bone used to be).
  • Wrap the stuffed wing with a slice of bacon leaving the tail of the prawn exposed. Secure with a toothpick.
  • Heat oil to 325ºF for frying.
  • Carefully drop each stuffed wing in the hot oil. Fry until golden brown and internal temperature reads around 165ºF. Remove wings from oil and pat dry to remove excess oil.
  • Toss stuffed wings with Hog Shack BBQ sauce (or your favourite sauce) to lightly coat the wings. Serve and enjoy!

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