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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