- Preheat oven 425˚F. Line a large baking sheet with parchment.
- Wrap each piece of chicken with a half bacon slice and set seam-side down on the baking sheet (see Note). Bake 35 minutes or until wings are cooked through and bacon is crispy.
- When chicken is almost cooked, place chili sauce, juice, soy sauce and ginger in a small pot. Bring to a simmer, cook one minute, and then remove from heat.
- When cooked, set chicken on a serving plate and drizzle with some of the sauce. Place the rest of sauce alongside in a bowl for dipping. Garnish with lime wedges and dig in.
Chicken wingettes are the middle portion of the wing near the tip; drumettes the meaty section attached to the breast. We sell a combination of both in packages called split chicken wings. If a half bacon slice is not long enough to wrap around a wing, set it on a work surface and use a rolling pin to gently push and roll it out another inch or two.