Crispy Chicken Skin Wrappedin Bacon
- 1 hr 20 min
- Serves 4
- 3 ingredients
15 minutes to prep, 1 hour 5 minutes to cook. These crispy chicken skins wrapped in bacon are a crunchy, smoky snack that’s surprisingly easy to make. The low‑sodium rub adds a subtle savory kick, while the two‑stage baking ensures perfectly flat, crackling pieces. Ideal for game night or a hearty appetizer.
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Method
Lay the chicken skin flat on a wire rack placed over a tray.
Wrap each piece of chicken skin around a slice of bacon.
Season the wrapped skins lightly with low‑sodium rub.
If you have a smoker, smoke at 180‑200°F for about 40 minutes to add smoke flavor and dry the skin; otherwise, use an oven at 200°F for 40 minutes or dry the skin overnight on a wire rack in the refrigerator.
Transfer the wrapped skins to a parchment‑lined tray.
Place another tray on top of the parchment to keep the skins flat.
Bake at 425°F for 20 minutes, adjusting the time based on your oven.
Remove the top tray and bake an additional 5 minutes to finish crisping.
Tips while you cook
- Keep skins flat while baking
- Place a second tray on top of the parchment‑lined tray to hold the skins flat during the bake.
- Dry skin before final bake
- Smoke at 180‑200 °F for 40 min or oven‑dry at 200 °F for 40 min (or refrigerate overnight) to remove moisture before baking.
- Adjust final crisping time as needed
- If skins are not fully crisp after the initial 20‑minute bake, continue baking for the additional 5 minutes or longer.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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The recipe comes from Jason Ortynski’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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