By Sharlene~W on November 28, 2005
Photo by Sharlene~W
Photo by Sharlene~W
"Hey you Paula Deen fans, she has a new magazine, "Cooking with Paula Deen"--this recipe is from the premier issue. It was so yummy looking, I couldn't wait to try it. I added another 15 minutes to the cooking time suggested (30-35 minutes) and It was just right, but oven temperatures vary, so check on it during the last few minutes of cooking time. I'm also going to add a few dashes of cayenne pepper next time for something hot and sweet!"
Serving Size: 1 (1316 g)
Servings Per Recipe: 1
"I made a double batch to take to a friend's house a couple weeks back. They went fast while we were watching the football games. Only problem...... now I've been begged to make them every weekend! They were so tasty and just the right size to snack on through the day. Super tasty and not hard to make at all (just a little messy). Only tip I can give is to line your bottom broiler pan with tinfoil as clean up was a little rough. Other than that, no complaints at all. Thanks for sharing this recipe and I'm off to make another batch for the SEC championship game in about fifteen minutes! GO GAMECOCKS!"
"They sure didn't taste funny to us! They were awesome says everyone at the Halloween party I just went to! Lovely flavor with just a little kick from the chili powder. Great recipe and one I will use many times in the future while entertaining! Thank you for sharing your recipe with us Sharlene! Linda Update: I made these for an 80th birthday party for my aunt, and everyone went crazy for them! I made them up ahead of time and let them marinate for about 2 hrs. Took them out of the fridge, put them on a broiler pan and baked them for almost an hr. The cooking time is definitely off on these. (If you want crispy bacon that is). For any occasion these will be a hit in my family and I will make them every chance I get. Yes, I love em and so does everyone else! Linda"
"I tried making these for the first time last football season and I gotta tell you, this is one of the easiest most reliable football appetizer recipes ever. Everyone loves them- no matter how many we make they go like that! Last superbowl, my boyfriend accidentally used ceyanne pepper instead of chili powder, and I thought they would be ruined! We brought them to the party anyways and though they were hot at heck, they still got gobbled up. Also, I just made them for my health-nut mother in law and substituted turkey bacon. Though REAL bacon is DEFINITLY better, they really held their own and everyone loved them still."
"I doctor these up-I use about 1/4 cup of brown sugar, 1/4 cup chili powder and 1/4 cup of a creole blend I make-we like it hot. I'm so glad I found this recipe (thought I had reviewed it before now) it's a total repeat!!!!!
***I'd like to add this recipe works great for the grill-I just skewer 4 on a bamboo skewer-great smoky touch!"
"I made this recipe last night for dinner and DH took one bite and said "WOW these are amazing!" I didn't have any chili powder, so I went without which was fine because these are great even without it! We host UFC fight nights at our house, and DH suggested I make these for the next one. So we will be making these again, next time adding the chili powder for a little kick. Thanks for posting!"
"very yummy! so easy"
"I could not stop eating these, they were awesome. I didn't change a thing!"
"Loved this! Pretty easy to make. I made sure to spray my rack really well & cleaned it as soon as I pulled it out of the oven. Cleaning wasn't so bad that way. I also followed the suggestion of lining it with tin foil. This would make a really great Super Bowl appetizer."
"Was so good. My boyfriend and I had some at a party and he requested that I maybe make some. I'm taking these to our New Years party tomorrow. THANKS!"
"This was the highlight of my family's SuperBowl meal. I had tried this recipe last year with chipotle seasoning instead of using chili powder. The chili powder was much better. A few suggestions... use the broiler pan with the top covered in baking spray and line the bottom with aluminum foil. And most importantly, cook for 45 minutes at 350 for the wraps to come out perfect. Great recipe!!!!"
"Really good. I don't have a rack, but I poured off the grease halfway through. There was way more sugar/chili mixture than needed; I did add an extra tablespoon of chili powder, which was flavorful but not at all spicy. We had them for dinner and enjoyed them thoroughly!"
"This was AMAZING! I cut the chicken into strips and wrapped the longer pieces with two strips of bacon. I also added a pinch of cayenne pepper (will add more next time). I served this with a risotto that had fresh peas, onion, and the remainder of the bacon. It was a hit for sure. I'm thinking the leftovers might be great on a BBQ chicken pizza...YUM!"
"This recipe is wonderful. I mix the brown sugar and chili powder in a ziploc bag and add the chicken pieces to coat them before I wrap and toothpick them. The bacon crisps better this way. My advice: make extra!! They will get devoured!"
"Everyone devoured these. I used chicken tenders and followed the rest of the recipe exactly. They do release a lot of juice while baking so using the tin foil helped a lot with the clean up. If you have a rack to place them on while baking do so or you might end up with a soggy bottom if you don't then I would suggest taking them out half way through to drain and then check again about 5 minutes before they are done for the bacon to crisp up and not have that chewy texture on the bottom. They are easy for a grab and bite which always makes for a successful appetizer. This is another keeper!"
"Our friends have brought these over the last two Christmas Eve's. Guess I will have to make them, now that I have the recipe!! These are WONDERFUL."
"My daughter helped me make this for Thanksgiving. Everyone loved it. It was very sipmle. I had to give everyone the recipe. I will be making this again."
"When I make these for a party, I have to put a few aside for me! They disappear so fast! Even my kids love them! Super easy to make too!"
"These were good! I used cubed chicken that was marinaded in Teriyaki sauce so that it would have more flavor and that worked out well. I didn't have a rack to cook these on, so I used non stick release foil ( on a cookie sheet) that I sprayed with cooking spray. The sugar mix melted off of them as they were cooking, and I added more- which needed to be watched closely so it wouldn't burn. I would probably make these again!!"
"very good recipe! i love the simplicity of it! i made it as a meal with steamed rice and teryaki veggies. i had to turn up the oven to 375 and leave it 40-45 minutes to get them to brown well. even so, they were still juicy!"
"DD needed a recipe for a basketball windup and I found her the recipe but of course she had no time to make it so I followed the advise of rolling the chicken first in the spice mixture then wrapping in the bacon. This left a sweet and spicy liquid mixture to baste on them. I used only 1 tbsp chili powder but added the 1/2 tsp cayenne and also seasoned with fresh ground black pepper after I wrapped. I also flipped them halfway through cooking (total time 45 mins) I did some on the broiler and should have made sure to also put the foil on bottom part not just the upper pan (thats okay, DD will be doing the cleanup!!) I also had too many to fit on the broiler pan so I used a small pan that I lined with foil. This produced a blackened foil but a nice carmelization on the bacon (as long as you catch it early enough so the burnt smell does not permeate the wraps) Will try this again using some of the other suggestions of variation on spices. She will have to reheat so hoping they are as good as fresh out of the oven....my reward for doing the cooking!!"