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Bacon Wrapped Chicken Drumsticks

Bacon wrapped Chicken Drumsticks

These Bacon Wrapped Chicken Drumsticks are amazing with any side-dish. We love it with mashed potatoes or roasted potatoes, but I made it before with sauteed veggies as well as shredded cabbage.

This chicken drumsticks are lick your fingers delicious. Did I get your mouth to water? I bet I did!

Every season that approaches, I assume that many are planning their meals pretty much daily, especially if you have kids still at home.

I know that we do plan meals every single day.

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Bacon wrapped Chicken Drumsticks

I bought everything to make this dish. When I woke up the next morning, I was pretty excited to start cooking.

However, when I opened up my fridge prosciutto was gone.

Yes, ladies and gents, but not to worry I found the suspect! My husband! Without panicking, I had to substitute with Hickory smoked bacon slices. It was a good call!

I have changed the original recipe by two ingredients; I used rosemary instead of thyme and bacon instead of prosciutto.

You can still wrap your drumsticks with prosciutto, but bacon is fantastic as well.

First of all, it is way cheaper and more accessible to people than tasty, but overpriced prosciutto.

Anyhow, these bacon-wrapped chicken drumsticks were crunchy, delicious, and juicy. Everything that you want the chicken to taste like and more.

Also, I love serving it with just plain salad or with dijon mustard dressing.

You all know that chicken and bacon and match made in heaven, so what’s not to love. We just loved it, and I hope you will too.

If you make this Bacon Wrapped Chicken Drumsticks, please tag me on Instagram @sandraseasycooking with hashtag #sandraseasycooking

Bacon wrapped Chicken Drumsticks

Bacon Wrapped Baked Chicken Drumsticks

Yield: 4
Prep Time: 10 minutes
Cook Time: 1 hour
Additional Time: 5 minutes
Total Time: 1 hour 15 minutes

Chicken and bacon are a perfect match. Now you get both tastes with each bite. Naturally low in calories, and so very tasty.


  • 8 Chicken Drumsticks,
  • 1/2 tbsp. Dried Rosemary
  • 1/4 tbsp. Dried Parsley
  • Salt and Pepper to taste
  • 2 Tbsp Olive oil
  • 8 Smoked Thick Bacon Slices


  1. Preheat the oven at 375 degrees Fahrenheit.
  2. Take the skin off the chicken drumsticks and make a few small slits in the meat so the meat can cook easier, or you may prick the chicken several times with a sharp knife.
  3. Season it with salt and ground black pepper, dried rosemary and parsley, then rub on all the drumsticks bit of olive oil, then roll the bacon slices on. If your bacon slices are smaller then use two slices.
  4. Bake until cooked through; 30 minutes covered lightly with aluminium foil, then take the foil off and cook for additional 30 minutes. Turn your oven to broil, and brown the chicken for 5-7 minutes on medium-high. Watch on the chicken so it does not burn. Depending on your oven, it might take less or more time.


  • This recipe would be very well with any part of the chicken, and you can use prosciutto as well.
  • You may leave the skin on the chicken. It is up to you. I remove the skin off chicken most of the time, but it is really up to your preference. I tried testing it both ways and my family prefers it without the skin.
  • Having meat thermometer is a great little tool that it's not too expensive, but it is great having it around. Plus you will know that your cooked meat is safe to eat.
  • The internal temperature should be inserted into the thickest part without touching bone.165° Fahrenheit is the safe internal temperature for both the white meat and dark meat.
  • Just in case if you were wondering: According to the USDA, a chicken breast is considered done when an internal temperature of 165°F, and the leg and thighs 180°F. Otherwise, potentially dangerous bacteria that are known to sicken more than 75 million people and kill about 5,000 people each year can be found in the meat.

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