bacon | The Humble Kitchen

At least up here in Canada, maple bacon chicken wings have been all the rage. From quaint pubs to bustling restaurants, everyone whos anyone has been scrambling to jump on the maple bacon bandwagon, adding their own unique spin on them to become the best of the best.

I ended up missing the maple bacon bandwagon and had to walk 40 clicks, but hey I’m here now and I’ve got something to say.

It’s time to put some freaking salt on those things!

It seems that so much emphasis is put on the sweetness of these wings that people completely forget about just how much the flavors of both sweet and salty (my personal favorite flavor combination), can change a dish. As the lovely chefs in beautiful Banff, Alberta say: “No dish is complete without a little salt.”

So without further ado, the best of the best maple chicken wing recipe is here. (You can thank me later)

For my fellow keto lovers, this recipe can easily become lower carb by swapping out regular all purpose flour for almond flour, with the only noticeable change being slightly crispier wings. Of course, let’s not kid ourselves here… this recipe will be higher in carbs than most keto recipes thanks to the maple syrup and the maple sugar in my Backwoods Bacon Sea Salt Blend (see? again with the sweet and salty!) but that’s exactly what makes them maple chicken wings!.

Personally, I’m a bit of an easy peasy, half-ass keto-er (as shown by my slightly squishy tummy and my neverending love for ice cream) so a few extra carbs don’t bother me any.

Perhaps my diet is a bit more ‘slow carb’ than ‘low carb’.

So if you’re anything like me, ditch the carbs of regular flour by using almond and then embrace the maple-y goodness of the carbs you do keep. If you’re a die-hard keto fan (kudos to you!), save this recipe for your future treat meal and go all out. You won’t regret it!

Now -this time for real, if you’re ready for the best of the best maple chicken wings turn up “Sugar Sugar” by The Archies and let’s get started!

That’s all there is to these incredible, impossible to beat pub style maple bacon chicken wings!

Enjoy!

Health & Happiness,

Savannah

Fact #1: Everything is better with bacon. Everything.

Fact #2: Even people who say they don’t like bacon -like bacon.

Fact #3: This recipe is the perfect for bacon lovers.

With cold hard facts on our side, you can be rest assured that this bacon wrapped salmon recipe is sure to be a hit with the whole family! (See fact #2). What’s even better? The lattice pattern on the salmon is equally stunning as this recipe is easy. Your friends and family will wonder how you pull it all off ! Don’t worry, we can keep it our little secret.

Turn up “Here I Go Again” by Whitesnake and let’s get cooking!

P.S. Really not a bacon lover? (Impossible, according to my hard cold facts…but I’ll let it slide.) Here’s another delicious salmon recipe to try, the Classic Lemon Salmon!

Serves: 4 Prep Time: 5 minutes Total Time: 25 minutes Preheat: 425 degrees

1 salmon fillet
3 uncooked slices of bacon
3 tablespoons of dijon mustard
2 tablespoons of raw honey or maple syrup
2 tablespoons of olive oil
Sel Gris, Himalayan Pink, or Backwoods Bacon Sea Salt to taste
Pepper to taste

Looking for a different taste? Try a pinch of Burnt Timber for a hint of smoke or Prairie Fire Sea Salt for just a touch of heat.

Preheat oven to 425 degrees Fahrenheit.

In a 9×13 glass baking dish, lay the salmon skin side down and rub the desired amount of salt and pepper into the flesh. Set aside.

If using honey: In a small dish, melt the raw honey in the microwave for 10 seconds at a time until soft.

In a jar, tupperware container (or anything else with a lid) combine the olive oil, dijon mustard, and melted raw honey or maple syrup. Shake until well mixed then pour evenly over the salmon.

Cut bacon strips in half.

If you’re going for presentation: Arrange bacon slices in a lattice formation over the salmon.

If you don’t give a damn: Toss the bacon over the salmon and call it a day, it’ll still taste the same -with slightly less work! Score!

Put the dish into the oven for 15 minutes. After 15 minutes, switch the oven to broil and tan the top of the salmon for 5-10 minutes or until the bacon begins to look crispy. At the broiling stage, monitor the salmon and check for done-ness a couple minutes before the timer goes off. A done salmon will be opaque and break easily into flakes when you nudge it with a fork.

Remove from heat when done, and enjoy!

P.S. Between you and me, this salmon recipe wrapped in tinfoil makes the perfect addition to a campfire main dish. Prepare at home by throwing salmon and all ingredients (minus the bacon strips) together into a ziplock bag and place it in your cooler until you’re ready to use. Bacon wrap the salmon, then toss that fish in tinfoil and tuck it into the coals or above a campfire grill away from direct heat for roughly 20 minutes. Ta-da! A magnifique camping recipe that will amaze your friends and family.

You’re done! That’s all there is to this delectable, melt in your mouth main dish (that you didn’t have to slave over). Can it get any better?

Health & Happiness,

Savannah