Bacon Wrapped Smokies are a crowd-pleasing appetizer for game day, holiday gatherings, cocktail parties, potlucks, or a quick after-school snack. With just a few simple ingredients and about 30 minutes from start to finish, they’re easy to prepare, transport, and serve.
Bacon Wrapped Smokies
These little bites combine smoky, salty bacon with savory smokies and a sweet, slightly spicy brown sugar glaze. The glaze caramelizes in the oven, creating a glossy, crisp coating that pairs perfectly with the bacon. This version yields about 30 pieces, making it ideal for sharing; double the recipe for larger crowds or make ahead to reheat for a second event.
What kind of bacon should I use?
Use your preferred bacon, but avoid very thick-cut slices since they take longer to cook and may not crisp evenly in the time this recipe requires. Thin to regular slices work best; smoked or flavored bacon can add an extra layer of taste if you like.
How To Make Bacon Wrapped Smokies
- Preheat. Heat the oven to 375°F. Line a large baking sheet (or two smaller ones) with parchment paper and set aside.
- Make the glaze. In a medium saucepan over medium heat, combine brown sugar, maple syrup, paprika, salt, cayenne, garlic powder, and 1/2 cup water. Stir to combine.
- Simmer. Bring to a gentle simmer, then reduce the heat to low and simmer for 5 minutes, stirring frequently so the sugar doesn’t burn. Remove from heat and set aside.
- Prep the smokies. Wrap each little smokie with a piece of bacon, tuck both ends under on the same side, and secure with a toothpick.
- Glaze. Using the toothpick, quickly dip each wrapped smokie into the warm brown sugar glaze and allow excess to drip back into the pan. If the glaze begins to thicken while you’re working, warm it over low heat until it loosens again.
- Bake. Place the glazed smokies on the prepared baking sheet and bake 12–14 minutes, watching closely. The sugar in the glaze can cause the bacon to caramelize and crisp more quickly than usual.
- Remove and plate. As soon as they come out of the oven, transfer the smokies to a clean sheet of parchment paper or a serving platter. The glaze will harden as it cools, so removing them promptly prevents sticking to the baking sheet.
- Cool and serve. Let them cool about 10 minutes so the glaze sets and the bacon crisps. Serve warm.
Storing Bacon Wrapped Smokies
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on a baking sheet in a 350°F oven until warmed through and crisped again. They reheat well for a second gathering or to enjoy as a snack later in the week.
Ingredients Notes for Bacon Wrapped Smokies
- Glaze: If the glaze begins to harden while dipping, rewarm it gently over low heat and stir until it becomes pourable again.
- Seasoning: Swap smoked paprika for regular paprika if you want a deeper smoky flavor.
- Little smokies: Beef, turkey, or pork lil’ smokies all work; choose your favorite.
- Bacon: Slice bacon strips to an appropriate length so they wrap without excessive overlap; this helps them cook and crisp evenly.
Bacon Wrapped Smokies
Ingredients
- 1/2 Cup Brown Sugar packed
- 1/4 C Maple Syrup
- 1/2 teaspoon Paprika
- 1/2 teaspoon Salt
- 1/2 teaspoon Cayenne Pepper Powder
- 1/2 teaspoon Garlic Powder
- 1 14-oz Package Little Smokies
- 8-10 Slices Bacon each sliced in half lengthwise and again the other way
Instructions
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Preheat the oven to 375°F and line a large baking sheet with parchment paper.
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In a medium saucepan, combine brown sugar, maple syrup, paprika, salt, cayenne, garlic powder, and 1/2 cup water over medium heat.
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Bring to a simmer while stirring, then reduce heat to low and simmer 5 minutes, stirring so the sugar does not burn. Remove from heat and set aside.
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Wrap each little smokie with a piece of bacon, tucking the ends under on the same side, and secure with a toothpick.
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Quickly dip each wrapped smokie into the brown sugar glaze, draining excess back into the pan. If the glaze hardens, warm it over low heat until it loosens.
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Place on the prepared baking sheet and bake 12–14 minutes or until bacon is crispy, keeping an eye on them since ovens vary.
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Remove from the oven and immediately transfer the smokies to a clean sheet of parchment or serving platter to prevent sticking as the glaze cools and hardens.
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Allow to cool about 10 minutes so the glaze sets, then serve warm.