Bacon Wrapped Smokies are the best appetizer for any special occasion, game day, or just as an after-school snack. Made with a few simple ingredients and ready to serve in just half an hour.
Bacon Wrapped Smokies
Game day celebrations, Superbowl Sunday, holiday get togethers, cocktail parties, or work potlucks, these bacon wrapped smokies are definitely a crowd favorite. Easy to eat and easy to transport, this appetizer is a winner! The homemade brown sugar glaze is sweet, smokey, and a touch spicy. It pairs so well with the salty bacon and savory little smokies. This recipe serves around 30, so you’ll have plenty to share with coworkers, family, and friends. Make a double batch for larger groups or make ahead for a party later in the week.
Here are some more amazing appetizers to bring to your next party: Easy Cheesy Green Chile Dip and savory Sausage Balls!
What kind of bacon should I use?
You can use any kind of bacon you like! I would suggest avoiding the super thick cut variety since that can take longer to cook, especially in the oven. Thinner slices are better but feel free to use any flavor or brand you prefer.
How To Make Bacon Wrapped Smokies
- Preheat. Set the oven at 375°F. Line a large baking sheet (or a couple smaller ones) with parchment paper and set aside.
- Make the glaze. Heat a medium saucepan over medium heat. Add the brown sugar, maple syrup, paprika, salt, cayenne, garlic powder, and ½ cup of water and stir to combine.
- Simmer. Bring the mixture to a simmer and turn the heat down low to continue simmering for 5 minutes. Be sure to stir the entire time so the sugar doesn’t burn. Turn off the burner and set aside.
- Prep the smokies. Wrap each little smokie in a piece of bacon and tuck both ends under on the same side. Use a toothpick to hold them together, then quickly dip them into the brown sugar glaze. Allow the excess glaze to drip off back into the saucepan.
- Bake. Arrange the smokies on the baking sheet and bake for 12-14 minutes. Keep an eye as it cooks as the brown sugar can make the bacon crisp up faster than normal.
- Remove and plate. Once out of the oven, immediately remove the smokies from the baking sheet and place on clean parchment paper or a serving platter. The excess glaze will harden very quickly and if you don’t remove them in the first few minutes the smokies will be stuck to the paper.
- Cool and serve. Let the smokies cool for about 10 minutes or so to allow the glaze to set and give them a nice crisp. Serve and enjoy!
Storing Bacon Wrapped Smokies
Bacon wrapped smokies can be stored in the fridge for up to 5 days. Just reheat them in the oven at 350 degrees until warm and crispy again! These are great if you’ve got two events back to back. Make a big batch and serve the leftovers at party # 2!
Ingredients Notes for Bacon Wrapped Smokies
- Glaze – If the glaze starts to harden and set while you are still dipping the smokies, turn the heat back on low and allow it to soften and melt again before continuing.
- Seasoning – If you want a slightly smoky taste, use smoked paprika instead of the classic variety.
- Little smokies – You can use the beef, turkey, or regular kind. And any brand will work for this recipe.
- Bacon – I suggest cutting your strips of bacon to just fit when wrapping the smokies. If they overlap too much the bacon won’t cook and crisp up in time.Â
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
- Preheat the oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper and set aside.
- Stir the brown sugar, maple syrup, paprika, salt, cayenne powder, garlic powder, and ½ cup of water together in a medium saucepan over medium heat.
- Stirring the entire time, bring the mixture to a simmer then turn the heat down low and continue simmering for another 5 minutes.
- Turn the heat off and set it aside.
- Wrap each of the li’l smokies in a piece if bacon so that the ends are tucked under on the same side.
- Using a toothpick, quickly dip the li’l smokies in the brown sugar glaze and drain off as much excess as possible. If the glaze starts to harden in the process, simply bring it to a simmer on low heat and stir until it’s runny again.
- Place the dipped smokies on the prepared baking sheet and bake for 12-14 minutes or until the bacon is crispy. (Keep a close eye on these as the brown sugar can make the bacon crisp up faster in different ovens.)
- Remove them from the oven and transfer the smokies to a clean sheet of parchment paper or serving plate. (The brown sugar drippings on the pan will start to harden as soon as it cools so you want to do this within the first five minutes after removing them from the oven.)
- Let them cool for 10 minutes to get a nice crust then serve.
