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    Bacon Wrapped Smokies

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    If you are looking for an appetizer that is an absolute guaranteed crowd-pleaser, look no further. While classic pigs in a blanket might be a party staple, these Bacon Wrapped Smokies elevate the experience to a whole new level! Instead of crescent rolls, these cocktail wieners are wrapped in crispy, savory bacon.

    That smoky, salty crunch is perfectly balanced by the caramelized sweetness of brown sugar and finished with a subtle kick of chili powder. The best part? This irresistible finger food requires only four simple ingredients and takes just 10 quick minutes to prep, leaving you more time to enjoy your own gathering!

    Why You’ll Love This Recipe

    • Minimal Ingredients: You only need 4 simple, easy-to-find ingredients to pull this off.
    • Quick Prep: It takes just 10 minutes to wrap and season the smokies before the oven does the rest of the work.
    • Sweet & Savory Balance: The combination of salty bacon and sweet, caramelized brown sugar is completely addictive.

    Also Read : Filipino Pochero

    Bacon Wrapped Smokies
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    Bacon Wrapped Smokies

    Recipe by RecipesVilla
    Course: AppetizersCuisine: AmericanDifficulty: Easy
    Servings
    +
    –

    5

    servings
    Prep time

    10

    minutes
    Cooking time

    40

    minutes
    Calories

    92

    kcal

    Ingredients

    • 1 lb bacon: Not thick cut! You will need about 15-16 slices of thin-cut bacon.

    • 1 lb cocktail wieners or little smokies: This will yield about 40 pieces.

    • 1/2 cup brown sugar: This caramelizes on the outside of the bacon for a delicious sticky glaze.

    • 1/2 teaspoon chili powder (optional): Highly recommended for a little kick of heat to balance the sweetness.

    Directions

    • Prep the Oven and Pan: Preheat the oven to 350°F (175°C). Line a 10×15″ sheet pan with foil or parchment paper.
    • Cut the Bacon: Remove the bacon from its packaging and cut it into thirds. You want each piece to be 3-4 inches long so it wraps a little more than once around the smokie (the bacon will shrink as it cooks).
    • Wrap the Smokies: Wrap one piece of bacon around every smokie, secure it firmly with a toothpick, and place it on the lined pan. Repeat until all smokies are used. (Tip: If you have extra bacon, throw it in the freezer for later!)
    • Season: Combine the brown sugar and chili powder in a small bowl. Sprinkle the mixture evenly over the wrapped smokies in the pan.
    • Bake: Bake for 35-45 minutes, or until the bacon is fully crispy.
    • Cool: Remove from the oven and let them cool for at least 10 minutes before serving. The sugar glaze will thicken as it cools.

    Notes

    • Bacon Choice: Always use thin-cut bacon. Thick-cut bacon takes much longer to render its fat and won’t crisp up easily wrapped around the sausage.
    • Preheat the Oven: We want the oven to be nice and hot when we put the smokies in so the bacon can start crisping right away to avoid soggy bottoms.
    • Line the Pan: Don’t skip lining the baking sheet! The caramelized brown sugar gets very sticky, and foil or parchment paper will save you from a major scrubbing session later.
    • Secure Well: We don’t want the bacon unraveling as the smokies bake, so be sure to spear the toothpick straight through the center.

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