Spicy Bacon

Pro tips

• Secure bacon ends with toothpicks to prevent unraveling during baking.
• For crispier bacon, use center-cut or thick-cut bacon rather than thin slices.
• Toss smokies with brown sugar and BBQ seasoning before wrapping for even coating.
• Drizzle hot honey in the last 2 minutes of baking to prevent burning and preserve heat.

Substitutions

• Little smokies → cocktail sausages or mini hot dogs (same cooking time)
• Hot honey → sriracha, gochujang glaze, or spicy mustard (brush on after baking)
• Brown sugar → maple syrup or honey (use 1/4 cup, toss before wrapping)
• Red pepper flakes → cayenne powder or jalapeño slices (adjust to taste)

Storage & make-ahead

Store cooled smokies in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven for 5 minutes until warmed through.

How do you wrap little smokies in bacon?

Cut bacon strips in half, wrap each piece around a smokie, and secure with a toothpick if needed. Arrange seam-side down on a baking sheet.

Can you make these ahead of time?

Yes. Wrap and season the smokies up to 24 hours ahead, refrigerate, then bake when ready. Reheat at 350°F for 5 minutes before serving.

What temperature should bacon-wrapped smokies be cooked to?

Bake at 400°F for 20–25 minutes until bacon is crispy and smokies are heated through. Bacon should be browned, not limp.

Can you substitute the hot honey?

Yes. Use sriracha mayo, spicy mustard, or a drizzle of cayenne-infused honey. Adjust heat level to taste.

How spicy are these?

Heat depends on red pepper flakes amount and hot honey brand. Start with 1 tsp flakes, taste, and increase if you prefer more kick.