Ingredients
- 1 lb little smokies (40–50 links), patted dry
- 16 slices thin-cut bacon, cut into thirds (makes ~48 wraps)
- 1 cup light brown sugar, packed
- ½ tsp smoked paprika (optional)
- ¼ tsp cayenne pepper (optional, to taste)
- ½ tsp garlic powder (optional)
- toothpicks
- Optional glaze: 2 Tbsp maple syrup or 1 Tbsp bourbon
Equipment
- baking sheet
- wire rack
- mixing bowl
- toothpicks
- tongs
Method
- Heat oven to 375°F (190°C). Line a sheet pan with foil and set a wire rack on top; spray lightly with oil.
- In a shallow dish, combine brown sugar, smoked paprika, cayenne, and garlic powder.
- Wrap each little smokie with one piece of bacon and secure with a toothpick.
- Dredge each bacon-wrapped smokie in the sugar mixture and arrange seam-side down on the rack.
- Bake 25–30 minutes until bacon is deep golden and caramelized. Optional: brush with maple or bourbon glaze in the last 5 minutes.
- Broil 1–2 minutes for extra crisp. Rest 5 minutes before serving warm.
Nutrition
Calories: 230kcalCarbohydrates: 18gProtein: 7gFat: 14gSaturated Fat: 5gCholesterol: 30mgSodium: 540mgPotassium: 110mgSugar: 16gVitamin A: 80IUCalcium: 20mgIron: 0.4mg
Notes
Air Fryer: 380°F (193°C) 10–12 minutes in batches, turning once. Keep Warm: Transfer to a slow cooker on LOW, venting lid slightly. Make-Ahead: Assemble up to 24 hours ahead and sugar-coat just before baking. Internal links: serve alongside black-eyed pea salad, Southern black-eyed peas, or cookies-and-cream fudge.
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