Bacon Wrapped Smokies
OMG, these bacon wrapped smokies! Seriously, if you’re hosting a party or you need a good game day appetizer, this is the recipe that you absolutely NEED to have on your menu! I devoured way too many of these when I was testing this recipe, and I already can’t wait to make them again.
So, each little smoky gets wrapped in bacon, secured with a toothpick, and coated in a sweet-spicy brown sugar mixture that melts and caramelizes as they bake. The bacon turns crisp, the sugar forms a glossy, sticky coating, and the sausage inside stays juicy and savory. It’s the perfect mix of salty, sweet, smoky, and just a tiny bit spicy.
Oh, and these can be oven baked, or air fried. If you prefer to air fry, just refer to the recipe notes for guidance!
Ingredients
Please note that as always, you’ll find your printable recipe card at the bottom of this post!
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Sliced bacon, cut into thirds — the perfect size for wrapping and crisping up around each smoky
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Little smokies — the bite-sized sausages that make this appetizer so addictive
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Brown sugar — melts into a sweet, caramelized coating as the bacon cooks
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Cayenne pepper — adds a subtle heat to balance the sweetness
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Paprika — brings a touch of warm, smoky flavor
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Black pepper — rounds everything out with a mild kick
How To Make Bacon Wrapped Smokies
- Preheat the oven to 350°F. Line a large rimmed baking tray with foil and lightly coat it with cooking spray.
- In a small bowl, stir together the brown sugar, cayenne pepper, paprika, and black pepper. Set the mixture aside.
- Take a piece of bacon and wrap it around one of the smokies. Secure it with a toothpick, then place it on the prepared tray. Repeat with the remaining sausages and bacon.
- Sprinkle half of the brown sugar mixture over the bacon-wrapped smokies.
- Bake for 15 minutes. Flip each smoky over, sprinkle with the remaining brown sugar mixture, and bake for another 15 minutes, or until the bacon is crispy.
Recipe Notes
I used regular thin-sliced bacon, and it crisps up beautifully. If you’re using thick-cut bacon, you may need to adjust the cooking time since it doesn’t get as crisp in the oven. You can also give thick bacon a quick head start by lightly cooking it first (keep it pliable so it still wraps easily).
Want even more flavor? Brush a little BBQ sauce over the smokies after baking, then pop them under the broiler on high for a minute or two. It adds a sticky, smoky finish.
Making these in the air fryer is super easy:
– Preheat to 375°F and lightly grease the basket.
– Air fry for 6–7 minutes, flip, then air fry another 6–7 minutes until the sugar is caramelized and the bacon is crispy.
They cook faster this way, so keep an eye on them!
Serving Ideas
These bacon-wrapped smokies are the ultimate party bite. Perfect for game days, holiday gatherings, potlucks, or anytime you’re hosting a crowd!
Serve them straight from the oven on a platter with toothpicks for easy grabbing
Add a small bowl of BBQ sauce, ranch, or honey mustard for dipping
Pair with other game-day favorites like sliders, queso, buffalo chicken dip, or veggie trays
Keep them warm in a slow cooker on the “Warm” setting for long parties
Add them to a snack board with pretzels, cheese cubes, and fresh veggies for a fun, casual spread.
They disappear fast, so you might want to double the batch!
Troubleshooting
Bacon isn’t getting crispy:
This usually happens when the bacon is thick-cut or the smokies are crowded on the pan. Give them more space, increase the bake time by a few minutes, or place the tray under the broiler briefly to finish crisping.
Sugar looks like it’s burning:
Your oven may run hot, or the tray may be too close to the heating element. Move the pan to a lower rack and reduce the temperature by 10–15 degrees next time. A darker sheet pan can also caramelize the sugar faster.
Smokies are sticking to the foil:
Make sure the foil is well-greased before adding the wrapped smokies. As the sugar melts, it gets sticky. Using nonstick foil or a parchment lining helps prevent sticking too.
Bacon unravels during baking:
Make sure the toothpick goes fully through the bacon and smoky. If using thick-cut bacon, partially cook it first so it wraps tightly without shrinking.
Too spicy or not spicy enough:
Adjust the cayenne to suit your taste! A little goes a long way, so you can halve it for mild smokies or double it for a spicy kick.
Bacon Wrapped Smokies
Ingredients
- 1 lb sliced bacon cut into thirds
- 1 lb little smokies
- ¾ cup brown sugar
- ¼ teaspoon cayenne pepper
- ¼ teaspoon paprika
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 350°F. Line a large rimmed baking tray with foil and lightly coat it with cooking spray.
- In a small bowl, stir together the brown sugar, cayenne pepper, paprika, and black pepper. Set the mixture aside.
- Take a piece of bacon and wrap it around one of the smokies. Secure it with a toothpick, then place it on the prepared tray. Repeat with the remaining sausages and bacon.
- Sprinkle half of the brown sugar mixture over the bacon-wrapped smokies.
- Bake for 15 minutes. Flip each smoky over, sprinkle with the remaining brown sugar mixture, and bake for another 15 minutes, or until the bacon is crispy.
These are going to fly straight off the table at the your next gathering! If you try them, please do leave a comment and a star rating below. It helps other readers, and it also helps me to create more recipes you’ll love. You can also tag me in your pics on Instagram @slimmingviolet!
