Bacon-Wrapped Smokies: What You’ll NeedYou’ll need just three edible ingredients (plus some toothpicks) to make this bacon-wrapped smokies recipe:· Bacon: This bacon-wrapped smokies recipe starts with a pound of bacon strips, cut into thirds.
· Cocktail wieners: You’ll need a package of beef cocktail wieners, which can be found in the refrigerator section of your grocery store.
· Toothpicks: A toothpick secures the bacon to the weiners so the smokies stay together during the baking process.
· Brown sugar: Brown sugar lends warmth and welcome sweetness.
How to Make Bacon-Wrapped SmokiesYou’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make these crowd-pleasing bacon-wrapped smokies:Wrap each wiener in bacon, secure with a toothpick, and sprinkle with brown sugar. Bake until the bacon is crisp and the sugar is bubbling.Tip: Keep some of the bacon refrigerated as you wrap the wieners. It’s much easier to wrap them with cold bacon!
How to Serve Bacon-Wrapped SmokiesPair these sweet smokies with a savory dipping sauce for the perfect balance of flavor. Try this Copycat Dipping Sauce or make Homemade Ranch to keep things classic.For more delicious inspiration for your pre-dinner menu, explore our mouthwatering collection of 35 Party Appetizer Recipes Your Guests Will Love.
Can You Make Bacon-Wrapped Smokies Ahead of Time?Yes, you can make bacon-wrapped smokies a day or two in advance. Follow the storage directions below and reheat them in the oven until heated through.
How to Store Bacon-Wrapped SmokiesAllow the bacon-wrapped smokies to cool completely, then transfer them to an airtight container. Store in the refrigerator for up to three days.
Can You Freeze Bacon-Wrapped Smokies?Yes! Bacon-wrapped smokies freeze well. Arrange them in a single layer on a baking sheet, cover, and freeze for a few hours or up to overnight. Transfer the now-frozen smokies to a zip-top bag or another freezer-safe container. Thaw in the refrigerator and reheat in the oven.
Allrecipes Community Tips and Praise“These really are like meat candy,” according to Auntie D in MN. “So easy to prepare, just make sure to watch them so they don’t burn. I always have to make a double batch because they get eaten fast!”“These were great,” raves Kelsey. “That’s really all I have to say about it! I did take others’ advice to line your pan with foil before cooking and cleanup was a snap. Definitely try these!”“Seriously, they are majorly delicious,” says Shawna. “I roll the smokies in real maple syrup before rolling in brown sugar, but they’re also excellent without it. My family and friends devoured the last batch so fast that I only got one.”Editorial contributions by Corey Williams
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