If you’re looking for the bacon-wrapped smokies recipe to keep in your back pocket forever, this is it. Thanks to an easy specific cooking method, the bacon crisps up just right (no soggy bottoms here), the glaze caramelizes without burning, and they hold their shape great. They’re easy to prep ahead, impossible to mess up, and guaranteed to disappear fast.
I’ve brought these to everything from game nights to holidays with tables full of fancy appetizers and they’re always the first to disappear. I’ve played around with different baking methods, glazes, and bacon types, and this version is the one I come back to when I want something reliable and low-stress.
Thanks to the use of the wire rack, the bacon crisps just right, the glaze sticks without burning, and they hold their shape. This recipe avoids the soggy bottoms with chewy bacon. They’re the kind of thing people go back for seconds of and then ask if you’ve got more in the kitchen.
Why You’ll Love Bacon Wrapped Lil Smokies
They’re not just wrapped, they’re glazed.
The bacon gets coated in a rich brown sugar glaze (with a hint of maple if you want) that caramelizes in the oven, turning sticky, sweet, and crispy all at once. No bland bacon or dry sausages here.
No soggy bottoms. The bacon crisps up perfectly.
You bake them on a rack, so the bacon cooks evenly and gets golden all around, not rubbery underneath.
They’re easy to make-ahead without any sacrifice.
You can prep the entire tray the night before. Just wait to add the glaze until right before baking. If you’re prepping these ahead of time, just be sure to follow safe bacon storage guidelines.
They feel like party food but are secretly low effort.
You get that “homemade appetizer” gold star without any chopping, sautéing, or complicated prep. You’re just wrapping, sprinkling, and baking.
They hold up even after cooling.
These don’t get weird or rubbery at room temp so you don’t have to stress about reheating or rushing them to the table.
Ingredients for Brown Sugar Bacon Wrapped Smokies
- Little smokies – These mini cocktail sausages are the perfect size for wrapping. You can use any variety. I usually grab beef, but pork, turkey, or even cheddar-filled are great!
- Bacon – Go with a thin-cut bacon so it crisps up properly in the oven. Thick-cut bacon takes too long to cook and can stay chewy while the sausages get overdone. I typically go for a center cut bacon here.
- Brown sugar – This is what gives the glaze its sweet, caramelized finish. It melts over the bacon as it bakes, creating that sticky-sweet crust everyone loves.
- Maple syrup – Adds depth and a richer sweetness to the glaze. Pure maple syrup works best here.
- Cayenne pepper (optional, but highly recommended) – Just a pinch gives the glaze a subtle kick and balances the sweetness. You can leave it out or swap it for smoked paprika if you prefer something milder. However, don’t be afraid to use it! It’s not spicy in a way that’s too much. It’s just a hint that helps balance it out.
How to Make Bacon Wrapped Little Smokies with Brown Sugar
- Preheat your oven to 375°F and line a baking sheet with parchment paper or foil for easy cleanup. Place a wire rack on top.
- Cut the bacon slices into thirds. Wrap each little smoky with a piece of bacon and secure with a toothpick. Arrange the wrapped smokies on the prepared wire rack.
- In a small bowl, mix the brown sugar, maple syrup, and cayenne pepper until well combined.
- Sprinkle the brown sugar mixture generously over the bacon-wrapped smokies.
- Bake in the preheated oven for 25-30 minutes or until the bacon is crispy and caramelized.
- Remove from the oven, let cool slightly, and transfer to a serving platter.
Tips & Tricks
Use Thin, Center Cut Bacon – Thinner bacon crisps up better and wraps more easily around the smokies. Thick cut style bacon tends to take too long to cook and ends up giving more of a chewy texture at the end, while the sausages end up overcooked.
Don’t Skip Lining Your Pan for Easy Cleanup – Use foil or parchment paper under the wire rack. The glaze gets really sticky as it bakes, and this helps keep you from haing to really scrub the baking sheet later.
Don’t Skip The Wire Rack – Baking them on a rack lets the heat circulate. That way the bacon gets crispy all around instead of being soggy on the bottom.
Watch the Last 5 Minutes Closely – Sugar burns fast, especially near the end of the bake time. Keep an eye on them during the last few minutes to make sure the glaze caramelizes without burning.
How to Store Brown Sugar Bacon Wrapped Little Smokies
Once cooled, transfer leftovers to an airtight container.
- Refrigerator: Store in the fridge for up to 4 days.
- Freezer: You can freeze them before baking. Just wrap the smokies in bacon, place on a baking sheet, freeze until solid, then transfer to a freezer bag. Freeze for up to 2 months. When ready to bake, thaw overnight in the fridge, then glaze and bake as directed.
How to Reheat Brown Sugar Bacon Wrapped Lil Smokies
To bring back that crispy, caramelized texture:
- Oven (Best Method): Reheat at 350°F for 8–10 minutes on a baking sheet until warmed through and the bacon re-crisps.
- Air Fryer: 350°F for 5–6 minutes works great for a small batch.
- Microwave: It works in a pinch, but the bacon will be soft instead of crisp. Reheat in 15–20 second bursts.
Variations to Bacon Wrapped Brown Sugar Smokies
Add Cheese
Tuck a small cube of cheddar or pepper jack inside each smoky before wrapping it in bacon for a cheesy surprise in the middle.
Add a Kick
Mix a pinch of chipotle powder or crushed red pepper flakes into the brown sugar glaze, or brush them lightly with your favorite hot sauce before baking for a spicy-sweet combo.
Swap the Bacon
Turkey bacon works if you’re looking for a lighter option. It won’t crisp up quite the same but still gives that smoky flavor. Prosciutto adds a slightly more elegant touch for holiday platters.
Switch Up the Sweetener
Try honey in place of the maple syrup for a richer glaze. For a smoky edge, use smoked maple syrup if you have it.
Use a Different Sausage
You can use beef, turkey, or cheddar-filled little smokies. Small chicken apple sausages also work great if you want a slightly sweeter flavor combo.
Go Savory Instead
Skip the brown sugar and glaze, and instead sprinkle with black pepper, garlic powder, or a BBQ seasoning rub for a more savory version.
BBQ Bacon-Wrapped Smokies
Brush with BBQ sauce in the last 5–10 minutes of baking instead of using a sugar glaze for a sticky, smoky finish.
FAQs
Yes! You can wrap the smokies in bacon and refrigerate them (covered) for up to 24 hours before baking. Just wait to add the brown sugar glaze until right before they go into the oven.
Technically, no, but it helps. A wire rack allows the bacon to crisp up evenly, including on the bottom. If you don’t have one, you can bake them directly on the lined sheet pan. Just be aware the bottoms will be a softer texture and the bacon may be chewy.
You can! Just keep in mind it doesn’t render as much fat, so the texture won’t be quite as crisp. A quick broil at the end can help with that.
Toothpicks are your friend here. Make sure you insert them through the loose end of the bacon and into the sausage.
More Easy Party Appetizers
- Cheeseburger Sliders
- Buffalo Chicken Sliders
- Pigs in a Blanket
- Baked Chicken Wings
- Air Fryer Bacon Wrapped Asparagus
Brown Sugar Bacon Wrapped Smokies
Equipment
- 36 toothpicks
Ingredients
- 1 pound little smokies sausages or cocktail sausages
- 1 pound center cut thin bacon cut into thirds
- 1 cup brown sugar
- 2 tablespoons maple syrup
- ½ teaspoon cayenne pepper optional
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper or foil for easy cleanup. Place a wire rack on top for even cooking.
- Cut the bacon slices into thirds. Wrap each little smoky with a piece of bacon and secure with a toothpick. Arrange the wrapped smokies on the prepared wire rack.1 pound little smokies sausages, 1 pound center cut thin bacon
- In a small bowl, mix the brown sugar, maple syrup, and cayenne pepper until well combined.1 cup brown sugar, 2 tablespoons maple syrup, ½ teaspoon cayenne pepper
- Sprinkle the brown sugar mixture generously over the bacon-wrapped smokies. For a more intense glaze, brush them with the mixture.
- Bake in the preheated oven for 25-30 minutes or until the bacon is crispy and caramelized.
- Remove from the oven, let cool slightly, and transfer to a serving platter.
Video
Notes
- Use thin, center-cut bacon so it crisps up properly. Thick-cut bacon takes longer to cook and can stay chewy.
- For best results, bake the smokies on a wire rack set over a foil-lined baking sheet. This helps the bacon crisp evenly and keeps the glaze from pooling.
- Want to prep ahead? Assemble the smokies up to 24 hours in advance and refrigerate. Add the brown sugar glaze just before baking.
- Leftovers can be stored in the fridge for up to 4 days. Reheat in the oven at 350°F for 8 to 10 minutes to bring back the crisp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
