Bacon Wrapped Smokies (Easy 3-Ingredient Appetizer!)

Get ready to meet your new favorite party appetizer! These irresistible bacon wrapped smokies (also called “little smokies” or “pigs in a blanket”) are the ultimate crowd-pleaser that combines crispy bacon, juicy cocktail sausages, and sweet brown sugar into bite-sized perfection. This easy bacon wrapped little smokies recipe requires just 3 simple ingredients and minimal prep time, yet delivers maximum flavor that’ll have your guests coming back for more.

These sweet and savory bites are perfect for every occasion: game day parties, holiday gatherings, potlucks, tailgates, cocktail parties, or any time you need a foolproof appetizer that disappears within minutes. The combination of salty bacon, smoky sausages, and caramelized brown sugar creates an addictive sweet-savory flavor profile that appeals to absolutely everyone—from kids to adults.

Whether you’re an experienced cook or a kitchen novice, this bacon wrapped smokies recipe is virtually foolproof. With just three ingredients and about 10 minutes of prep work, you’ll have an appetizer that looks impressive, tastes amazing, and always gets rave reviews. They’re also incredibly versatile—serve them plain, add a spicy kick, or drizzle with your favorite dipping sauce. Once you try these brown sugar bacon wrapped smokies, they’ll become your go-to appetizer for every gathering!

History / Background

Bacon-wrapped appetizers have been a staple of American party food since the mid-20th century, but bacon wrapped smokies gained particular popularity in the 1980s and 1990s when entertaining at home became a national pastime. The recipe embodies the American love affair with bacon—which, let’s be honest, makes everything better!

The “little smokies” themselves—those cocktail-sized smoked sausages—were popularized by brands like Hillshire Farm and Oscar Mayer in the 1960s-70s as convenient party foods. Originally, they were simply served heated in BBQ sauce or sweet and sour sauce in slow cookers. But someone (food history doesn’t record exactly who) had the genius idea to wrap them in bacon, creating an instant classic.

The addition of brown sugar likely came from the Southern tradition of glazing ham with brown sugar and the general American love of sweet-savory combinations. This trio of ingredients—bacon, cocktail sausages, and brown sugar—created what many call “crack smokies” or “bacon candy” because of how addictively delicious they are.

These appetizers became fixtures at Super Bowl parties, holiday gatherings, church potlucks, and family reunions across America. The recipe spread through word-of-mouth, community cookbooks, and later through food blogs and Pinterest, where it became one of the most pinned and remade recipes. The appeal is universal: they’re incredibly easy, use inexpensive ingredients, can be made ahead, and taste absolutely phenomenal.

What makes bacon wrapped smokies special is their perfect balance of flavors and textures. The bacon gets crispy and caramelized from the brown sugar, the smokies stay juicy inside their bacon blanket, and every bite delivers that irresistible sweet-salty-smoky combination. They represent American party food at its finest—unpretentious, delicious, and always a hit!

Why You’ll Love This Recipe

These bacon wrapped little smokies are dangerously addictive! Every bite delivers crispy bacon, juicy smoky sausage, and that sweet caramelized brown sugar glaze that makes them absolutely irresistible. They’re the definition of a crowd-pleaser—I’ve never seen a platter of these last more than 10 minutes at any party!

Here’s why this easy bacon wrapped smokies recipe will become your most-requested appetizer:

• Only 3 Ingredients – Bacon, little smokies, and brown sugar—that’s it!
• Ridiculously Easy – No cooking skills required, perfect for beginners
• Quick Prep – Just 10 minutes of hands-on time
• Make-Ahead Friendly – Assemble hours or even a day ahead
• Always a Hit – Universally loved by kids and adults alike
• Budget-Friendly – Inexpensive ingredients that feed a crowd
• Versatile – Works for any occasion from casual to semi-formal
• Finger Food – No plates or utensils needed, perfect for mingling
• Addictively Delicious – That sweet-salty-smoky combo is irresistible
• Impressive Looking – Looks like you spent hours, but didn’t!
• Customizable – Easy to add spice, different glazes, or seasonings
• Kid-Approved – Even picky eaters love these bacon-wrapped bites

Whether you’re making these brown sugar bacon wrapped smokies for a Super Bowl party, Christmas gathering, or weeknight dinner appetizer, they deliver every single time. The combination of crispy bacon, tender smokies, and caramelized brown sugar is pure perfection in every bite!

Ingredient Notes

Let’s break down the simple but magical ingredients in this recipe. Quality matters even with just three ingredients!

Bacon – The star wrapper! You’ll need 1 pound of regular-cut bacon (not thick-cut). Regular bacon is thinner and wraps more easily around the smokies while cooking to perfect crispiness. Cut each strip into thirds to wrap individual smokies. Quality bacon makes a difference—look for bacon with good meat-to-fat ratio. Substitution: Turkey bacon can work but won’t be as crispy or flavorful.

Little Smokies – These are cocktail-sized smoked sausages, usually found in the refrigerated meat section. You’ll need one 14-ounce package, which contains about 40 smokies. Brands like Hillshire Farm and Oscar Mayer are most common. The smokies are pre-cooked, so you’re just warming them and adding flavor. Substitution: Cocktail wieners or regular hot dogs cut into thirds work in a pinch.

Brown Sugar – Creates that irresistible sweet glaze and helps the bacon caramelize. You’ll need about 1 cup of packed light or dark brown sugar. Dark brown sugar has more molasses and creates deeper flavor, but light works great too. The sugar melts during baking and creates a beautiful caramelized coating. Don’t skip this—it’s what makes these special!

Optional Add-Ins:

• Red pepper flakes (for heat)
• Maple syrup (brush on before baking)
• Cayenne pepper (mixed with brown sugar)
• Everything bagel seasoning (sprinkle on top)
• Honey or BBQ sauce (for glazing)

Toothpicks – You’ll need about 40 toothpicks to secure the bacon. Use regular wooden toothpicks. Soak them in water for 10 minutes before using to prevent burning in the oven.

Equipment Needed

You need almost nothing to make these bacon wrapped smokies—just basic kitchen items!

• Baking Sheet – A large rimmed baking sheet (half-sheet pan) to hold all the smokies
• Wire Rack – Optional but recommended! Place on the baking sheet so bacon crisps evenly and grease drips away
• Sharp Knife or Kitchen Scissors – For cutting bacon strips into thirds
• Cutting Board – For prep work
• Toothpicks – About 40 regular wooden toothpicks to secure bacon
• Small Bowl – For the brown sugar
• Aluminum Foil or Parchment Paper – For lining baking sheet (makes cleanup easier)
• Tongs – For handling hot smokies after baking

Optional but Helpful:

• Baking dish with sides (if not using wire rack, to catch grease)
• Paper towels for blotting excess grease
• Serving platter

Print

Tips & Variations

Spicy Bacon Wrapped Smokies: Mix ½ teaspoon red pepper flakes or ¼ teaspoon cayenne pepper into the brown sugar before sprinkling for a sweet-heat combination that’s addictive.

Maple Glazed Version: Replace brown sugar with maple syrup brushed on before and after baking for rich maple flavor.

BBQ Bacon Smokies: Mix brown sugar with 2 tablespoons BBQ seasoning or brush with your favorite BBQ sauce during the last 5 minutes of baking.

Jalapeño Popper Style: Add a thin slice of jalapeño under the bacon wrap for spicy, smoky flavor.

Sweet Chili Glaze: Drizzle sweet chili sauce over finished smokies for Asian-inspired flair.

Everything Bagel Smokies: Sprinkle everything bagel seasoning over the brown sugar for an savory twist.

Honey Mustard: Mix honey with Dijon mustard and brush on before baking for tangy-sweet flavor.

Bourbon Brown Sugar: Add 1-2 tablespoons bourbon to brown sugar for adult gatherings (alcohol cooks off).

Teriyaki: Skip brown sugar and brush with teriyaki sauce, sprinkle with sesame seeds.

Pizza Style: Wrap with bacon, sprinkle with Italian seasoning and Parmesan instead of brown sugar.

Pro Chef Tips

Use a Wire Rack: Professional cooks know that elevating food on a wire rack allows air circulation on all sides, creating even crispiness. For bacon wrapped smokies, this means perfectly crispy bacon all around instead of soft, greasy bottoms. The rack also lets rendered fat drip away, resulting in less greasy final product. This one tool transforms the recipe from good to great!

Pat Bacon Dry: Before wrapping, pat your bacon strips with paper towels to remove excess moisture. Drier bacon crisps faster and better. Wet bacon steams rather than crisps, especially in the first part of baking. This simple 30-second step significantly improves the final texture.

Overlap Bacon Ends: When wrapping, make sure the bacon end tucks under and overlaps slightly with where you started. This prevents the bacon from unraveling during cooking. The toothpick helps, but proper wrapping technique is your first line of defense against unraveling bacon.

Strategic Sugar Placement: Don’t just dump sugar randomly. Specifically place a pinch of brown sugar on top of each bacon wrap, concentrating it where the bacon seam is. This helps “glue” the bacon together as the sugar melts and caramelizes, making the bacon less likely to unravel while creating the best caramelization.

Two-Temperature Baking: For ultimate crispiness, bake at 375°F for most of the time, then increase to 400°F for the last 5 minutes. This ensures the bacon gets extra crispy without burning the sugar. Watch carefully during the high-heat phase—it goes fast!

Rest Before Serving: Let the smokies rest for 3-5 minutes after baking. The caramelized sugar is molten lava-hot immediately out of the oven and will burn mouths. Resting also allows the bacon to crisp up even more as it cools slightly, and the glaze sets to perfect consistency.

Quality Bacon Matters: Not all bacon is created equal. Look for bacon with good meat-to-fat ratio and consistent thickness. Cheap, fatty bacon shrinks dramatically and won’t wrap well. Quality bacon maintains size better and crisps more evenly, making the final product significantly better.

Common Mistakes to Avoid

Using Thick-Cut Bacon: Thick-cut bacon is too thick to wrap properly around small smokies, takes much longer to crisp, and often stays chewy even when the sugar is caramelized. Always use regular-cut bacon that’s thin enough to wrap easily and cook through in the same time as the sugar caramelizes.

Skipping the Wire Rack: Without a wire rack, bacon sits in its own rendered grease and steams instead of crisping. If you don’t have a rack, you must flip the smokies halfway through baking or they’ll have a soggy bottom. The rack eliminates this problem and creates evenly crispy bacon all around.

Overcrowding the Pan: Packing smokies too tightly prevents proper heat circulation and creates steam, resulting in chewy bacon instead of crispy. Leave space between each wrapped smokie—they should not be touching. If they don’t all fit, use a second baking sheet or bake in batches.

Not Securing Bacon Well: If bacon isn’t wrapped tightly and secured properly with a toothpick through both bacon and smokie, it will unravel during baking. Make sure your toothpick goes through the bacon overlap and into the smokie to anchor everything. Loose wrapping creates a mess and uneven cooking.

Burning the Sugar: Brown sugar caramelizes at around 320°F, and the line between beautifully caramelized and burnt is thin. Watch carefully in the last 5-10 minutes of baking. If sugar is getting very dark but bacon isn’t crispy, lower oven temperature to 350°F and continue baking. Burnt sugar tastes bitter and ruins the whole batch.

Serving Immediately from Oven: The caramelized sugar coating is molten hot straight from the oven and will cause painful burns if eaten immediately. Always let rest for at least 3-5 minutes before serving. This isn’t just for safety—the texture is also better after brief cooling as everything sets up properly.

Storage & Meal Prep

Refrigerator Storage: Store leftover bacon wrapped smokies in an airtight container in the refrigerator for up to 3-4 days. They’re delicious cold as a snack, but reheating brings back the best texture and flavor.

Reheating Instructions: Best method: Reheat in a 350°F oven for 8-10 minutes until bacon is crispy again and smokies are heated through. This restores the crispy texture. Microwave method: Heat for 30-45 seconds until warm, but the bacon won’t be as crispy. Air fryer: Reheat at 350°F for 3-5 minutes for super crispy bacon.

Meal Prep for Parties: These are perfect for party prep! Make them a day ahead, store in the fridge, and reheat before guests arrive. They taste freshly made and save you stress on party day.

Portion Control: Package in smaller containers with 4-6 pieces each for grab-and-go snacks throughout the week. They make great protein-packed snacks between meals.

Quality After Storage: While best fresh, leftover bacon wrapped smokies are still tasty cold or reheated. The bacon may lose some crispiness, but the flavor remains excellent.

Make-Ahead & Freezer Notes

Assemble Ahead: You can completely assemble these bacon wrapped smokies up to 24 hours before baking. Wrap each smokie in bacon, secure with toothpick, arrange on baking sheet, and sprinkle with brown sugar. Cover tightly with plastic wrap and refrigerate. When ready to bake, let sit at room temperature for 15 minutes, then bake as directed (may need an extra 5 minutes since starting cold).

Freezing Assembled (Unbaked): Assemble completely, arrange on a parchment-lined baking sheet, and freeze uncovered for 2-3 hours until solid. Transfer frozen smokies to a freezer bag and freeze for up to 2 months. To bake from frozen: Arrange on baking sheet, sprinkle with brown sugar, and bake at 375°F for 35-40 minutes until bacon is crispy and smokies are heated through.

Freezing Baked: While not ideal (bacon loses some crispiness), you can freeze fully cooked bacon wrapped smokies. Cool completely, freeze in a single layer until solid, then transfer to freezer bags for up to 1 month. Reheat from frozen at 350°F for 15-20 minutes.

Best Practice: For best texture and flavor, the assemble-ahead method (refrigerating unbaked) is superior to freezing. Plan to assemble the day before and bake fresh when needed.

Party Prep Timeline: For stress-free entertaining: Assemble 1 day ahead and refrigerate. One hour before guests arrive, let come to room temperature. 45 minutes before serving time, pop in the oven. They’ll be hot and ready right when people arrive, and your house will smell amazing!

Thawing: Always thaw frozen assembled smokies in the refrigerator overnight rather than at room temperature for food safety. Or bake directly from frozen with adjusted time.

Serving Suggestions

Game Day Spread: Serve alongside buffalo wings, mozzarella sticks, loaded nachos, spinach artichoke dip, and potato skins for the ultimate game day appetizer table.

Party Platter: Arrange on a large platter lined with lettuce or kale leaves for visual appeal. Provide toothpicks and a small bowl for used picks. Include dipping sauces on the side.

Dipping Sauces: While delicious plain, offer these dipping options: honey mustard, BBQ sauce, ranch dressing, spicy mayo, sweet chili sauce, or honey for extra sweetness.

Holiday Appetizer Table: Perfect for Christmas parties, New Year’s Eve, Thanksgiving appetizers, or any holiday gathering. They’re festive, easy to eat while mingling, and always appreciated.

Potluck Perfect: These travel well! Bake at home, keep warm in a slow cooker on low setting, or serve at room temperature (they’re still delicious!).

Kid’s Party: Children love these! They’re not too spicy, easy to eat, and the sweet-salty combo appeals to young palates. Serve with fruit and veggies for balance.

Tailgate: Pack in a container and bring to parking lot parties. They’re good at room temperature and don’t require reheating, making them ideal for outdoor gatherings.

Beverage Pairings: These pair wonderfully with beer (lagers, IPAs), cocktails (whiskey, bourbon drinks), wine (light reds or crisp whites), or classic party drinks like soda and iced tea.

Appetizer Course: Serve 2-3 per person as a passed appetizer before a sit-down dinner. They’re elegant enough for semi-formal occasions.

Snack Station: Set up a DIY station with plain bacon wrapped smokies and various toppings (hot sauces, seasonings, dips) so guests can customize their own.

FAQs Section

Can I make these without brown sugar?

While brown sugar is traditional and creates that signature sweet-savory flavor, you can make variations without it. Try maple syrup, honey, or BBQ sauce for sweetness. Or skip sweet entirely and season with savory spices like garlic powder, paprika, or everything bagel seasoning for a completely savory version. However, the brown sugar caramelization is what makes these truly special and addictive!

Why isn’t my bacon getting crispy?

Several reasons: 1) Using thick-cut bacon (use regular-cut), 2) Not baking long enough (some ovens take 35 minutes), 3) No wire rack so bacon steams in grease (elevate on rack or flip halfway), 4) Oven temperature too low (ensure it’s truly 375°F), or 5) Bacon was very fatty (lean bacon crisps better). Increase baking time, use a rack, and consider finishing under broiler for 1-2 minutes if needed.

Can I use turkey bacon?

Yes, but results won’t be the same. Turkey bacon doesn’t get as crispy as pork bacon and has different flavor. It works in a pinch but won’t have that same irresistible crispiness and rich bacon flavor. If using turkey bacon, you may need to bake longer and it may never get quite as crispy.

Do I have to use toothpicks?

Toothpicks are highly recommended to keep bacon from unraveling during baking. However, if you wrap bacon very tightly and make sure the end tucks under well, plus use enough brown sugar to help “glue” it together, you might skip toothpicks. Just expect some unraveling. For best results and presentation, use toothpicks—they’re worth the small effort!

Can I use regular hot dogs instead of little smokies?

Absolutely! Cut regular hot dogs or beef franks into thirds and wrap each piece in bacon. The recipe works identically. You’ll get fewer pieces (about 24 instead of 40) but they’re slightly larger bites. Some people actually prefer this variation as it’s more substantial.

How do I prevent the bacon from being greasy?

Use a wire rack so grease drips away during baking. Choose bacon with good meat-to-fat ratio rather than very fatty bacon. Pat bacon dry before wrapping. After baking, let smokies drain on paper towels briefly. Using these methods, the bacon should be crispy, not greasy. Avoid thick-cut bacon which tends to retain more grease.

Can I make these in a slow cooker?

Yes! Brown the bacon-wrapped smokies briefly in a skillet first (just until bacon starts to crisp), then transfer to slow cooker with brown sugar. Cook on low for 2-3 hours. However, bacon won’t be as crispy as oven-baked. The slow cooker method is great for keeping them warm during parties but oven-baking produces superior texture.

Conclusion

There you have it—everything you need to make the most addictive, crowd-pleasing bacon wrapped smokies that’ll have everyone asking for the recipe! These easy 3-ingredient appetizers prove that simple can be absolutely spectacular. With just bacon, little smokies, and brown sugar, you’ve got a party snack that rivals anything from a fancy catering company but costs a fraction and tastes fresher.

Whether you’re making these brown sugar bacon wrapped smokies for Super Bowl Sunday, holiday parties, family gatherings, or just because you’re craving something delicious, they never disappoint. The combination of crispy bacon, juicy smokies, and caramelized sweet glaze is pure perfection that appeals to everyone from kids to grandparents!

I’d absolutely love to hear how your bacon wrapped smokies turn out! Did you try any fun variations? How fast did they disappear at your party? Did you make them spicy or stick with the classic sweet version? Leave a comment below and share your experience! And if this recipe helped you create the perfect party appetizer, please pin it to Pinterest so other home cooks can discover these amazing bacon-wrapped bites too. Your pins help support this blog and inspire me to keep creating easy, delicious recipes for you!

Now grab that bacon, preheat that oven, and get ready to make the appetizer that’ll have everyone begging for more. Warning: these are called “crack smokies” for a reason—they’re seriously addictive! Happy cooking!