Bacon-Wrapped Little Smokies: Must-Try Appetizer

There’s something about a bacon-wrapped appetizer that turns any gathering into a full-blown celebration. And let me tell you, Bacon-Wrapped Little Smokies have been showing up on our holiday tables since the Reagan years—smoky, sweet, sticky little bites of comfort that vanish before the prayer’s even said. I still remember my sister grabbing three before even handing out the plates. “They’ll be gone,” she said. And she was right.

Now that I’m the one in charge of most family meals (and you probably are too, let’s be honest), I’ve given this classic a little upgrade—one with a whisper of smoke, a brush of buffalo heat, and a crunch of caramelized sugar. It’s easy. It’s budget-friendly. It’s make-ahead-friendly. And most importantly, it’s irresistible.

Why Bacon-Wrapped Little Smokies Are So Loved

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These aren’t your ordinary cocktail weenies. Wrapped in bacon and glazed with a brown sugar and buffalo sauce mixture, then slow-cooked to perfection, they hit every tastebud: savory, sweet, salty, and spicy. It’s the kind of finger food that brings grown adults back to childhood church potlucks and New Year’s Eve spreads.

Whether it’s a Super Bowl Sunday or a ladies’ book club that’s more wine than reading, these little guys always steal the show.

Growing up in the Midwest, we couldn’t host a holiday gathering without some version of little smokies. My aunt Linda made them in a Crock-Pot swimming in grape jelly and ketchup. Mom preferred a honey mustard glaze. And now me? Well, I decided to give them the backyard barbecue glow-up they deserve.

The first time I smoked them instead of baking or boiling, it was like discovering electricity. That hint of real wood smoke turned the sugary glaze into something magical. My middle child (the buffalo sauce addict) even requested them for his birthday instead of cake. That says it all.

Tips & Techniques: Making the Perfect Smokies

1. Cut the bacon into thirds. You don’t need a whole strip—just enough to wrap once around without overlapping too much.

2. Use a toothpick to secure. Wooden toothpicks, not the fancy plastic ones. (Yes, they’ll survive the smoker.)

3. Don’t skip the buffalo sauce. It’s not just about heat; it adds tang, depth, and helps the sugar and seasoning stick better.

4. Go for dark brown sugar. The molasses content helps create that lovely caramelized crust.

5. Choose your wood wisely. Hickory or cherry adds a touch of sweetness; mesquite brings a bold smoky punch.

Recipe: Bacon-Wrapped Little Smokies

Ingredients:

• 1 package little smokies (pork and chicken blend or all-beef)
• 1 lb bacon (cut into thirds)
• ¼ cup buffalo sauce
• ½ cup dark brown sugar
• 2 tbsp sweet rub or barbecue seasoning

Directions:

Step 1: Preheat your smoker to 275°F.

Step 2: Wrap each little smokie with a bacon slice third. Secure with a toothpick and place in a large mixing bowl.

Step 3: Drizzle buffalo sauce over all the wrapped smokies, tossing gently to coat.

Step 4: In a separate bowl, mix the brown sugar and BBQ seasoning.

Step 5: Roll each smokie in the sugar mixture until coated on all sides.

Step 6: Arrange the coated smokies on a wire rack set over a baking sheet.

Step 7: Place the rack directly on the smoker and cook for 45 minutes. Check bacon doneness—continue cooking up to 60 minutes if needed.

Step 8: Let rest a few minutes before serving. Sticky, shiny, and smoky—perfection!can also brush them with a mixture of Dijon mustard and honey before cooking.

Global Twists: Beyond the Midwest

While the version above screams Americana, other countries have their own sausage appetizers. In Spain, you’ll find chorizo a la sidra—cooked in cider. In Korea, sausages are glazed with gochujang and sesame. Imagine wrapping your little smokies with bacon, then brushing them with teriyaki or adding a dusting of curry powder. It’s global fusion in one bite-sized pop.

Creative Pairings & Twists

• Candied Bacon Bonus: Got leftover bacon? Coat it in the same brown sugar rub and smoke it alongside the smokies. Instant candied bacon.
• Serve With: A creamy ranch dip, spicy mustard, or blue cheese dressing.
• Make It Spicier: Add a pinch of cayenne or hot honey to the sugar mix.
• Vegetarian Option: Wrap strips of marinated portobello or smoked tofu with plant-based bacon.

Seasonal Vibes

Bacon-wrapped little smokies aren’t just for holidays. They’re tailgate royalty come football season and backyard barbecue favorites in July. Make a batch for Memorial Day and watch your guests go back for seconds before the grill lid even opens on the burgers.

And don’t forget—these freeze beautifully. Make them ahead before Christmas or New Year’s Eve and just reheat them on party day.

The Final Bite

These bacon-wrapped little smokies are more than a recipe—they’re a love letter to generations of potluck queens and appetizer aficionados. They remind us of simpler times when we hovered by the kitchen island, hoping no one noticed we grabbed our third (okay, fourth) skewer.

So next time you need a sure-fire crowd-pleaser—or just want a smoky, saucy snack all to yourself—try this version. And maybe sneak a few before the grandkids show up. They’ve got fast hands.

Because some things never go out of style… especially when they’re wrapped in bacon.

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