Smoked Bacon-Wrapped Onion Rings with Sriracha Mayo

These smoked onion rings are made by wrapping thick sweet onion rings in bacon, brushing them with Sriracha, and slowly smoking them until the bacon is browned and the onions are tender.

With about 15 minutes of hands-on preparation, they make a hearty, smoky appetizer for game day, backyard cookouts, tailgates, and any gathering where ordinary onion rings simply will not do.

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Smoked Onion Rings with Bacon and Sriracha Mayo

These are not traditional battered and fried onion rings. Instead, thick slices of sweet onion are kept intact, wrapped completely in bacon, seasoned with black pepper, and cooked slowly in a smoker or over indirect grill heat.

The slow cooking time softens the onions while giving the bacon time to render and brown. A thin coating of Sriracha adds flavor and helps hold the bacon in place while you wrap each ring. Toothpicks keep everything secure while the rings cook.

The accompanying Sriracha mayo takes only a minute to stir together. It is creamy, tangy, and spicy enough to balance the sweetness of the onion and richness of the bacon. You can make it milder or serve a second dipping sauce for guests who prefer less heat.

Why You’ll Love This Recipe

• Big appetizer flavor: Sweet onions, smoky bacon, black pepper, and spicy sauce create plenty of flavor without a long ingredient list.
• Minimal preparation: You need about 15 minutes to slice, brush, wrap, and season the onion rings.
• No breading or frying: These onion rings get their satisfying exterior from bacon rather than batter.
• Made for outdoor cooking: They are an easy addition to a smoker, charcoal grill, or backyard barbecue menu.
• Easy to customize: Change the heat level, bacon seasoning, dipping sauce, or wood smoke to suit your crowd.
• A memorable presentation: Stack the finished rings on a platter and watch everyone wander over to investigate.

Ingredients

This recipe makes approximately four servings. The exact number of rings will depend on the size of your onions and how many slices are in your package of bacon.

• 1 package bacon
• 4 to 5 sweet onions
• 1/2 cup Sriracha sauce, divided
• 2 tablespoons mayonnaise
• 1 teaspoon lime juice
• 2 tablespoons coarsely ground black pepper

Ingredient Notes

Sweet onions: Vidalia, Walla Walla, or another large sweet onion works best. Their mild flavor becomes even sweeter as the rings cook.

Bacon: Regular-cut bacon is easier to wrap and usually becomes crisp more evenly than very thick-cut bacon. The number of slices needed will vary with the size of each ring.

Sriracha: Sriracha adds heat and acts like a flavorful “glue” that helps the bacon grip the onion. Use a thinner coating when cooking for a heat-sensitive crowd.

Black pepper: Two tablespoons makes a boldly peppered batch. You can reduce it to suit your preference.

How to Make Smoked Bacon-Wrapped Onion Rings

1. Prepare the smoker or grill. Preheat your smoker to approximately 275 degrees Fahrenheit. For a charcoal grill, arrange the coals for indirect heat and add your preferred smoking wood.
2. Slice the onions. Peel the onions and cut them crosswise into approximately 1/2-inch-thick slices. Carefully separate the slices into sturdy rings.
3. Keep the rings strong. Use one large ring or leave two nested rings together when needed. A sturdier onion base is less likely to separate while being wrapped or moved on the grill.

4. Brush with Sriracha. Lightly brush each onion ring with Sriracha sauce. You need only enough to add flavor and help the bacon cling to the onion.
5. Wrap with bacon. Wrap a strip of bacon around the onion, overlapping it slightly as you work around the ring. Add another strip when needed until the onion is covered.
6. Secure each ring. Insert a toothpick through the overlapping bacon and onion to keep the wrap in place. Remember to count the toothpicks so they can all be removed before serving.
7. Season the rings. Sprinkle both sides with coarsely ground black pepper.
8. Smoke until tender. Arrange the rings directly on the smoker grate with room for smoke to circulate. Smoke at approximately 275 degrees Fahrenheit for 75 to 90 minutes, or until the bacon is thoroughly cooked and browned and the onion is tender.

Charcoal Grill Instructions

Set up the grill for indirect cooking, with the hot coals on one side and the onion rings on the cooler side. Add smoking wood to the coals, close the lid, and keep the grill near 275 degrees Fahrenheit.

Cook for approximately 75 to 90 minutes, turning the rings carefully if one side is browning faster than the other.

Electric Smoker Instructions

Preheat the electric smoker to approximately 275 degrees Fahrenheit. Place the rings directly on the grate and smoke for 75 to 90 minutes, checking near the end so the bacon does not overcook.

Oven Instructions

No smoker? Arrange the bacon-wrapped onion rings on a wire rack set over a rimmed baking sheet. Bake at 375 degrees Fahrenheit for approximately 25 to 35 minutes, or until the bacon is cooked and browned and the onion has softened.

Oven timing can vary based on bacon thickness and onion size. Check the rings early and continue baking as needed.

How to Make Sriracha Mayo

In a small bowl, combine the mayonnaise, lime juice, and enough of the remaining Sriracha to reach your preferred heat level. Stir until smooth.

Taste before serving. Add more mayonnaise for a milder sauce, more Sriracha for extra heat, or another small squeeze of lime for a brighter, tangier finish.

Expert Tips for the Best Smoked Onion Rings

• Choose large, evenly shaped onions. Wide onions make sturdy rings that are easier to wrap.
• Leave two onion layers together. A single thin layer can soften and break before the bacon finishes cooking.
• Use regular-cut bacon. Thick-cut bacon may take longer to render and can leave the onion overcooked before the bacon browns.
• Wrap snugly but not too tightly. The bacon will shrink as it cooks.
• Do not crowd the smoker. Leave enough room for heat and smoke to move around each ring.
• Cook by appearance and texture. Bacon thickness, smoker temperature, weather, and onion size can all affect the cooking time.
• Remove every toothpick. Count them before cooking and again before placing the rings on the serving platter.
• Serve promptly. The bacon is at its best while the rings are still warm.

Troubleshooting Smoked Bacon-Wrapped Onion Rings

Why is the bacon still soft?

The smoker may be running too cool, the rings may be crowded, or the bacon may be unusually thick. Give the rings more time or raise the temperature slightly near the end. You can also place them briefly over more direct heat, watching closely to prevent burning.

Why are my onion rings falling apart?

The onion slices may be too thin or made from only one fragile layer. Cut 1/2-inch slices and leave two nested onion rings together to create a stronger base.

Why did the bacon unwrap?

Secure the end of each strip with a toothpick and place the loose end seam-side down whenever possible. Slightly overlapping the bacon as you wrap also helps.

Why are the onions still crunchy?

The rings need additional cooking time. Keep them over indirect heat until the onion is tender, taking care not to burn the bacon.

Why is the outside getting dark too quickly?

The cooking temperature may be too high or the rings may be too close to direct heat. Move them to a cooler section of the grill and continue cooking indirectly.

Smoked Onion Ring Variations

• Mild bacon-wrapped onion rings: Replace the Sriracha coating with barbecue sauce and serve with ranch dressing.
• Extra-spicy rings: Add cayenne pepper, crushed red pepper, or a spicy barbecue rub.
• Sweet and smoky rings: Brush the onions lightly with maple barbecue sauce before wrapping.
• Garlic Sriracha mayo: Stir a small amount of finely grated garlic or garlic powder into the dipping sauce.
• Chipotle mayo: Replace some or all of the Sriracha with minced chipotle pepper in adobo sauce.
• Barbecue bacon rings: Brush the nearly finished rings with barbecue sauce during the final 10 minutes of cooking.
• Seasoned bacon: Sprinkle with a barbecue dry rub instead of using black pepper alone.

Serving Suggestions

Serve the onion rings warm on a wide platter with the Sriracha mayo in a small bowl in the center. Stack a few rings for height, but avoid packing them together so tightly that the bacon loses its texture.

These smoked onion rings are hearty enough to stand beside burgers, sliders, grilled steaks, barbecue chicken, ribs, or hot dogs. They also make a memorable addition to a game day appetizer spread.

Try serving them with:

• Sriracha mayo
• Ranch dressing
• Smoky barbecue sauce
• Garlic aioli
• Chipotle mayo
• Honey mustard
• Blue cheese dressing

Save any extra Sriracha mayo for hamburgers, sliders, sandwiches, wraps, grilled chicken, or roasted potatoes. Around here, a good dipping sauce rarely has trouble finding a second job.

Storage and Reheating

How to Store Leftovers

Allow the onion rings to cool, then refrigerate them in an airtight container for up to three days. Store the Sriracha mayo separately in a covered container in the refrigerator.

How to Reheat Smoked Onion Rings

For the best texture, reheat the rings in a 375-degree-Fahrenheit oven or air fryer until hot and the bacon has crisped again. Avoid overheating, which can make the onions overly soft.

The microwave will warm them, but the bacon will not stay as crisp.

Can You Freeze Bacon-Wrapped Onion Rings?

Freezing is not recommended. The cooked onions can become watery and very soft after thawing, and the bacon loses much of its appealing texture.

Make-Ahead Tips

You can slice the onions and mix the Sriracha mayo one day ahead. Refrigerate them separately in covered containers.

For the best results, wrap the onions with bacon on the day you plan to cook them. You can assemble the rings several hours in advance, cover them, and keep them refrigerated until the smoker is ready.

Remove them from the refrigerator while the smoker preheats so they are not ice-cold when cooking begins.

More Easy Appetizer Recipes

Smoky onion rings are only the beginning. Browse the complete collection of Appetizer Recipes for Parties, Holidays, and Game Day for dips, finger foods, Tex-Mex favorites, and shareable snacks.

Smoked Onion Rings FAQs

What are smoked onion rings?

Smoked onion rings are thick sweet onion slices wrapped in bacon and cooked slowly in a smoker or over indirect grill heat. Unlike traditional onion rings, they are not battered or deep-fried.

What temperature should I use for smoked onion rings?

A smoker temperature of approximately 275 degrees Fahrenheit gives the onions time to soften while the bacon cooks and browns.

How long does it take to smoke bacon-wrapped onion rings?

Plan on approximately 75 to 90 minutes at 275 degrees Fahrenheit. Exact timing depends on the thickness of the bacon, size of the onions, smoker temperature, and weather.

Can I make smoked bacon-wrapped onion rings in the oven?

Yes. Place them on a wire rack over a rimmed baking sheet and bake at 375 degrees Fahrenheit for approximately 25 to 35 minutes, or until the bacon is browned and the onions are tender.

What onions are best for smoked onion rings?

Large sweet onions are the best choice because they have a mild flavor, wide rings, and enough natural sweetness to balance the smoky bacon and spicy dipping sauce.

Can I make Sriracha bacon-wrapped onion rings less spicy?

Yes. Use a very light coating of Sriracha or replace it with barbecue sauce. For the dip, increase the mayonnaise and decrease the Sriracha.

Can I use thick-cut bacon?

You can, but thick-cut bacon takes longer to cook and may remain soft while the onions become tender. Regular-cut bacon is usually easier to wrap and cooks more evenly.

How do I keep bacon on an onion ring?

Overlap the bacon slightly as you wrap it and secure the final end with a toothpick. A light coating of Sriracha also helps the bacon cling to the onion.

How do I know when bacon-wrapped onion rings are done?

They are ready when the bacon is thoroughly cooked and browned and the onion is tender when pierced. Remove all toothpicks before serving.

What wood is good for smoking onion rings?

Apple, cherry, pecan, or maple wood adds gentle smoke without overpowering the sweet onion. Hickory works well when you prefer a stronger smoke flavor.

Final Thoughts

Smoked bacon-wrapped onion rings take a familiar appetizer and give it the full backyard-barbecue treatment. The onions turn tender and sweet, the bacon brings smoky richness, and the Sriracha mayo adds a creamy kick that keeps everyone reaching for another ring.

They take a little patience in the smoker, but the actual preparation is simple. Slice, wrap, secure, season, and let the heat and smoke do the rest.

Serve them for game day, a summer cookout, a tailgate, or one of those family weekends when the smoker is already going and there is room on the grate for something fun.

Recipe attribution: This recipe was originally contributed by Kendrick, a Kansas father, football fan, and outdoor cooking enthusiast who enjoys experimenting with food on the grill and smoker.

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