Whether they’re going on a burger or getting dipped in buttermilk ranch for an appetizer, these Bacon Wrapped Onion Rings are sure to please! Salty, sweet, savory and delicious, they’ve got it all!
WHAT YOU'LL LOVE
- Doubling up onion layers before wrapping creates a thicker ring, giving the bacon more substantial onion to wrap around than a single thin slice would
- Setting up the Kamado Joe for indirect heat with a deflector in place lets the bacon render and crisp slowly at 325°F, rather than charring quickly over direct flame
- Brushing sauce on twice, once before grilling and again at the end, builds a layered glaze rather than relying on a single coat to carry all the flavor
- Offering a choice between Bourbon BBQ sauce and jalapeño honey mustard, or leaving the rings unsauced, lets the same base recipe fit different flavor preferences or a keto diet
Category
Appetizer
Cuisine
American
Servings
12
Prep Time
25 minutes
Cook Time
40 minutes
Calories
427
Delicious Bacon Wrapped Onion Rings make any meal memorable! Crispy bacon, sweet onions, and the perfect combination of savory spices combine for an irresistible snack or side dish. Satisfy your cravings with these crowd-pleasing treats!
Ingredients
- 2 large yellow onions, cut into 3/4”-1” rings
- 2 lb classic cut bacon
-
Smoke on Wheels Bootleg Bourbon Infused BBQ Sauce
-
Big Rick’s Jalapeño Honey Mustard
Directions
- Build a coal bed in the Kamado Joe Classic III. Set up the grill for indirect grilling (slo-roller or deflector plates in place). Stabilize the temperature at 325ºF.
- To prepare the onions rings, first double up onion layers, to make a thicker onion ring.
- Wrap bacon around the rings to cover the onions.
Brush the bacon with the sauce of your choice (Smoke on Wheels Bootleg Bourbon Infused BBQ Sauce or Big Rick’s Jalapeño Honey Mustard), or leave them naked for a keto option.
- Place the bacon wrapped onion rings on the grill grates. Grill until the bacon is cooked through and browned, about 30 minutes.
- Brush the surface with the sauce once again. Remove from the grill.
Recipe Note
Recipe FAQ
Why double up the onion layers instead of using a single ring?
Stacking two layers together creates a thicker ring, giving the bacon more substantial onion to wrap around than a single thin slice would provide on its own.
Why set up the Kamado Joe for indirect heat instead of grilling directly over the coals?
Indirect heat at a stable 325°F lets the bacon render its fat and crisp slowly over about 30 minutes, rather than charring on the outside before it's had time to cook through.
Why brush the sauce on twice instead of once at the end?
Applying it before grilling and again after building layers the glaze, rather than relying on a single coat brushed on at the very end to carry all the flavor.
Why does the recipe offer a choice between two sauces or no sauce at all?
Naming Bourbon BBQ sauce and jalapeño honey mustard as options, alongside a "naked" unsauced version, lets the same base technique fit different flavor preferences or a keto-friendly approach without changing the core recipe.
How indoor-friendly is this recipe?
3 out of 5 — a regular oven on a wire rack can render the bacon similarly, but you'll lose the smoke flavor the Kamado Joe adds here.
Recipe Highlights
Doubled onion layers: Creates a thicker ring for the bacon to wrap.
Indirect low-heat grilling: Renders bacon slowly without charring.
Double-sauced glaze: Builds flavor in layers rather than one coat.
Flexible sauce options: Adapts to different flavor preferences or keto diets.
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Nutrition
Nutrition
- Nutrition Serving Size
- 3.39 oz
- per serving
- Calories
- 427
- Carbs
- 5 grams
- Protein
- 28 grams
- Fat
- 32 grams
- Sodium
- 1806 milligrams
