Baked Sriracha Brown Sugar Glazed Bacon Wrapped Onion Rings Recipes

BAKED SRIRACHA GLAZED MAN CANDY BACON WRAPPED ONION RINGS

Steps:

• Preheat oven to 400F, rack in the middle.
• Line a baking sheet with foil and place a cooling rack on top.
• Lightly spray the cooling rack.
• Place the brown sugar in a pie tin.
• Place the Sriracha in a bowl.
• Gently separate the onion rings leaving 2 rings together (you want to double up on the onions when you wrap them). For this dish you want the larger rings. The smaller, inner rings you can set aside and use in another dish.
• Take 2 strips of bacon and coat each side with brown sugar (doesn't have to be caked on but coated evenly).
• If your hands are sensitive, put on plastic gloves and using a pastry brush or rubber tipped brush, baste the Sriracha on all sides of the onion rings (leaving the 2 together).
• Starting at one end of the bacon, snuggly but gently wrap the bacon around the onion ring slightly overlapping itself. You should be able to get half way around (again, depends on how big your rings are).
• Take the second piece of bacon and place one end over top of the previous piece of bacon (where you left off) and continue wrapping until you have completely wrapped the onion ring in bacon.
• If you wish at this point you can skewer the bacon in place (I didn't).
• Place end side down on the rack and continue wrapping the rest of the rings. For the smaller rings I used 1 1/2 slices of bacon. You really don't want to overload this with bacon as you want the bacon to cook evenly.
• Once all the rings are wrapped, place in the oven and bake for 20 minutes.
• Using tongs GENTLY flip over.
• Cook for another 15-20 minutes. The last 3 minutes I broiled them as I wanted that charred appearance.
• Remove from the oven and immediately plate. They will be soft so be careful but the bacon will crisp up and they will become crispy crunchy.

SRIRACHA BACON WRAPPED ONION RINGS

Steps:

• Remove the outer skin of onion and slice rings about 1/2 inch thick (like the photo above). Separate rings, keeping two together for each separated ring (doubling up preserves the onion ring shape). Keep the larger rounds for making the onion rings. You can save the smaller onion parts for another recipe.
• To make the dipping sauce, combine honey, sriracha and soy sauce in a small bowl. Brush each onion lightly with the sauce.
• For each ring, you will need about 2 pieces of bacon. Wrap bacon around onion rings, tucking ends of bacon into the last wrapped section and then placing a toothpick through at the places where each bacon ends, in order to secure during cooking. You can also use skewers.
• Dunk each bacon-wrapped ring in sauce and then place on a large baking sheet lined with parchment paper.
• Preheat oven to 400°F. Bake onions for about 30 minutes. Then remove from oven and flip onions over, cooking for another 20 minutes or until bacon is crispy. Check in on the onions about 5 minutes before they are done to make sure your bacon is not charring too much. You may need to lower temperature or move to a lower shelf in the oven for the last few minutes if your bacon is charring too fast before it's finished being crispy. If your bacon is crispy but is not charred at all, you may need to adjust the temperature higher (about 15-25 degrees) for the last 2-3 minutes until you get a slight char.
• Remove bacon onion rings from oven and let the bacon cool slightly and crisp up further. While waiting, make the glaze. Add sriracha, honey and soy sauce to a small saucepan and bring to a low boil. In a small bowl, completely dissolve cornstarch in water and then add to boiling mixture. Stir until sauce is thickened and then turn off stove. Brush a light layer of glaze on each of the finished bacon rings before serving. Garnish with chopped cilantro if desired.

BAKED ONION RINGS

Steps:

• Mix together the cereal, sugar, paprika, garlic salt, and seasoned salt.
• Separate onion sices into rings- you will only need to use the large size rings, save the smaller rings for another use.
• Beat egg until foamy in a small bowl.
• Dip onion rings into first the egg, then coat with seasonings (you may need another egg or a little extra seasoning mixture if your onions are particularly large).
• Set on greased baking sheets in one layer.
• Bake in a preheated oven at 375 F for about 15-20 minutes or until coating is crispy and onions are tender.

BROWN SUGAR-SRIRACHA BACON BITES

Steps:

• Preheat the oven to 375 degrees F. Stir together the sriracha and brown sugar in a medium bowl; add the bacon pieces and toss to coat. Set aside.
• Line a large rimmed baking sheet with aluminum foil; place a wire rack over the foil. Spray the rack liberally with cooking spray. Place the bacon pieces in a single layer on the rack.
• Bake until the bacon is almost crisp, 15 to 20 minutes. Sprinkle the bacon with the toasted and black sesame seeds and bake an additional 5 minutes. Cool for 5 to 8 minutes, moving the bacon pieces slightly on the rack every 2 minutes to prevent sticking. (The bacon will crisp more as it cools.)

BROWN SUGAR BACON

Steps:

• Preheat the oven to 400 degrees F. Position racks in the top and bottom of the oven. Line 2 rimmed baking sheets with foil and set cooling racks into the baking sheets.
• Using your fingers, crumble together the brown sugar, smoked paprika and several grinds of black pepper on a plate. Dredge the bacon on both sides in the brown sugar mixture, rubbing so the sugar adheres. Arrange the slices on the racks without touching.
• Bake until the bacon is crisp and caramelized, flipping the slices and rotating the baking sheets from top to bottom halfway through, about 20 minutes total. Let the slices cool on the racks, turning once or twice so they don't stick.

BAKED ONION RINGS

Steps:

• Preheat oven to 425 degrees F. Line two baking sheets with parchment paper. Lightly spray the parchment paper with olive oil cooking spray.
• Stir together the buttermilk and cornstarch in a shallow bowl.
• Stir together the flour, cornmeal, Parmesan cheese and House seasoning in a baking dish.
• Coat the onion slices by placing each slice into the buttermilk mixture allow excess to drip before coating in the seasoned cornmeal. Then place the coated rings in a single layer on the baking sheets. Repeat until all onion rings are coated. Give the onion rings a light spray with non-stick baking spray. Bake until golden brown, about 20-25 minutes flipping once halfway through and serve hot.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

HOMEMADE SRIRACHA

Steps:

• Bring a large pot of water to a boil over high heat. Add the chiles and let cook 2 to 3 minutes, then drain and cool. Wearing clean kitchen gloves, cut off and discard the stems and set aside the chiles.
• Heat the oil in a skillet pan over medium-high heat, then fry the shallots until translucent. Add the tomatoes and bring to a simmer, then turn off the heat and let cool.
• Pour the tomato mixture into a blender and add the chiles, vinegar, fish sauce, sugar and garlic and blend until smooth. Transfer to a clean jar or bottle and store in the fridge for up to 10 days.

BACON WITH SRIRACHA AND BROWN SUGAR

Steps:

• Preheat oven to 350 degrees. On a foil lined baking sheet arrange the eight strips of bacon in a single layer. Squeeze a thin ribbon of Sriracha down the center of each strip of bacon. Use a pastry brush to spread and coat the entire top surface of the bacon with the hot sauce.
• Sprinkle the top of each piece of bacon with a generous portion of brown sugar (don't skimp). Place in the oven and cook to your desired bacon doneness, about 20 to 25 minutes. The crispier, the better. Place on paper napkins to drain.

BAKED SRIRACHA-BROWN SUGAR GLAZED BACON-WRAPPED ONION RINGS

Steps:

• Preheat oven to 400F, rack in the middle. Line a baking sheet with foil and place a cooling rack on top. Lightly spray the cooling rack.
• Place the brown sugar in a pie tin.
• Place the Sriracha in a bowl.
• Gently separate the onion rings leaving 2 rings together (you want to double up on the onions when you wrap them). For this dish you want the larger rings. The smaller, inner rings you can set aside and use in another dish.
• Take 2 strips of bacon and coat each side with brown sugar (doesn't have to be caked on but coated evenly).
• If your hands are sensitive, put on plastic gloves and using a pastry brush or rubber tipped brush, baste the Sriracha on all sides of the onion rings (leaving the 2 together).
• Starting at one end of the bacon, snuggly but gently wrap the bacon around the onion ring slightly overlapping itself. You should be able to get half way around (again, depends on how big your rings are).
• Take the second piece of bacon and place one end over top of the previous piece of bacon (where you left off) and continue wrapping until you have completely wrapped the onion ring in bacon. If you wish at this point you can skewer the bacon in place.
• Place end side down on the rack and continue wrapping the rest of the rings. For the smaller rings use 1 1/2 slices of bacon. You really don't want to overload this with bacon as you want the bacon to cook evenly.
• Once all the rings are wrapped, place in the oven and bake for 20 minutes. Using tongs GENTLY flip over.
• Cook for another 15-20 minutes. The last 3 minutes the rings may be broiled for a charred appearance.
• Remove from the oven and immediately plate. They will be soft so be careful but the bacon will crisp up and they will become crispy and crunchy.
• Side note: To help with cleanup, have a sink of hot soapy water ready that you can immediately put your cooling rack inches Don't let this stuff dry on the rack as it's a pain to get off. Soaking it for 15 minutes will take it off really easily.

BACON-WRAPPED ONION RINGS

Steps:

• Preheat the oven to 375 degrees F.
• Wrap 2 slices of bacon through the middle of each onion ring and fully around to cover, leaving the center of the ring open. Transfer to a baking rack on a baking sheet. Bake until the bacon is fully cooked, about 25 minutes.

SRIRACHA ROASTED CHICKEN

Steps:

• Whisk Sriracha chile sauce, soy sauce, mirin, lime juice, butter, brown sugar, and ginger together in a bowl.
• Put chicken thighs into a large, resealable plastic bag. Pour the chile sauce mixture into the bag. Squeeze excess air from bag and seal; marinate at least 1 hour to overnight.
• Preheat oven to 425 degrees F (220 degrees C). Prepare a baking sheet with cooking spray.
• Remove chicken thighs from marinade and shake to remove excess moisture; arrange onto prepared baking sheet.
• Pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer marinade for 10 minutes.
• Roast chicken thighs in preheated oven for 20 minutes, brush with the reserved marinade, and continue roasting until no longer pink at the bone and the juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

MAPLE-GLAZED BACON

Steps:

• Cook the bacon in a large skillet over medium-high heat until browned, but NOT crispy; drain on paper towels; set aside.
• In a small bowl whisk together the maple syrup, Dijon mustard and brown sugar; set aside.
• Return the bacon back to the skillet and brush with glaze, then turn the bacon over.
• Cook the glazed side down for 2 minutes over low heat.
• Glaze then turn and cook for another 2 minutes over low heat.
• Repeat until all the glaze is used up.
• Serve immediately.

BACON-WRAPPED ONION RINGS.

Steps:

• Slice onions into 1/2 inch thick slices and separate into rings. Dust with dry spice rub of your choice.
• Wrap each ring with a slice of bacon, smaller rings may need only 1/2 slice. Secure the bacon with a toothpick.
• Sear the wrapped onion rings directly over hot coals for about 1 minute per side, then move to the cooler side of the grill and cook, covered, for about an hour or until the bacon is crispy.
• Mix the Dipping Sauce ingredients and set aside.
• When the bacon is crispy, brush with barbecue sauce and continue to cook for about 15 minutes, to set the sauce.

SIMPLY THE BEST BAKED ONION RINGS!

Steps:

• Preheat the oven to 400 degrees.
• Spray a baking sheet with nonstick spray.
• Slice the onions width wise and then break them apart into rings.
• Put the flour in 1 bowl, the egg whites into a second, and into the third put the bread crumbs and all the spices (all the rest of the ingredients).
• Dip each onion ring into the flour, then the egg whites, and then the bread crumbs.
• Place them on the baking sheet and then repeat with the next ring.
• Bake them all for about 20 minutes or until crispy.