This Is the Appetizer Our Readers Say 'Disappears So Fast' at Parties

Published on September 20, 2025

As far as party appetizers go, our Sugared Bacon-Wrapped Smokies hit so many high notes. When it comes to taste, each bite is the perfect balance of sweet and savory thanks to brown sugar and bacon. As the dish bakes, the bacon turns crisp while the small sausage links stay tender and juicy. And let's not forget just how easy they are to make. Best of all? You only need 3 ingredients and a few minutes of prep. Here's why the dish continues to earn raves.

Tips for Making Sugared Bacon Smokies

Here are a few must-have tips from the BHG Test Kitchen for making the best bacon-wrapped smokies.

• Choose the right bacon. We find thinner bacon works best here. It's easier to wrap around the smokies and it crisps up nicely as the dish bakes.
• Add spice. If you like a bit of heat, add crushed red pepper flakes, chili powder, or cayenne pepper along with the brown sugar. Cracked black pepper works well here too.
• Watch it closely. The brown sugar will burn quickly. You want the finished smokies to be caramelized, without being burnt.
• Line the pan. For easy cleanup, line the pan with foil or parchment paper.
• Use a rack. If you find oven-baked bacon dishes too greasy, try baking the smokies on a rack over a foil-lined tray.
• Try a dip. Serve the finished smokies with mustard, ketchup, barbecue sauce, or a drizzle of hot honey.
• Prep ahead. Assemble the smokies up to 24 hours ahead and stash them in the fridge until you're ready to bake.

What Our Readers Say About Bacon-Wrapped Smokies

With hundreds of 5-star reviews, this dish is one of our most popular appetizer recipes. Here's a just a snippet of what our readers had to say.

• "Super big hit at all my gatherings."
• "It is absolutely one of the easiest and best appetizers I have ever made and eaten."
• "These were gone so fast, next time I’ll make double."
• "This is so easy and delish but it helps to place the weenies on a wire rack so the grease drips into the pan as it cooks instead of soaking in the bacon."