These onion rings are wrapped in bacon that have been dipped in a sriracha glaze.
I came across these sriracha glazed bacon wrapped onion rings on The Kitchen Whisperer and immediately had to make my own version.
I made a few modifications, changing up the marinade and adding my sriracha glaze from my sriracha chicken wings to the bacon rings, which really made them glisten and sticky and gave them an extra spicy and sweet flavor boost.
To make these, first slice the onion, making sure to preserve the rings. You will then separate the rings, keeping the larger ones to make the onion rings. After the onions are wrapped in bacon, they are dipped in a sriracha honey sauce. They are then baked until the bacon is crispy. Another layer of glaze is then put on before serving.
These are perfect for a party, though I don’t recommend eating them too often. Mr. K said they looked like bacon donuts.
For other sriracha inspired creations, check out:
Sriracha Chicken Wings
Honey Sriracha Chicken
Sriracha Bacon Wrapped Onion Rings
- 1 large brown onion
- 20 slices of raw bacon
for the dipping sauce
- 1/4 cup honey heated in microwave for about 15 seconds
- 4 tbsp sriracha
- 1 tbsp soy sauce
for the glaze
- 1/4 cup honey
- 3-4 tbsp sriracha
- 1 tbsp soy sauce
- 1 tsp cornstarch + 1 tbsp water
- fresh chopped cilantro optional
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.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.