Buffalo Bacon Wrapped Onion Rings

Rings of fresh onion dredged in a blue cheese, buffalo sauce and then wrapped in bacon. The bacon wrapped onion rings are then slow smoked until the bacon is crispy and delicious. Additionally, serve with a side of blue cheese (or ranch) and celery.

Smoked Bacon Wrapped Onion Rings aren’t that hard. Pretty basic, really. So of course I had to add my own twist and that twist is buffalo sauce and blue cheese crumbles! Although if you aren’t a blue cheese fan, you can leave it out. But if you are, these Buffalo Bacon Wrapped Onion Rings are going to blow you away. 

Buffalo Bacon Wrapped Onion Rings Ingredients:

• Two large onions
• 2 lb bacon
• 6 oz buffalo wing sauce (I used a great local product, Syberg’s Wing Sauce)
• 3 oz blue cheese crumbles (optional)
• 2 tbsp your favorite BBQ rub

Onion Ring Prep

First up, cut those onions fairly thick. We don’t want any wimpy onion rings here:

How to prepare a buffalo sauce

Next up, combine the buffalo sauce and blue cheese crumbles in a blender/food processor or use one of these hand held jobs to blend them together:

Once the big lumps are reduced down, dunk the onion rings in the buffalo/blue cheese concoction:

BACON!

Then wrap with bacon.

Each ring needs 2 slices of bacon.

That’s right, I said 2 slices.

So we’ve established this isn’t the healthiest of recipes, but if you were looking for health food, you wouldn’t be on this site:

After the onion rings are all wrapped in bacon, dust both sides with the rub and head out to the grill.

How to Smoke Bacon Wrapped Onion Rings

Set up the cooker for 2 zone or indirect grilling which means coals on one side and the buffalo bacon wrapped onion rings on the other, or in this case, on my kamado in which I put the coals on the bottom and used a plate setter to deflect the heat around the food.

Target temp inside the grill is 300F degrees.

I added some smoke wood to the coals:

Place the buffalo bacon wrapped onion rings on the grill and then close the lid to let the smoke work its magic:

How long? When the bacon browns up nicely, these smoked bacon wrapped onion rings are done.

I think these took about 90 minutes.

These aren’t quite ready:

The bacon is not quite ready…

And now the onion rings are done:

Buffalo Bacon Wrapped Onion Rings Summary

I garnished with some blue cheese dressing and celery. Substitute ranch if you so desire.

But how did they taste? Oh, my! First, smoky bacon. Second, that buffalo sauce with a hint of blue cheese and finally, that soft onion ring in the middle. Sooooo good. They are pretty rich, but in a good way.

If you need some more bacon recipe inspiration, here’s what we bring to the table (pun intended)

If you have any questions or comments, feel free to leave them below or send me an email.

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Print Recipe

Buffalo Bacon Wrapped Onion Rings

Onion rings, slathered in a buffalo sauce/blue cheese concoction, wrapped in bacon and smoked on the grill!

Prep Time30 minutes mins

Cook Time1 hour hr 30 minutes mins

Course: Appetizer, Finger Food

Cuisine: American, American Fare, Bacon, Barbecue, BBQ, Finger Food, Grilling, North American

Keyword: Appetizer, Bacon, Bacon Wrapped, Bacon Wrapped Onion Rings, Barbecue, BBQ, Blue Cheese, Blue Cheese Crumbles, Buffalo, Buffalo Sauce, Finger Food, Grill, Hot Sauce, Indirect Grilling, Onion Rings, Recipe, Two Zone Grilling

Servings: 6 People

Ingredients

• 2 large onions
• 2 pounds bacon
• 6 oz buffalo wing sauce (I used a great local product, Syberg's Wing Sauce)
• 3 oz blue cheese crumbles (optional)
• 2 tbsp your favorite BBQ rub

Instructions

• Slice the onions rings fairly thick
• Blend the buffalo sauce and blue cheese together until the big crumbles are tiny
• Dredge the onion rings in the buffalo sauce/blue cheese concoction
• Wrap 2 slices of bacon around each onion ring, using a toothpick to hold the bacon in place
• Dust the buffalo bacon wrapped onion rings with your favorite rub
• Place on an indirect or two zone grill at 300 degrees and smoke until the bacon browns up nicely
• Discard the toothpicks and serve with ranch or blue cheese dressing and celery

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.

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BBQ Grilling

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This article was initially published on: April 7, 2017