Bacon-Wrapped Sriracha Onion Rings

These bacon-wrapped Sriracha onion rings are absolutely crazy good. The Sriracha caramelizes a bit as the bacon crisps over a sweet Vidalia onion, leaving you with a fantastic sweet heat. I’m a huge fan of Vidalias, always snatching up as many as I can while they are in season. And who doesn’t like Sriracha and bacon? It’s like having everything you ever dreamed of in one bite.

Bacon-Wrapped Sriracha Onion RingsThere are a few variations of these out on the web, but I settled on this one because it’s pretty straightforward. I’ve seen some recipes that like to sprinkle the rings in brown sugar before cooking. I’m pretty sure you’ll end up with a sticky mess on the grill if you do.

You can also make these in an oven. Just place the rings onto baking racks over baking sheets that are lined with aluminum foil and bake at 350 F (keeping an eye on them as they cook).

The key to these is to cut your onion rings thick (at least 1/2″), and use good, well-shaped thin sliced bacon. I use Indiana Kitchen brand bacon because the slices are generally all nice and rectangular. You don’t want a skinny piece of bacon that’ll shrink up and fall off your onion ring!Keep the leftover inner onion rings and make a fantastic Vidalia onion dip.

Bacon Wrapped Sriracha Onion Rings

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Mike


For the rings

  • 2 large Vidalia onions
  • Sriracha sauce
  • 8 slices good bacon

For the dipping sauce

  • 1 cup mayonnaise
  • Sriracha sauce to taste
  • 1/2 fresh lime juiced
  • Splash of milk


  • Fire up your grill for indirect cooking, around 300-350 degrees F. These will take about 30 minutes, but maybe as long as an hour to cook depending on your grill temperature.
  • Cut the onions into 1/2" rings.
  • Push out the inner rings, leaving the last two outer rings still together as one. Do not separate them.
  • Squeeze some Sriracha into a bowl that's just big enough to fit an onion ring.
  • Place the ring into the sauce. Using your fingers, spread the sauce all over the ring. Flip the onion and repeat. Get it coated, but not drenched.
  • Wrap bacon around the rings. Don't wrap too tightly since the bacon will shrink. Don't wrap it too loose or it'll fall off.
  • Brush (or just use your fingers) more Sriracha on the outside of the bacon.
  • Place the rings on your grill over indirect heat.
  • Grill the rings until the bacon just starts to crisp. Gently flip them (I used a grill spatula) and cook another 10-15 minutes. Remove to a baking sheet and let firm up a bit.
  • Serve with dipping sauce.

For the dipping sauce

  • Whisk together all ingredients except the milk.
  • If the mixture is too thick, add a splash of milk, whisk, and add more as needed if it is still too thick.