These Sriracha bacon onion rings that I made on my Char-Broil Big Easy give new meaning to kicked-up goodness. I mean, come on, what could be better than Sriracha and bacon? Now, these rings don’t get all super crispy like they’ve been deep-fried, but they more than make up for that with flavor. You can’t possibly make enough of these to satisfy your guests.
You can serve the rings ‘as-is’, or do as I did and mix a few squirts of Sriracha and Ranch dressing together and use that as a dipping sauce. The cool Ranch helps cool off the spicy goodness, but it doesn’t hide it. Heck, I added Sriracha to it so it’s not like it’s wimpy.
You can’t fit a whole bunch of Sriracha bacon onion rings on the standard basket that comes with your Big Easy. To really make a batch, you’ll need the Big Easy cooking rack available from Char-Broil. It adds a lot of cooking room. You can read my evaluation of the rack by clicking here.Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!
Sriracha Bacon Onion Rings on the Char-Broil Big Easy
- 2 large Vidalia onions
- Sriracha sauce
- 8 slices good bacon
- Fire up your Big Easy.
- Slice the onion into thick 'steaks' about 1/2" thick.
- Push out the inner rings (save for another use), leaving the last two outer rings still together as one. Do not separate them. Note: If the rings are particularly thick then you can separate them as cook them as single rings.
- 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 Big Easy rack and lower into the Big Easy.
- Cook the rings until the bacon just starts to crisp. Gently flip them and cook another 10-15 minutes. Remove to a baking sheet and let firm up a bit.