• 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.