Baked Sriracha Glazed Man Candy Bacon Wrapped Onion Rings Recipes

Steps:

• Preheat oven to 400F, rack in the middle. Line a baking sheet with foil and place a cooling rack on top. Lightly spray the cooling rack.
• Place the brown sugar in a pie tin.
• Place the Sriracha in a bowl.
• Gently separate the onion rings leaving 2 rings together (you want to double up on the onions when you wrap them). For this dish you want the larger rings. The smaller, inner rings you can set aside and use in another dish.
• Take 2 strips of bacon and coat each side with brown sugar (doesn't have to be caked on but coated evenly).
• If your hands are sensitive, put on plastic gloves and using a pastry brush or rubber tipped brush, baste the Sriracha on all sides of the onion rings (leaving the 2 together).
• Starting at one end of the bacon, snuggly but gently wrap the bacon around the onion ring slightly overlapping itself. You should be able to get half way around (again, depends on how big your rings are).
• Take the second piece of bacon and place one end over top of the previous piece of bacon (where you left off) and continue wrapping until you have completely wrapped the onion ring in bacon. If you wish at this point you can skewer the bacon in place.
• Place end side down on the rack and continue wrapping the rest of the rings. For the smaller rings use 1 1/2 slices of bacon. You really don't want to overload this with bacon as you want the bacon to cook evenly.
• Once all the rings are wrapped, place in the oven and bake for 20 minutes. Using tongs GENTLY flip over.
• Cook for another 15-20 minutes. The last 3 minutes the rings may be broiled for a charred appearance.
• Remove from the oven and immediately plate. They will be soft so be careful but the bacon will crisp up and they will become crispy and crunchy.
• Side note: To help with cleanup, have a sink of hot soapy water ready that you can immediately put your cooling rack inches Don't let this stuff dry on the rack as it's a pain to get off. Soaking it for 15 minutes will take it off really easily.

Steps:

• Cut onions into 1/2 inch thick rings and pop the internal rings out until you have a nice sturdy onion ring. Brush onion with hot sauce. Wrap each onion ring with bacon and secure with a skewer or toothpick. Heavily cover the onion rings with pepper and smoke, grill or bake for about 90 minutes at 250-350°F. To make the spicy Sriracha mayo, combine 2 tablespoons of mayonnaise, 1 tablespoon of Sriracha sauce, and 1 teaspoon of lime juice. Mix well. Cook's note: You can use a charcoal grill via indirect heat and some smoke wood on top of the coals. Aim for 250-350°F and grill the onions rings for about 90 minutes. If using a Smoker load the grate with bacon wrapped onion rings and let it go for about 90 minutes at about 280°F. You'll know they are done when the bacon looks nicely cooked. We all know what cooked bacon looks like!

Steps:

• Whisk Sriracha chile sauce, soy sauce, mirin, lime juice, butter, brown sugar, and ginger together in a bowl.
• Put chicken thighs into a large, resealable plastic bag. Pour the chile sauce mixture into the bag. Squeeze excess air from bag and seal; marinate at least 1 hour to overnight.
• Preheat oven to 425 degrees F (220 degrees C). Prepare a baking sheet with cooking spray.
• Remove chicken thighs from marinade and shake to remove excess moisture; arrange onto prepared baking sheet.
• Pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer marinade for 10 minutes.
• Roast chicken thighs in preheated oven for 20 minutes, brush with the reserved marinade, and continue roasting until no longer pink at the bone and the juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

Steps:

• Chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing several times to start.
• Transfer puree into a large glass container such as a large jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring once a day. The mixture will begin to bubble and ferment. Scrape down the sides during each stirring. Rewrap after every stirring and return to a cool, dark place until mixture is bubbly.
• Pour fermented mixture back into blender with vinegar; blend until smooth. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in strainer.
• Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness, 5 to 10 minutes. Skim foam if desired.
• Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer sauce to jars or bottles and refrigerate.