Sriracha Bacon Wrapped Onion Rings

Remove the outer skin of onion and slice rings about 1/2 inch thick (like the photo above). Separate rings, keeping two together for each separated ring (doubling up preserves the onion ring shape). Keep the larger rounds for making the onion rings. You can save the smaller onion parts for another recipe.
To make the dipping sauce, combine honey, sriracha and soy sauce in a small bowl. Brush each onion lightly with the sauce.
For each ring, you will need about 2 pieces of bacon. Wrap bacon around onion rings, tucking ends of bacon into the last wrapped section and then placing a toothpick through at the places where each bacon ends, in order to secure during cooking. You can also use skewers.
Dunk each bacon-wrapped ring in sauce and then place on a large baking sheet lined with parchment paper.
Preheat oven to 400°F. Bake onions for about 30 minutes. Then remove from oven and flip onions over, cooking for another 20 minutes or until bacon is crispy. Check in on the onions about 5 minutes before they are done to make sure your bacon is not charring too much. You may need to lower temperature or move to a lower shelf in the oven for the last few minutes if your bacon is charring too fast before it's finished being crispy. If your bacon is crispy but is not charred at all, you may need to adjust the temperature higher (about 15-25 degrees) for the last 2-3 minutes until you get a slight char.
Remove bacon onion rings from oven and let the bacon cool slightly and crisp up further. While waiting, make the glaze. Add sriracha, honey and soy sauce to a small saucepan and bring to a low boil. In a small bowl, completely dissolve cornstarch in water and then add to boiling mixture. Stir until sauce is thickened and then turn off stove. Brush a light layer of glaze on each of the finished bacon rings before serving. Garnish with chopped cilantro if desired.

Sriracha Bacon Wrapped Onion Rings

Ingredients

for the dipping sauce

for the glaze

for garnish

Instructions