Buffalo Rumblings regulars know the drill. But for the new Buffalo Bills fans circling the wagons with us, we’re about more than just football here. Need something exciting for this week’s game day chow line? Wingin’ It brings you a themed recipe for every regular-season and postseason Bills game. Like this one...
Our suggestion this week comes from SgtR007 and a major kudos for that as candied bacon is fantastic and incredibly easy. My version will take a little extra time due to rolling with a hot sauce marinade to get a deeper flavor, but that won’t increase the difficulty level in any measurable way.
Buffalo Candied Bacon
Serves: About 4
Active Time: 20 min
Total Time: 2 - 10 hours
1 lb bacon
2⁄3 cup hot sauce
1⁄2 tsp ground sage
1 tsp apple cider vinegar
You’ll need: Parchment paper, baking sheets
- Separate bacon strips and place into large storage bag or container.
- Mix hot sauce, sage, and vinegar into the container and shake to ensure even distribution over bacon strips. Seal tightly and refrigerate for at least an hour but feel free to allow it to marinate overnight.
- Preheat oven to 375ºF. Line baking sheets (2-3 depending on size) with parchment paper.
- Arrange bacon in a single layer on sheets; add black pepper to taste and a light layer of brown sugar (see below).
- Bake on center rack of oven until desired crispiness. Start checking at about 20 min mark (see below), and anticipate at least 30 min total cooking time. Remove from oven; allow bacon to cool before serving.
Wingin’ It Tips and Prep Gallery
Pretty easy tips this week. The first picture shows the amount of brown sugar I used. It’s not a ton. The rendering fat will spread it out evenly and caramelize the whole deal while it’s cooking.
I don’t have a picture for the next tip but if you have to use more baking sheets than will fit on the center rack of your oven, you can easily use two racks. Place one just above center and one just below. After every 15 minutes, swap the sheets. Even with a single rack in use, it’s not a bad idea to rotate the baking sheets.
For our second picture that’s the cooked bacon — and pay attention to the parchment paper. It’s a disaster. Now imagine that’s on your baking sheet. Use parchment paper. The bacon will stick a little but not a ton like it would on the sheet or foil, and cleanup is zero issue.