Sweet & Spicy Bacon-Wrapped Chicken Tenders Recipe
If you’re looking for the perfect blend of sweet, spicy, savory, and smoky, look no further. These sweet and spicy bacon-wrapped chicken tenders are everything you want in an appetizer—or even a full meal. With crispy bacon on the outside and tender, juicy chicken inside, they’re coated in a mouthwatering glaze that combines brown sugar and hot sauce for the perfect flavor kick.
Whether you’re cooking for a party, a game night, or just a cozy dinner, this recipe is guaranteed to impress.
Why You’ll Love This Recipe
- Bold Flavors: The mix of brown sugar and hot sauce creates an irresistible balance between sweet and spicy.
- Simple Ingredients: No complicated or hard-to-find items—just pantry staples and a few minutes of prep.
- Crispy and Juicy: Wrapping the chicken in bacon locks in moisture and adds a satisfying crunch.
- Crowd-Pleaser: These tenders are always a hit at gatherings, barbecues, and family dinners.
Ingredients
- 1 lb chicken tenders (about 8–10 pieces)
- 12 slices of bacon (regular or thick-cut)
- ½ cup brown sugar
- ¼ cup hot sauce (such as Frank’s RedHot or your favorite brand)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
- Cooking spray or oil, for greasing the pan
Step-by-Step Instructions
1. Preheat the Oven
Start by preheating your oven to 400°F (200°C). Line a baking sheet with aluminum foil (for easy cleanup), and place a wire rack on top. Lightly grease the rack with cooking spray or oil to prevent the chicken from sticking.
2. Make the Sweet & Spicy Sauce
In a mixing bowl, combine the brown sugar, hot sauce, garlic powder, smoked paprika, cayenne pepper, salt, and pepper. Whisk until the sugar dissolves and the mixture becomes a smooth, sticky glaze.
Tip: You can adjust the spice level by reducing the cayenne or adding a touch of honey for more sweetness.
3. Wrap the Chicken with Bacon
Take each chicken tender and wrap it tightly with a slice of bacon. If necessary, secure the bacon with a toothpick. Make sure the bacon overlaps slightly so it stays in place during baking.
Note: If your chicken tenders are small, you may only need half a slice of bacon per piece.
4. Coat the Wrapped Chicken
Dip each bacon-wrapped chicken tender into the sauce mixture, coating it on all sides. Place the glazed tenders on the wire rack, leaving space between each one to allow for even cooking.
Optional: Reserve some extra sauce to brush on during or after baking for extra flavor.
5. Bake to Perfection
Place the tray in the preheated oven and bake for 25–30 minutes, or until the bacon is crispy and the chicken reaches an internal temperature of 165°F (74°C).
For extra crispiness, turn on the broiler for the last 2–3 minutes—but watch carefully to avoid burning.
6. Let Rest and Serve
Remove the tenders from the oven and let them rest for about 5 minutes before serving. This helps the juices settle and makes them easier to handle. Brush with more sauce if desired.
Serve with ranch dressing, blue cheese dip, or a cool yogurt-based sauce to balance the heat.
Serving Suggestions
- Serve on a platter with toothpicks for parties.
- Pair with a fresh garden salad for a complete meal.
- Make it a Southern-style dinner with mashed potatoes and cornbread.
Storage & Reheating Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (175°C) for 10–15 minutes or in an air fryer for a few minutes to maintain crispiness.
- Avoid the microwave if you want to keep the bacon crispy.
Nutrition Information (Estimated per piece)
- Calories: 220
- Protein: 16g
- Fat: 14g
- Carbs: 7g
- Sugar: 5g
- Sodium: 450mg
Note: Nutritional values vary depending on the bacon and sauce used.
FAQs
Can I use chicken breasts instead of tenders?
Yes! Just cut the breasts into long strips about the same size as tenders.
Can I prep these ahead of time?
Absolutely. You can wrap the chicken and refrigerate it for up to 24 hours before baking. Add the glaze right before cooking.
What if I don’t have a wire rack?
You can place the bacon-wrapped chicken directly on the foil-lined tray, but the underside may be less crispy. Flip halfway through baking for better results.