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Sweet and Spicy Bacon Wrapped Chicken Tenders

These Sweet and Spicy Bacon Wrapped Chicken Tenders are a quick and indulgent weeknight dinner, featuring crispy bacon and a sticky glaze of maple syrup, brown sugar, and sriracha.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds chicken tenders, trimmed and patted dry For crisping
  • 10 slices thin bacon Regular or turkey bacon for a lighter option
  • 1/3 cup maple syrup Substitute honey if needed for sweetness
  • 2 tablespoons brown sugar Helps caramelize and build the glaze
  • 1 tablespoon sriracha or other hot sauce Adds the spicy kick; adjust to taste
  • 1 teaspoon smoked paprika Brings warmth and smoky depth
  • 1/2 teaspoon garlic powder For savory balance
  • Salt and freshly ground black pepper To taste
  • Toothpicks To secure the bacon wraps
Optional Garnishes
  • Chopped fresh parsley or chives For garnish
  • Lemon wedges For brightness

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
  2. Season the chicken tenders lightly with salt, pepper, smoked paprika, and garlic powder.
  3. Wrap each tender with a half slice of bacon, securing with a toothpick if needed.
  4. In a small bowl, whisk together maple syrup, brown sugar, and sriracha until smooth.
  5. Place the bacon-wrapped tenders on the rack, seam-side down. Brush each piece generously with the glaze.
Cooking
  1. Bake for 12 minutes, then brush a second layer of glaze and flip the tenders.
  2. Bake an additional 6-10 minutes until the bacon is crisp and the glaze is sticky and golden.
  3. Finish under the broiler for 1-2 minutes if you want extra char, watching closely to prevent burning.
  4. Let rest for 3 minutes, garnish with parsley or chives, and serve with lemon wedges.

Notes

For a gluten-free option, ensure your hot sauce and brown sugar are gluten-free. Optional variations include using gochujang for spice and creating a balsamic reduction drizzle.