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Buffalo bacon bites with cool dill dip
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Snug as a nugget wrapped in bacon.
Want an appetizer that will make your party guests think you're some kind of crazy genius, but that secretly only took twenty minutes and four ingredients to prepare? (Well, seven, if you count the dip.) This quick recipe puts a spin on the traditional hot wing that only bacon can provide.
The bites:
6 frozen chicken nuggets
6 strips of bacon
1/4 cup melted butter
1/3 cup hot sauce
The dip:
2 tablespoons sour cream
1 tablespoon plain yogurt
Heavy dose of dried dill weed
Note: you could go with pre-made blue cheese or ranch. I promise not to judge you.
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Somebody's ready for a hot sauce bath.
Preheat your oven to 350. (Depending on the brand of nugget you use, you may need to adjust the temperature, but it'll be in this neighborhood.) Go ahead and put a layer of aluminum foil on a baking sheet. (I always advocate this step when baking bacon—much less mess on the pan or sheet, and much easier to collect the drippings later.)
Wrap each nugget in a strip of bacon. This part isn't an exact science, but you'll want to try to tuck the loose end under somehow. Pop the sheet into the oven for ten minutes.
Meanwhile, melt your butter (you can even stick it in with the nuggets in an oven-safe bowl) and combine with the hot sauce. (I prefer Frank's Red Hot.) Now's also a good time to mix up your dip, which really just means combining the ingredients.
One tip: you cannot have too much dill.
Have a napkin. Or twelve.
Turn the pan once, and then bake another 5 minutes. By this point your bacon should be getting a good sizzle on, but it'll still look a bit undercooked. Using heat-safe tongs, carefully turn each nugget over. The side that was touching the foil may stick slightly, and it should look much more cooked than the other side. Bake for another 4 minutes.
While the nuggets are still hot, roll them in the butter/hot sauce mixture to coat completely. Serve with dip on the side.
Along with napkins. Lots and lots of napkins.
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