Six Buffalo-glazed bacon-wrapped dill pickle spears with ranch dip on a dark platter

Appetizers

Buffalo Ranch Bacon-Wrapped Pickles

Name: Buffalo Ranch Bacon-Wrapped Pickles
Prep time: 1 h 10 min
Cook time: 30 min
Total time: 1 h 40 min
Yield: 6 spears
Ingredients: 6 chilled dill pickle spears; 6 slices standard-cut bacon (not thick-cut); Toothpicks, if needed; 1 bottle (12 oz / 1 1/2 cups) Buffalo wing sauce; 1 packet (1 oz) dry ranch seasoning; 1/2 cup ranch or blue cheese dressing, optional; Chopped dill or sliced scallion, optional

Tangy dill spears wrapped in crisp bacon with a hot Buffalo-ranch glaze.

6 spearsPrep 10 min + marinateCook 20–30 minTotal 30–40 min + marinate

Game dayBaconSpicy

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Method

Mix and divide

Stir the Buffalo sauce and ranch seasoning together. Before the pickles go in, reserve 1/2 cup and divide it between two clean bowls: 1/4 cup for brushing and 1/4 cup for serving. Keep the serving bowl untouched.

Marinate cold

Place the six spears in the remaining sauce. Cover and refrigerate at least 1 hour and up to 24 hours. Remove the pickles and discard the used marinade; do not baste or serve with it. Do not marinate at room temperature.

Dry and wrap

Heat the oven to 400°F. Foil-line a rimmed sheet pan and set a wire rack on top. Drain the spears and pat them very dry. Spiral one bacon slice tightly around each spear; place seam-side down and secure with a toothpick if needed.

Bake to crisp

Bake 20–30 minutes, turning after 15 minutes, until the bacon is deeply browned and crisp. During the last 5 minutes, brush lightly from the designated brushing bowl; never dip that brush into the serving bowl. Discard unused brushing sauce. Cook bacon to at least 145°F, then rest 3 minutes.

Finish and serve

Remove every toothpick. Rest 2–3 minutes so the bacon firms, then serve hot with ranch, blue cheese, or the untouched Buffalo-ranch serving sauce.