Makes 12 pieces of bacon
- 12 strips of thick cut bacon (I like Benton's and Wright's brands)
- 3 tablespoons brown sugar
- 3 teaspoons freshly ground black pepper
- 1½ teaspoons red chile flake
- 4 tablespoons honey
- 1-2 squirts Sriracha
Preheat the oven to 400 degrees F.
Line a rimmed baking sheet with aluminum foil.
Place the bacon strips side by side on the baking sheet. 12 strips usually fit perfectly.
Mix together the honey and sriracha in a small bowl with a fork. Drizzle evenly on 4 of the bacon strips.
Sprinkle the brown sugar on 4 more strips.
Sprinkle the black pepper evenly on the remaining 4 strips. Finish those strips by evenly sprinkling with the chile flakes.
Place the baking sheet on the middle rack in the oven. Bake for 13 minutes, then flip using tongs and bake another 2-4 minutes until crispy.
Lay a piece of parchment the size of the baking sheet on the counter.
Remove the bacon with tongs and place on the parchment. Let cool 1-2 minutes before serving.
Place the bacon on a large cutting board. Serve along with the Parmesan Black Pepper biscuits.