Angels on Horseback

Get ready for the ultimate party appetizer that’ll make everyone think you’re a culinary genius! These Angels on Horseback—bacon-wrapped oysters with a hint of citrus—are the perfect blend of fancy and approachable. They’re crispy, briny, smoky, and utterly irresistible.

What makes these little bites so magical is the contrast between the crispy bacon exterior and the tender, juicy oyster inside. The smokiness of the bacon perfectly complements the natural brininess of the oysters, creating a flavor explosion that’s sophisticated yet totally crave-worthy. Plus, they look impressively gourmet while being surprisingly simple to make!

Ingredients

• 16 to 32 small oysters (or scallops), shucked, or larger ones cut in half
• 8 to 16 slices thin-cut bacon
• Lime or lemon wedges, for serving
• Wooden toothpicks, for securing

Steps

1. Pre-cook the bacon slices: Heat a large frying pan over medium-low heat. Working in batches if necessary, cook the bacon slices until they’re about halfway cooked (about 3-4 minutes), but still pliable and not crispy. This partial cooking is crucial—if you skip this step, your oysters will be overcooked by the time the bacon crisps up. Transfer to a paper towel-lined plate to cool.
2. Heat the grill or broiler: While the bacon cools, preheat your grill to high heat (approximately 450°F/232°C) or set your broiler to high. Position the oven rack about 4 inches from the heating element if using a broiler. This high heat ensures quick cooking that will crisp the bacon without overcooking the delicate oysters.
3. Wrap bacon around oysters: Take each cooled bacon slice and cut it in half crosswise. Wrap each half slice around one oyster, overlapping the edges by about 1 inch to secure. Pierce through with a toothpick to hold everything together. The toothpick should go through both overlapping ends of bacon and the oyster. If your oysters are very small, you can place two on each bacon half.
4. Grill or broil the wrapped oysters: Place the wrapped oysters on the hot grill or on a broiler pan. Cook for 5-6 minutes on the first side until the bacon begins to crisp. Turn them over using tongs (not a fork which would release juices) and cook for another 2-4 minutes. You’ll need to turn them once or twice to ensure even crisping on all sides. Watch carefully—the bacon can go from perfectly crisp to burnt very quickly!
5. Check for doneness: The oysters are done when the bacon is crispy and the oysters are plump and firm but still juicy, with their edges slightly curled. If using a food thermometer, the internal temperature should reach 145°F (63°C).
6. Finish with citrus: As soon as you remove the angels from the heat, squeeze fresh lemon or lime juice over them. The acidity brightens the flavors and cuts through the richness of the bacon. Serve immediately while hot for the best texture and flavor experience.

Smart Swaps

• Use prosciutto instead of bacon for a more delicate wrapper
• Try scallops instead of oysters if you’re not a fan of oysters
• For a spicy kick, dust with cayenne pepper (just ¼ teaspoon) before cooking

Make It Diabetes-Friendly

• This dish is naturally low in carbs, with approximately 1g carb per piece
• Choose center-cut bacon which has about 30% less fat than regular bacon
• Serve with a side of non-starchy vegetables like cucumber slices to keep the overall glycemic impact low
• If using canned oysters, rinse them briefly to reduce sodium content

Pro Tips

• Partially freeze the bacon for about 10 minutes before slicing—it makes it easier to cut cleanly
• Pat the oysters dry with paper towels before wrapping to ensure the bacon crisps properly
• These can be assembled up to 4 hours ahead and refrigerated until ready to cook
• For a party presentation, serve on a bed of rock salt to keep them upright and warm longer