Prep the onions: Peel the onions and slice them into 1/2-inch thick rounds. Gently separate each slice into rings. Aim for medium-to-large rings that will hold their shape.

Season the rings: In a small bowl, mix 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, and a pinch of cayenne if using. Lightly sprinkle this over both sides of the onion rings. Keep it even—not heavy.

Wrap with bacon: Take a strip of bacon and start at one end of a ring. Overlap the bacon slightly as you wrap, covering the ring fully. If needed, use 1.5 to 2 strips per large ring. Tuck the end underneath to secure, or use a toothpick if it won’t stay.

Optional sweet touch: If you like, mix 1 tablespoon brown sugar with a pinch of paprika and lightly pat it on the bacon. This caramelizes beautifully, but will darken faster—so watch closely.

Preheat the air fryer: Set it to 375°F (190°C) for 3 minutes. A preheated basket helps the bacon crisp from the start.

Arrange in the basket: Spray the basket lightly to prevent sticking. Place the bacon-wrapped rings in a single layer with space between them. Overcrowding leads to steaming, not crisping.

Air fry: Cook at 375°F for 10–14 minutes, flipping halfway. Time varies by air fryer and bacon thickness. You’re looking for deep golden, crisp bacon and tender onions.

Check doneness: If the bacon still looks limp or pale, add 2–3 more minutes. If the sugar is browning too fast, lower to 360°F for the final minutes.

Rest and serve: Let the rings rest on a wire rack for 2–3 minutes to set the crisp. Serve hot with your favorite dips.