Smoked Angels on Horseback
Equipment
- 24-32 Toothpicks or Skewers
- 1 Baking Sheet
- Normal Kitchen Utensils
Ingredients
- 1 3.75 Oz. Tin Smoked Oysters
- 6-8 Slices Bacon 6-8 Oz.
- Worcestershire Sauce For Garnish
- Lemon Wedges For Garnish (Optional)
Instructions
- If using wood toothpicks or skewers, soak them in water for at least ten minutes and preferably 30 minutes. This helps mitigate burning in the oven.
- Quarter your bacon slices – slice them in half widthwise and then lengthwise. (Smoked oysters are small, so you need small pieces of bacon to wrap them in.)6-8 Slices Bacon
- Preheat your oven to 400 degrees F
- While the oven preheats, wrap the oysters. Grab an oyster from the tin and wrap one of the bacon strip quarters around it. Secure it with a toothpick and place it on a foil-lined baking sheet.1 3.75 Oz. Tin Smoked Oysters
- Bake the angels at 400 degrees for 15-20 minutes, until the bacon is crispy. Flip halfway through baking.
- Remove the angels from the oven and drizzle with a little bit of Worcestershire sauce. Drizzle with a little (optional) lemon juice as well, if desired.Worcestershire Sauce, Lemon Wedges
- Serve hot, with a dish of Worcestershire sauce for dipping, and a few lemon wedges as a garnish.
Smoked Angels on Horseback – A Delicious Twist on a Classic
If you love oysters and bacon, you need to try Smoked Angels on Horseback. This version uses canned, smoked oysters, which are not only easier to find than fresh oysters but also add a deep, smoky flavor. Plus, they’re usually more affordable, making this an accessible way to enjoy a gourmet treat at home. A little Worcestershire sauce takes them to the next level, adding just the right amount of tang and umami.
The History Behind Angels on Horseback
Angels on Horseback is a classic British hors d’oeuvre that dates back to the 1880s. One of the earliest known mentions appears in Mrs. Beeton’s Book of Household Management in 1888, a cookbook that shaped British cuisine for decades. The dish was originally served as an appetizer or savory course at the end of a meal, a tradition that was common in Victorian England.
The name is a bit of a mystery, but it may come from the way the bacon curls around the oyster, resembling wings. The dish became popular in England and America, showing up on menus in fine dining restaurants and cocktail parties alike. While fresh oysters were traditionally used, smoked oysters offer a new take with even more depth of flavor.
Why Use Smoked Oysters?
Smoked oysters bring something extra to this dish. They have a rich, briny taste with a subtle smokiness that pairs beautifully with crispy bacon. Since they’re smaller than fresh oysters, you can make more Angels on Horseback per batch—perfect for serving at parties.
Another perk? Convenience. Canned smoked oysters are available year-round, unlike fresh oysters, which can be harder to find, especially if you don’t live near the coast. They also have a long shelf life, so you can keep them stocked for impromptu appetizer nights.
How to Serve Smoked Angels on Horseback
This dish is incredible on its own, but I highly recommend drizzling on a little Worcestershire sauce right before serving. The salty, smoky oysters and crisp, savory bacon get a boost from the deep umami of Worcestershire—it’s a simple step that makes a big difference.
Pair them with toasted bread or crackers for contrast, or serve them with a crudité to balance the richness. If you’re feeling experimental, try them with a side of cocktail sauce.
Try More of My Bacon-Wrapped Favorites
If you love this recipe, you should check out my original Angels on Horseback, made with fresh oysters. And if you want to try the counterpart to this dish, don’t miss my Devils on Horseback with Dates and Bleu Cheese—a sweet, savory, and creamy delight that’s just as addictive.
Smoked Angels on Horseback are simple, delicious, and packed with flavor. Whether you’re making them for a special occasion or just a treat for yourself, you won’t be disappointed!
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