These BBQ Bacon-Wrapped Jalapeños are easier to make than they look! The key is to prepare all your components before assembly. Remember that jalapeños can vary in heat level, so taste a tiny bit (avoiding the seeds) if you're unsure about their spiciness. You can make these ahead of time and refrigerate until ready to cook, making them perfect for entertaining.

1. Step 1: Make sure your grill or oven is fully preheated before cooking to ensure even cooking.

   Preheat your grill to medium heat (around 350°F) or preheat your oven to 375°F.

2. Step 2: Wear gloves when handling jalapeños to protect your skin and avoid touching your eyes afterward. For milder poppers, remove all seeds and membranes; for spicier ones, leave some intact.

   Wearing gloves, cut each jalapeño in half lengthwise. Use a spoon to remove the seeds and membranes (this is where most of the heat is).

3. Step 3: Make sure your cream cheese is properly softened for easier mixing. You can microwave it for 15-20 seconds if needed.

   In a medium bowl, combine the softened cream cheese, shredded cheddar, garlic powder, onion powder, and smoked paprika. Mix until well blended.

4. Step 4: Use a small spoon or piping bag to fill the jalapeños neatly. Leave a small margin at the top to prevent the filling from oozing out during cooking.

   Fill each jalapeño half with the cheese mixture, being careful not to overfill.

5. Step 5: Stretch the bacon slightly as you wrap to ensure it cooks evenly and stays in place. The toothpick should go through both ends of the bacon and the jalapeño.

   Wrap each stuffed jalapeño half with a half-slice of bacon, starting at one end and wrapping around to the other. Secure with a soaked toothpick.

6. Step 6: This sweet and tangy glaze will caramelize during cooking, adding flavor and helping the bacon crisp up.

   In a small bowl, mix the BBQ sauce with the brown sugar until well combined.

7. Step 7: A silicone pastry brush works best for applying the sauce without losing too much in the process.

   Brush each bacon-wrapped jalapeño with the BBQ sauce mixture, coating the bacon evenly.

8. Step 8: If flare-ups occur, move the poppers to a cooler part of the grill temporarily.

   For grilling: Place the jalapeños on the grill, cut side up, and close the lid. Grill for 15-20 minutes until the bacon is crispy and the jalapeños are tender.

9. Step 9: The wire rack allows air to circulate around the poppers, helping the bacon cook evenly on all sides.

   For oven baking: Place the jalapeños on a wire rack set over a foil-lined baking sheet to catch drippings. Bake for 20-25 minutes until the bacon is crispy and the jalapeños are tender.

10. Step 10: This final glaze adds an extra layer of flavor and gives the poppers a glossy finish.

    During the last 5 minutes of cooking, brush the poppers with additional BBQ sauce mixture.

11. Step 11: The filling will be extremely hot right after cooking. Allowing them to cool slightly makes them easier to handle and prevents burned mouths.

    Remove from the grill or oven and let cool for 5 minutes before serving.

Serve these poppers while they're still warm for the best flavor and texture. They pair wonderfully with a cool ranch or blue cheese dipping sauce to balance the heat. Leftover poppers can be refrigerated and reheated in a 350°F oven for 5-7 minutes until warmed through.