Super pro tip: par-bake the bacon on a sheet tray in the oven. Pop them in at 400F and check on them every 5 minutes or so. When they’re opaque (and look ‘cooked but not done’ – no browning yet) take them out of the oven, and place the pieces on a paper towel to soak up the excess fat.
Once they’re cooled, NOW wrap your poppers. They should be undercooked enough to still be easy to wrap/tuck, but if the bacon is a little overdone you can still hold it together with a toothpick and remove later. You can either finish them on the grill this way and avoid most flare ups, or continue in the oven for the crispiest poppers ever.
Been a chef for 10 years, this is the technique we’ve used for bacon-wrapped anything (jalapeños, shrimp, figs, etc.) It pre-renders the fat and allows whatever is wrapped to finish cooking at the same rate, which is how you get that perfect crispy outer layer.