Cut bacon lengthwise into nine 1/4- to 1/2-inch-thick slices.
Line a baking sheet with foil and place a cooling rack into the baking sheet. Coat the cooling rack with cooking spray.
Whisk together the sugar, cayenne, paprika, 2 teaspoons pepper and 1/2 teaspoon salt in a pie dish. Pour 1/2 cup of the maple syrup into a small bowl.
Brush both sides of each slice of bacon with maple syrup. Press the bacon, one slice at a time, into the brown sugar mixture to coat. Arrange on the greased wire rack. Sprinkle the bacon with the leftover brown sugar mixture.
Bake, rotating halfway through, until the bacon is cooked and the sugar is dark and caramelized, about 1 hour 30 minutes.
Transfer the bacon to a parchment-lined baking sheet. Let cool completely. (Bacon can be stored in an airtight container at room temperature for up to 3 days.)
Meanwhile, whisk together the red pepper flakes and remaining 1/4 cup maple syrup in a small bowl. Drizzle the bacon with the red pepper-maple syrup or serve on the side for dipping.
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