Description
These Hot Dog Burnt Ends are a fun, easy, and surprisingly delicious appetizer or snack. Beef hot dogs are coated in a mustard and spice mixture, baked until caramelized, then tossed in BBQ sauce and baked again for a sticky, sweet, and smoky treat.
Ingredients
Scale
- 2 (14-16 ounce) packages beef hot dogs (see notes)
- 1 cup yellow mustard
- 2 tablespoons brown sugar
- 1 teaspoon cayenne pepper (adjust to your spice preference)
- 1 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
- 1 cup BBQ sauce (your favorite brand)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with aluminum foil for easy cleanup.
- Prepare Hot Dogs: Open the packages of hot dogs. Do not slice or cut the hot dogs at this stage.
- Combine Ingredients in Bag: In a large resealable plastic bag (gallon-sized), combine the whole hot dogs, yellow mustard, brown sugar, cayenne pepper, onion powder, and black pepper.
- Coat Hot Dogs: Seal the bag tightly, removing as much air as possible. Shake and massage the bag to ensure the hot dogs are thoroughly and evenly coated with the mustard and spice mixture.
- Bake (First Bake): Spread the coated hot dogs in a single layer on the prepared baking sheet. Bake in the preheated oven for 1 hour.
- Cut Hot Dogs: Remove the baking sheet from the oven. Carefully transfer the hot dogs to a cutting board. Let them cool slightly, then cut each hot dog into thirds.
- Increase Oven Temperature: Increase the oven temperature to 400°F (200°C).
- Coat with BBQ Sauce: In a medium bowl, combine the cut hot dog pieces with the BBQ sauce. Toss gently to coat them evenly.
- Bake (Second Bake): Return the BBQ sauce-coated hot dog pieces to the baking sheet, spreading them in a single layer.
- Bake Again: Bake in the preheated oven for an additional 10 minutes, or until the BBQ sauce is bubbly and slightly caramelized.
- Serve
Notes
- Hot Dogs: Use all-beef hot dogs for the best flavor. You can use any size hot dogs, but standard-size hot dogs work best. Do not use pre-cooked/smoked sausages.
- Mustard: Yellow mustard provides the best flavor and tang for this recipe.
- Brown Sugar: You can use light or dark brown sugar.
- Cayenne Pepper: Adjust the amount of cayenne pepper to your preferred level of spiciness.
- BBQ Sauce: Use your favorite BBQ sauce. A sweet and smoky BBQ sauce works well with this recipe.
- Serving Suggestions: Serve these hot dog burnt ends as an appetizer or snack. They’re great with toothpicks for easy serving. You can also serve them on slider buns or with other BBQ sides.