Description
Hot Dog Burnt Ends are a delightful and quick meal option. Featuring tender hot dogs coated in a savory blend of spices, brown sugar, and BBQ sauce, each bite offers a burst of flavor. This dish is perfect for a casual gathering or a comforting dinner at home, making it a must-try for those seeking an easy, homemade treat.
Ingredients
Scale
- 2 pkg. hot dogs
- 1/4 cup mustard
- 1/3 cup brown sugar
- 1/2 cup bbq sauce
- 1/3 cup butter
- 1 tsp liquid smoke
- hot dog dry rub
- 1/4 cup brown sugar
- 2 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dry mustard
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat your oven to 275°F (135°C).
- In a ziplock bag or bowl, combine hot dogs with mustard, liquid smoke, and dry rub; toss until evenly coated.
- Arrange the coated hot dogs on a baking sheet lined with non-stick aluminum foil.
- Bake in the preheated oven for 1 hour.
- After baking, slice hot dogs into thirds and top with brown sugar, BBQ sauce, and butter.
- Increase the oven temperature to 350°F (175°C) and return hot dogs to the oven for an additional 25-30 minutes, tossing once or twice during baking.
- Once the hot dogs are caramelized and browned, remove from the oven and let cool slightly before serving.
- For extra crispiness, increase the temperature to 400°F (200°C) for the last 10 minutes.
- If using frozen hot dogs, defrost by baking at 400°F (200°C) for about 4 minutes, drain any liquid, then reduce heat to 275°F (135°C) and follow the mixing instructions.
Notes
Make sure to line your baking sheet with non-stick aluminum foil for easy cleanup.
For a spicier kick, consider adding some cayenne pepper to the dry rub mixture.
These burnt ends can also be served as an appetizer or main dish, making them versatile for any occasion.
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 12g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg