Description
A sticky, sweet, oven-baked twist on classic burnt ends made with hot dogs, perfect for appetizers, parties, or an easy comfort-food meal.
Ingredients
- All-beef or plant-based hot dogs – 2 pounds, sliced into 1-inch pieces
- Brown sugar – 3/4 cup, packed
- Barbecue sauce – 1 cup
- Honey – 1/4 cup
- Dijon mustard – 2 tablespoons
- Garlic powder – 1 teaspoon
- Onion powder – 1 teaspoon
- Smoked paprika – 1 teaspoon
- Ground black pepper – 1/2 teaspoon
- Salt – 1/2 teaspoon
- Olive oil – 1 tablespoon
Instructions
- Preheat oven to 375°F (190°C) and lightly grease or line a baking dish.
- Place sliced hot dogs in the dish, drizzle with olive oil, and toss to coat.
- In a bowl, mix brown sugar, barbecue sauce, honey, Dijon mustard, garlic powder, onion powder, smoked paprika, black pepper, and salt until smooth.
- Pour sauce over hot dogs and stir to coat evenly.
- Bake uncovered for 35–40 minutes, stirring halfway through, until sticky and caramelized.
- Remove from oven, rest for 5 minutes, and serve warm.
Notes
- Use a wide baking dish to allow even caramelization.
- Adjust sweetness by reducing or increasing brown sugar slightly.
- For extra caramelized edges, broil for 2–3 minutes at the end, watching closely.
- Prep Time: 10 minutes
- Cook Time: 40 minutes