Hot Dog Burnt Ends are bite-sized chunks of hot dog coated in mustard and a dry rub, then glazed with BBQ sauce and oven-baked until sticky and caramelized. They deliver the flavor of BBQ burnt ends without the need for a smoker or an expensive brisket. Instead, you get a budget-friendly, party-perfect appetizer that’s always a hit at game day gatherings, potlucks, or backyard cookouts.
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Recipe at a Glance
- Ready In: 1 hour and 35 minutes
- Equipment: rimmed baking sheet with wire rack insert, disposable aluminum pan
- Ingredients: hot dogs, yellow mustard, dry rub, BBQ sauce, honey, brown sugar, apple cider vinegar, butter, worcestershire sauce
- Makes: 8 servings
- Difficulty: Easy
- Make-Ahead Friendly: Yes Freezer Friendly: Yes
- Kid Friendly: Yes
Why You'll Love this Recipe
- No Smoker Needed: Oven-baked; BBQ flavor indoors.
- Sticky, Caramelized Glaze: Sweet, smoky, and perfectly balanced.
- Party-Ready Bites: Easy to grab with toothpicks or mini forks.
- Budget-Friendly BBQ Flavor: Elevate hot dogs into something truly special.
Hot Dog Ingredients
The Hot Dogs - Step-by-Step
- Preheat and Prep: Preheat the oven to 325°F. Line a rimmed half-sheet pan with aluminum foil. Place a wire rack on top and spray lightly with cooking spray.
- Make the Dry Rub: Whisk together light brown sugar, paprika, chili powder, garlic powder, onion powder, Kosher salt, and black pepper. Set aside.
- Coat with Mustard: Gently blot the hot dogs dry with paper towels. Place them in a gallon Ziploc bag. Add mustard, seal, and massage to coat evenly.
- Season with Dry Rub: Transfer the coated hot dogs to the prepared rack. Sprinkle the dry rub evenly over all sides.
- First Bake (Build the Bark): Bake at 325°F for 1 hour, turning once, until the exterior darkens and the rub sets.
- Cut: Remove the hot dogs from the oven. Let sit for 5 minutes. Then slice each hot dog into 3–4 chunks.
The Glaze
- The Ingredients: You'll need BBQ sauce (I used Sweet Baby Ray Original), honey, light brown sugar, apple cider vinegar, unsalted butter, and Worcestershire sauce.
- Glaze: In a 3-quart saucepan, combine BBQ sauce, honey, brown sugar, vinegar, butter, and Worcestershire sauce. Simmer 2–3 minutes until glossy. Add hot dog chunks and toss gently to coat.
- Second Bake (Caramelize): Transfer the glazed hot dog chunks to a disposable aluminum pan. I used a 9 ½ x 11 ½-inch disposable aluminum pan. Spread in a single layer. Increase the oven temperature to 400°F and bake for 15 to 20 minutes, stirring once, until the glaze caramelizes and clings to the hot dogs.
- Remove and Rest: Remove the glazed hot dogs from the oven. Let rest for 5 minutes to allow the glaze to set. Serve warm with mini wooden forks or toothpicks.
These Oven-Baked Hot Dog Burnt Ends are sweet, smoky, sticky, and downright irresistible.
With their caramelized BBQ glaze and tender bite, Hot Dog Burnt Ends turn simple hot dogs into a BBQ-style appetizer that everyone will love. The best part? No smoker required. Yum!
Frequently Asked Questions
All-beef hot dogs, especially Nathan’s Jumbo, give the best texture and flavor. Avoid thin, bun-length hot dogs - they will dry out too much.
No. They’re baked until caramelized and sticky, not charred. The name is inspired by brisket burnt ends.
Feel free to use your favorite dry rub in this recipe.
My favorite is Sweet Baby Ray Original BBQ sauce, but feel free to use your favorite.
Yellow mustard is a classic binder. It helps the dry rub stick, and the flavor bakes away.
Yes. Cook the hot dogs through the glaze step, then reheat at 325°F or in an air fryer for a few minutes before serving.
Recipe Tips and Serving Suggestions
- Blot First: It's important to blot the excess moisture from the hot dogs before coating them in mustard. A dry surface helps mustard and rub stick evenly.
- Leftover Dry Rub: You may have some dry rub leftover. A light coat builds the bark without overpowering the flavor of the hot dogs.
- Minimize Mess and Cleanup:Use a Ziploc bag to coat the hot dogs in the mustard, line the baking sheet with aluminum foil before adding the dry rub, and use a disposable aluminum pan for the final bake. Toss the Ziploc bag, aluminum foil, and disposable aluminum pan when finished.
- Balance the Glaze: Sweet Baby Ray is naturally sweet, so this glaze reduces the added sugar for better balance.
- Serving Idea: Pile the Hot Dog Burnt Ends into a small cast-iron skillet for rustic BBQ flair, accompanied by a shot glass with mini-forks or toothpicks, a ramekin with extra BBQ sauce, and a basket of potato chips on the side.
Other Appetizers
Whether you're preparing for a party, hosting a tailgate, or just enjoying an outdoor barbecue, you'll love these appetizers.
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Recipe
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Hot Dog Burnt Ends
Equipment
- Half-sheet pan lined with aluminum foil
- Wire rack to fit inside the half-sheet pan
- Disposable Aluminum pan (See Tip 1)
Ingredients
Hot Dogs
- 10 jumbo all-beef hot dogs (See Tip 1)
- ⅓ cup yellow mustard (See Tip 2)
- ¼ cup (1.875 ounces) light brown sugar, packed
- 1 Tablespoon paprika (See Tip 3)
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
BBQ Glaze
- ½ cup BBQ Sauce (See Tip 4)
- 1 Tablespoon honey
- 1 Tablespoon light brown sugar, packed
- 1 Tablespoon apple cider vinegar
- 2 Tablespoons (1 ounce) unsalted butter
- 1 teaspoon Worcestershire sauce
Instructions
Hot Dogs
- Preheat the oven to 325°F. Line a half-sheet pan with aluminum foil. Place a wire rack on top and spray lightly with cooking spray. Set aside
- Blot the hot dogs dry with paper towels. Place them in a gallon Ziploc bag. Add the mustard. Seal and massage to evenly coat the hot dogs.
- Whisk together the brown sugar, paprika, chili powder, garlic powder, onion powder, salt, and pepper
- Transfer the mustard-coated hot dogs to the prepared wire rack. Sprinkle the dry rub evenly over all sides.
- Bake at 325°F for 60 minutes, turning once, until the exterior darkens and the rub sets.
- Remove the hot dogs from the oven. Allow to cool for 5 minutes. Slice each hot dog into 3–4 chunks.
BBQ Glaze
- In a 3-quart saucepan, combine BBQ sauce, honey, brown sugar, vinegar, butter, and Worcestershire. Simmer 2–3 minutes until glossy. Add the hot dog chunks and toss gently to coat.
- Transfer the glazed hot dog pieces to a disposable aluminum pan. Spread in a single layer. Raise the oven temperature to 400°F and bake for 15 to 20 minutes, stirring once, until the glaze caramelizes and clings to the hot dogs
- Remove from the oven. Let rest for 5 minutes to allow the glaze to fully set. Serve warm with mini forks or toothpicks.
- Yield: 8 to 10 servings. (See Tip 5)
Video
Tips/Notes
- I used a 9 ½ x 11 ½-inch disposable aluminum pan. You can also use a quarter-sheet pan or a 9x13-inch dish. The reason for using a disposable aluminum pan is to minimize cleanup. The excess glaze can bake onto the surface of the pan.
- I used Nathan's all-beef jumbo hot dogs. Jumbo hot dogs work best to minimize their drying out in the oven.
- The yellow mustard acts primarily as a binder for the dry rub. Most of its flavor is baked away in the oven.
- I used regular paprika, but feel free to use smoked paprika.
- I used Sweet Baby Ray Original BBQ sauce, but feel free to use your favorite.
- May be made in advance and reheated at 325°F until heated through.
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