Hot Dog Burnt Ends
Hot Dog Burnt Ends are bite-sized hot dog chunks coated in mustard and a dry rub, then glazed with BBQ sauce and oven-baked until sticky and caramelized.
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.
Nutrition
Calories: 293kcalCarbohydrates: 21gProtein: 7gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 39mgSodium: 1187mgPotassium: 189mgFiber: 1gSugar: 17gVitamin A: 715IUVitamin C: 0.3mgCalcium: 33mgIron: 1mg
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