Ingredients
Scale
- 2 pounds all-beef hot dogs
- 1 cup sweet and smoky BBQ sauce
- 1/4 cup packed light brown sugar
- 2 tablespoons honey or maple syrup
- 1 tablespoon yellow mustard
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C) and prepare the hot dogs. Slice each hot dog into 1-inch thick pieces, creating small cylinders. Toss the hot dog pieces in a bowl with the smoked paprika, garlic powder, and black pepper until evenly coated.
- Step 2: Spread the seasoned hot dog pieces in a single layer on a foil-lined baking sheet or roasting pan. Bake for 15 minutes, allowing them to slightly crisp up and dry out the edges.
- Step 3: While the hot dogs bake, prepare the sticky sweet glaze. In a medium bowl, combine the BBQ sauce, brown sugar, honey (or maple syrup), and yellow mustard, stirring until the brown sugar is fully dissolved.
- Step 4: Remove the hot dogs from the oven and transfer them immediately into the bowl containing the sticky sweet glaze. Toss gently until every piece is thoroughly coated. Pour the sauced hot dogs back onto the baking sheet, ensuring they are spread out for maximum caramelization.
- Step 5: Return the sauced hot dog burnt ends to the oven and reduce the temperature to 350°F (175°C). Bake for an additional 20 to 25 minutes, stirring once halfway through, until the sauce is thick, sticky, and caramelized around the edges of the hot dogs.
- Step 6: Remove from the oven and let the burnt ends cool for 5 minutes before serving. The sauce will thicken further as it cools, achieving the desired sticky consistency.
Notes
- To achieve maximum stickiness and crisp edges, resist the urge to crowd the pan during baking—a single layer is key for proper caramelization during both stages.
- Leftover burnt ends keep well for up to 3 days; store them in an airtight container, ensuring they cool completely before sealing.
- Skip the microwave when reheating; instead, toss them briefly into a 300°F oven or air fryer for 5–8 minutes to revive that essential crispy, sticky edge.
- These burnt ends make a fantastic game-day appetizer with toothpicks, but for dinner, try serving them piled high over a bowl of creamy mac and cheese or baked beans.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American