Bacon Wrapped Hot Dogs

Ingredients

• 8beef hot dogs
• 8–16 slicespre-cooked bacon
• 8bakery-style hot dog buns, split and toasted
• to tasteground black pepper (optional)
• to tastesmoked paprika (optional)
• to tasteonion powder (optional)
• to tastegarlic powder (optional)

Instructions

1. 1

   Wrap the hot dogs

   Blot the hot dogs dry on a paper towel-lined surface. Starting at the top of one hot dog, spiral-wrap a slice of bacon around it, overlapping the layers and finishing halfway down. Continue with a second slice, wrapping downwards; use toothpicks to secure the bacon if needed. Repeat with the remaining hot dogs.

2. 2

   Season and choose

   Choose either the oven or grill method. If you like, season the wrapped hot dogs with black pepper, smoked paprika, onion powder and garlic powder before cooking. Avoid adding salt, as the bacon is already salty.

3. 3

   Bake in the oven

   Heat the oven to 220°C (425°F), or 200°C fan (400°F). Line a large baking tray with foil or parchment, set an oven-safe wire rack on top and spray it with non-stick cooking spray. Put the hot dogs on the rack and bake for 8 minutes. Turn them over and bake for another 7–11 minutes, until hot throughout and the bacon is cooked; the source recipe notes that its hot dogs took 16 minutes.

4. 4

   Cook on the grill

   Heat the grill to medium-high and grease the grates. Add the hot dogs, cover the grill and cook for about 6–12 minutes, turning as needed until nicely charred all over.

5. 5

   Cool and remove

   Transfer the pan of hot dogs to a cooling rack. Remove and discard any toothpicks, then leave the hot dogs to cool for 1–2 minutes.

6. 6

   Fill and serve

   Place one bacon-wrapped hot dog in each toasted bun. Add your favourite hot dog toppings and serve.

What are bacon-wrapped hot dogs?

Hot dogs served in buns are a familiar American cookout staple, and wrapping them in bacon adds a smoky, crisp layer. This version keeps the ingredient list short and uses either an oven or a grill.

Pre-cooked bacon wraps easily around the sausages, while a rack in the oven lets heat circulate around them. Toasted bakery-style buns give the finished hot dogs a warm, sturdy base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 98 calories, 3g protein, 1g carbs, 9g fat.

The hot dog buns provide most of the carbohydrates, while the bacon and sausages contribute much of the fat and protein. For a more balanced plate, serve a hot dog with a generous side of vegetables or salad.

Choosing the bacon

Pre-cooked bacon: The recipe calls for 8–16 slices, depending on how much bacon you want around each hot dog. Overlapping the bacon helps cover the sausage as you wrap.

Wrapping neatly

Spiral wrap: Begin at the top and overlap each turn, then continue down the hot dog with a second slice if using one. Secure loose ends with toothpicks where needed, and remember to remove them before serving.

Oven or grill?

Oven: A wire rack set over a lined tray helps keep the hot dogs above the drippings and makes cleanup easier. Turn them after 8 minutes, then bake for a further 7–11 minutes.

Grill: Cook covered over medium-high heat for about 6–12 minutes, turning as necessary. Keep an eye on them so the bacon chars without scorching.

How to tell they are ready

Look for bacon that is cooked through and crisping, and hot dogs that are hot throughout. The stated oven time is a guide: the source recipe reports a 16-minute cook, while the method gives a range of 15–19 minutes.

Buns and toppings

Toasted buns: Split and toast the buns before filling them so they are ready when the hot dogs finish cooking. Add your favourite hot dog toppings just before serving.

Recipe notes & tips

• Blot the hot dogs dry before wrapping so the bacon sits against the surface.
• Use one or two slices of bacon per hot dog, depending on how much coverage you prefer.
• Set the hot dogs on an oven-safe rack over the lined tray for the oven method.
• Turn the hot dogs during cooking so they brown on more than one side.
• Skip added salt; the bacon already brings saltiness.
• Remove all toothpicks before serving.

Variations

• Peppery finish: Add ground black pepper before cooking.
• Smoky seasoning: Dust the wrapped hot dogs with smoked paprika.
• Garlic note: Add a little garlic powder before baking or grilling.
• Onion flavour: Season with onion powder before cooking.
• Grilled version: Cook covered on a greased grill over medium-high heat.

Common mistakes to avoid

• Loose bacon: Overlap the spiral as you wrap and secure it with toothpicks if needed.
• Adding salt: Leave it out because the bacon is already salty.
• Skipping the turn: Turn the hot dogs halfway through oven cooking so they brown on both sides.
• Overcooking on the grill: Turn and check them during the 6–12 minute cooking window.
• Serving with toothpicks: Remove and discard them after cooking, before filling the buns.

How to store

Refrigerate leftover hot dogs in a covered container and eat within 3–4 days. Reheat until hot throughout in the oven or in a pan; store buns separately and toast them before serving.

Frequently asked questions