Bacon-Wrapped Hot Dogs Recipe

Ingredients

• 120 ml (1/2 cup)maple syrup
• 60 ml (1/4 cup)bourbon
• 2 tablespoonsDijon mustard
• 1 tablespoonapple cider vinegar
• 1/2 teaspoonsmoked paprika
• 1/4 teaspoononion powder
• 1/4 teaspoongarlic powder
• 1/2 teaspoonground black pepper
• 6all-beef hot dogs
• 6 slicesbacon
• 3 tablespoonssoftened butter
• 6hot dog buns
• 1jalapeño, thinly sliced
• 1 1/2 cupsstore-bought fried onions

Instructions

1. 1

   Mix the glaze

   Put the maple syrup, bourbon, Dijon mustard, vinegar, smoked paprika, onion powder, garlic powder and black pepper in a small saucepan. Whisk to combine.

2. 2

   Simmer the sauce

   Bring the mixture to a gentle boil, then simmer for 10 minutes, until thickened. Take the pan off the heat.

3. 3

   Wrap the hot dogs

   Tightly wrap each hot dog in one slice of bacon, overlapping the edges slightly. Stretch the bacon as you wrap to help it stay in place.

4. 4

   Heat the grill

   Preheat the grill to 175°C (350°F).

5. 5

   Prepare the skillet

   Lightly spray the skillet with cooking spray.

6. 6

   Arrange the hot dogs

   Place the bacon-wrapped hot dogs in the skillet.

7. 7

   Cook until crisp

   Cook for about 10 minutes, turning every few minutes, until the bacon is browned and crisp.

8. 8

   Glaze and finish

   Brush the hot dogs generously with the maple-bourbon sauce. Cook for a further 2 minutes, until the glaze has caramelised.

9. 9

   Butter the buns

   Spread the softened butter over the buns.

10. 10

    Toast the buns

    Toast the buns lightly.

11. 11

    Sauce the buns

    Spoon a little of the remaining sauce into each bun.

12. 12

    Assemble and serve

    Put one hot dog in each bun, then finish with jalapeño slices and crispy fried onions.

What are bacon-wrapped hot dogs?

Bacon-wrapped hot dogs are a hearty American-style cookout favourite: sausages are wrapped in bacon, cooked until crisp and served in buns with toppings. This version adds a maple-bourbon glaze for a sweet, savoury finish, with fried onions and jalapeño for crunch and heat.

The method builds flavour in layers: simmer the glaze, crisp the bacon, then coat the hot dogs near the end so the sauce can caramelise without spending too long over the heat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 620 calories, 19g protein, 57g carbs, 34g fat.

Most of the carbohydrates come from the buns, maple syrup and fried onions; the bacon, butter and sausage contribute much of the fat, while the all-beef hot dogs and bacon provide most of the protein. Balance the plate with a generous serving of salad or slaw, and choose a side without another rich sauce.

The maple-bourbon glaze

Sauce base: maple syrup brings sweetness, while bourbon, Dijon and cider vinegar add depth and tang. Smoked paprika, onion powder, garlic powder and pepper round out the flavour.

Thickening: simmer the sauce for the full 10 minutes, until it has reduced and thickened. Take it off the heat before preparing the hot dogs.

Wrapping the bacon

Snug wrap: stretch each slice slightly as you wind it around a hot dog, with a small overlap between turns. This helps the bacon stay close to the sausage as it cooks.

Even cooking: turn the hot dogs every few minutes so the bacon browns on all sides. The recipe uses a skillet on the grill, so use one suitable for grill cooking.

Getting the bacon crisp

Look for bacon that is browned and crisp after about 10 minutes of cooking, turning regularly. The exact pace can vary with the skillet and grill, so use the colour and texture as your guide as well as the timing.

Glaze timing: brush on the sauce only after the bacon has cooked, then give the hot dogs 2 more minutes. The glaze should look caramelised; keep turning or move them if it starts to darken too quickly.

Toasting and assembling

Buttered buns: spread the softened butter over the buns and toast them lightly. Keep them close by so you can assemble the hot dogs while everything is warm.

Toppings: spoon a little reserved sauce into each bun, then add a hot dog, thin jalapeño slices and fried onions. Add the onions at the end to preserve their crunch.

What to serve alongside

A crisp green salad or a simple slaw can balance the richness of the bacon, butter and sausage. Pickles or a sharp, vinegar-based side also work well alongside the sweet glaze.

For a more substantial cookout plate, serve with corn on the cob or potato salad. Keep additional sauce on the side for anyone who wants a sweeter, stickier bite.

Recipe notes & tips

• Slice the jalapeño thinly so its heat is spread evenly over the hot dogs.
• Keep an eye on the glaze as it simmers and stir if it begins sticking to the pan.
• Turn the hot dogs every few minutes to brown the bacon evenly.
• Brush on the sauce near the end of cooking to give it time to caramelise.
• Toast the buns lightly so they are warm but still soft enough to hold the toppings.
• Add the fried onions just before serving to keep them crisp.

Variations

• Adjust the heat: use fewer jalapeño slices for a milder finish.
• Extra tang: add a little more Dijon to the glaze before simmering.
• More smoky flavour: increase the smoked paprika slightly.
• Skip the bourbon: replace it with an equal amount of water for a bourbon-free glaze.
• Change the crunch: use finely sliced pickles in place of some of the fried onions.

Common mistakes to avoid

• Loose bacon wrap: stretch the bacon slightly and overlap its edges as you wrap each hot dog.
• Uneven browning: turn the hot dogs every few minutes while they cook.
• Burnt glaze: apply the sauce only for the final 2 minutes and watch it closely.
• Soggy fried onions: add them after the hot dogs are in the buns, just before serving.
• Over-toasted buns: toast them lightly so they remain easy to bite through.

How to store

Refrigerate leftover cooked hot dogs and sauce separately in airtight containers for up to 3 days. Reheat the hot dogs in a skillet or oven until hot throughout, and assemble with freshly toasted buns and fried onions just before serving.

Frequently asked questions