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Firecracker Hot Dogs

Firecracker hot dogs with spiral-scored grilled hot dogs that char and split open, then get loaded with spicy jalapeño relish, bright yellow mustard, and a sriracha drizzle. Toasted buns with a buttery inside finish the BBQ-style party hot dog recipe with crunchy crispy fried onions.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Beef hot dogs
  • 8 beef hot dogs
Hot dog buns
  • 8 hot dog buns Split and ready for toasting on the grill.
Butter
  • 2 tbsp butter Use softened butter for spreading on the bun interiors.
Jalapeño relish or pickled jalapeños
  • 0.5 cup jalapeño relish or pickled jalapeños Chop to keep topping thick and spoonable.
Yellow mustard
  • 0.25 cup yellow mustard Use for a bright squeeze over each dog.
Sriracha
  • 2 tbsp sriracha Drizzle for heat.
Crispy fried onions
  • 0.25 cup crispy fried onions Sprinkle last for crunch.
Ketchup for serving
  • 1 ketchup Serve on the side.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Score and grill the hot dogs
  1. Score each hot dog with diagonal cuts or a spiral cut to help them char and open on the grill.
  2. Preheat grill or grill pan to medium-high heat and cook hot dogs for 8–10 minutes, turning frequently, until charred and split open slightly.
Toast the buns
  1. Butter the inside of each bun and toast on the grill for 1–2 minutes until golden.
Assemble the firecracker topping
  1. Place a hot dog in each toasted bun and top with jalapeño relish.
  2. Add a squeeze of yellow mustard over each hot dog.
  3. Drizzle sriracha over each hot dog for extra heat.
  4. Finish with crispy fried onions and serve immediately with ketchup on the side.

Notes

For best char and splitting, score deeply enough to expose a little surface area, then keep the grill at medium-high so the hot dogs cook through while still caramelizing. Store leftovers in the refrigerator up to 3 days; reheat hot dogs in a skillet over medium heat until warm and toast buns briefly. Freezing isn’t recommended because the buns and topping will lose texture. For a lighter option, use turkey hot dogs and reduce sriracha slightly while keeping the jalapeño relish and crispy onions for crunch.