Description
New Year’s Hot Dog BBQ Burnt Ends
Ingredients
2 lbs hot dogs (or sausages)
1 cup BBQ sauce (your favorite brand)
2 tbsp brown sugar
1 tbsp honey
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tbsp Worcestershire sauce
Instructions
Prep the Hot Dogs:
Slice hot dogs into bite-sized pieces (about 1.5 inches long).
Preheat the Oven:
Set oven to 250°F (120°C) for low and slow cooking.
Season the Hot Dogs:
In a large mixing bowl, toss the hot dog pieces with smoked paprika, garlic powder, and onion powder.
Bake the Hot Dogs:
Arrange the hot dog slices on a baking sheet lined with parchment paper or foil. Bake for 30 minutes, allowing them to slightly crisp up.
Prepare the BBQ Glaze:
In a bowl, mix BBQ sauce, brown sugar, honey, and Worcestershire sauce until smooth.
Coat the Hot Dogs:
Remove the hot dogs from the oven and toss them in the BBQ glaze. Ensure they’re fully coated.
Caramelize the Glaze:
Return the glazed hot dogs to the oven. Increase the temperature to 300°F (150°C) and bake for an additional 30 minutes, turning them halfway through.
Serve and Enjoy:
Serve warm as an appetizer or with sides like coleslaw, cornbread, or potato salad.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6-8
#BBQBurntEnds #NewYearsTreat #EasyRecipe
Step-by-Step Guide
Follow these detailed instructions for perfect Hot Dog BBQ Burnt Ends. Begin by preheating your oven to 250°F (120°C). While it heats, slice your hot dogs into 1.5-inch bite-sized pieces. In a large bowl, toss the pieces thoroughly with the smoked paprika, garlic powder, and onion powder. Spread the seasoned pieces in a single layer on a baking sheet lined with parchment paper or foil. Bake for 30 minutes; this slow-cooking phase renders some fat and starts the crisping process. While they bake, prepare the glaze by whisking together the BBQ sauce, brown sugar, honey, and Worcestershire sauce until fully combined. After the initial bake, transfer the hot dog pieces to a clean bowl, pour the glaze over them, and toss until every piece is evenly coated. Return the glazed pieces to the baking sheet, increase the oven temperature to 300°F (150°C), and bake for another 30 minutes. Remember to turn them halfway through to ensure even caramelization and that signature “burnt end” stickiness.
Serving Suggestions
These sweet, smoky, and savory burnt ends are incredibly versatile. Serve them warm in a bowl with toothpicks as the ultimate party appetizer. For a heartier meal, pile them onto slider buns with a dollop of coleslaw. They also make a fantastic topping for loaded nachos or baked potatoes. Classic BBQ sides like cornbread, potato salad, baked beans, or a simple green salad perfectly balance the rich flavor.
How-to Summary
To make Hot Dog BBQ Burnt Ends: 1) Slice hot dogs. 2) Season with spices. 3) Bake at 250°F for 30 mins. 4) Coat in a mix of BBQ sauce, brown sugar, honey, and Worcestershire. 5) Bake again at 300°F for 30 mins, turning halfway. The result is a sticky, caramelized, and crowd-pleasing treat.
Frequently Asked Questions
Can I use different sausages? Absolutely. Andouille, smoked sausage, or kielbasa will add deeper flavor and a firmer texture, adjusting the cooking time slightly if they are thicker.
Can I make these in an air fryer? Yes. Cook seasoned pieces at 350°F for 10-12 minutes, shaking halfway. Toss in glaze and air fry for another 3-5 minutes until sticky.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 300°F or in a skillet over medium heat to restore the sticky texture.
My glaze isn’t caramelizing. What’s wrong? The oven temperature may be too low, or the glaze may be too thin. Ensure your oven is fully preheated to 300°F for the second bake, and consider using a thicker, sugar-rich BBQ sauce.
Can I prepare these ahead of time? You can complete the first bake and seasoning a day ahead. Store the pieces and glaze separately in the fridge, then coat and complete the final bake just before serving.
Common Mistakes to Avoid
- Skipping the first low-temperature bake: This step is crucial for rendering fat and creating a base texture; rushing it leads to soggy results.
- Crowding the baking sheet: Arrange pieces in a single layer with space between them to allow for proper air circulation and even caramelization.
- Not turning halfway during the final bake: This ensures all sides get evenly coated and sticky, preventing one side from burning.
- Using a watery BBQ sauce: A thin sauce will not create a proper glaze. Opt for a thick, high-quality sauce for the best coating.
Conclusion
These Hot Dog BBQ Burnt Ends are a guaranteed hit, transforming simple ingredients into an irresistible, shareable dish. The method of slow baking followed by glazing and caramelizing creates a perfect balance of sweet, smoky, and savory flavors with a delightfully sticky texture. Whether for a New Year’s party, game day, or a fun family dinner, this easy recipe delivers maximum flavor with minimal effort. Give it a try and watch them disappear!