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Firecracker Hot Dogs

Firecracker hot dogs are grilled hot dogs spiral-scored for maximum char, then loaded with spicy jalapeño relish, bright yellow mustard, and a sriracha drizzle. This easy summer cookout recipe comes together fast with toasted buns and crunchy fried onions for a bold BBQ-style finish.
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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: 450
Ingredients Equipment Method Notes

Ingredients
  

Beef hot dogs
  • 8 beef hot dogs
Hot dog buns
  • 8 hot dog buns
Toppings
  • 2 tbsp butter softened
  • 0.5 cup jalapeño relish or pickled jalapeños chopped
  • 0.25 cup yellow mustard
  • 2 tbsp sriracha
  • 0.25 cup crispy fried onions
  • ketchup for serving

Equipment

  • 1 cast iron skillet

Method
 

Score and char 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.
Load and serve
  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 the top for heat.
  4. Finish with crispy fried onions and serve immediately with ketchup on the side.

Notes

For the best char, keep the grill at medium-high and turn the hot dogs often so the scored edges split open without burning. Refrigerate leftovers in a covered container up to 3 days; reheat hot dogs briefly on the grill or in a hot pan. The buns are best toasted fresh, but toppings can be stored separately. To make this lighter, use turkey hot dogs and reduce the sriracha to taste while keeping the jalapeño relish and mustard.