Bacon-Wrapped Hickory Hot Dogs

If you're serving bacon-wrapped hot dogs at your cookout, we're DEFINITELY coming.
By Rachael Ray Every Day ,

Photography by Michael Graydon

Recipe by Alexa Weibel

Start to Finish: 25 minutes

Servings: 4

Ingredients

  • 1/3 cup mayonnaise

  • 1 tbsp. apple cider vinegar

  • 1 tbsp. sugar

  • 1 tsp. hot sauce (such as Tabasco)

  • 3/4 tsp. celery seeds

  • 2 cups coleslaw mix (about 4 1/2 oz.)

  • 4 thick-cut slices hickory- or applewood-smoked bacon

  • 4 hot dogs

  • 3 tbsp. smoky barbecue sauce

  • 4 hot dog buns

Preparation

1. In a medium bowl, whisk the mayonnaise, vinegar, sugar, hot sauce, and celery seeds; season with salt and pepper. Toss with the coleslaw mix; season.

2. Wrap 1 slice of bacon around each hot dog on an angle so the edges overlap slightly. In a large nonstick skillet, cook the hot dogs over medium heat, turning occasionally, until the bacon is cooked and the hot dogs are heated through, 8 to 10 minutes total. Transfer to a plate. Brush the hot dogs with the barbecue sauce.

3. Place the buns, splitside down, in the skillet with the pan drippings. Cook over medium heat until toasted, about 3 to 5 minutes.

4. Divide the hot dogs and slaw among the buns.

Nutrition Information

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