Recipe by Alexa Weibel
Start to Finish: 25 minutes
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
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.