BBQ Bacon Wrapped Hot Dogs
Bacon wrapped BBQ hot dogs are the easiest way to turn a basic cookout staple into the thing everyone talks about. I toss the hot dogs in BBQ sauce, wrap them in bacon, grill them until the bacon is crackling crisp, then load them up with crispy fried onion straws.
Quick Look: Bacon Wrapped BBQ Hot Dogs
- What it is: hot dogs tossed in BBQ sauce, wrapped in bacon, grilled to smoky perfection, and topped with crispy buttermilk fried onion straws.
- Why you’ll love it: it’s the upgrade your cookout hot dog has been missing, and you can wrap everything ahead of time and grill when your guests arrive.
- Total time: 35 minutes (20 min prep, 15 min cook)
- Yield: 7 hot dogs
Table of Contents
Key Ingredients and Notes
- Hot dogs: use your favorite hot dogs, preferably not footlongs or other longer ones because those are too long to wrap with one slice of bacon.
- Bacon: use regular sliced bacon, not thick cut. Thick cut bacon stays soft and chewy in the middle by the time the hot dog is heated through, while regular slices crisp all the way and hug the hot dog tightly as they shrink.
- Buttermilk: the acidity tenderizes the onion and helps the flour coating stick for a crisper fry. No buttermilk on hand? Stir 1 tablespoon of lemon juice or vinegar into 1 cup of regular milk and let it sit for 5 minutes before using.
- BBQ sauce: any style works here, mustard based, spicy, or honey sweet, but a thicker sauce clings to the bacon better on the grill than a thin, vinegar-forward ones.
How to Make Bacon Wrapped BBQ Hot Dogs
- Wrap tightly, then pin the ends. Toss the hot dogs in BBQ sauce first, then wrap each one in a spiral with one strip of bacon, tucking the ends underneath. If the wrap feels loose, secure both ends with a toothpick soaked in water for a few minutes first. That soak keeps the pick from scorching on the grill.
- Set up a cooler zone on the grill. Push your coals to one side, or set a gas grill to medium, and place the grate a little farther from the heat than usual. Bacon takes longer to crisp than a hot dog needs to heat, so this buys the bacon time without drying out the meat inside.
- Grill low and turn often. You can start bacon wrapped hot dogs on the hotter side of the grill to sear the bacon and then move them over to the cooler side to finish cooking. You’ll know it’s close when the bacon fat renders and the edges turn deep golden brown rather than pale and soft.
- Toast the buns at the end. A few minutes before the hot dogs are done, lay the buns cut-side down on the grill just long enough to pick up light grill marks. Watch them closely, they toast fast.
- Soak, then dredge, the onions. Slice the onion into thin rings and let them sit in buttermilk in the fridge for at least 30 minutes. Shake off the excess buttermilk before tossing the rings in the seasoned flour, and pat any thick clumps of flour off so the coating stays thin.
- Fry until they sound crisp, not just look golden. Heat oil to 375°F and fry the onion straws in small batches so the oil temperature doesn’t drop. They’re ready when they turn deep golden brown.
Ways to Serve Bacon Wrapped BBQ Hot Dogs
These hot dogs pair well with a cool, crunchy side to balance the smoky richness.
- Try my creamy corn salad for something bright and easy, or the best macaroni salad if you want a classic cookout side.
- My Greek tortellini salad brings a fresher, herby contrast, and dill pickle potato salad adds a tangy crunch that plays really well off the smoky bacon.
Bacon Wrapped Hot Dogs Recipe FAQs
Why does the bacon keep sliding off my hot dogs?
Bacon shrinks as it cooks and loosens if it isn’t tucked tightly. Wrap it snugly with the ends tucked under, and use a toothpick at each end if you want extra insurance.
Can I bake these instead of grilling?
Yes. Place the wrapped hot dogs on a wire rack set over a baking sheet and bake at 400°F for 15 to 20 minutes, until the bacon is crisp. The rack lets the fat drip away instead of pooling under the hot dogs.
Can I fry the onion straws ahead of time?
They’re best fried right before serving so they stay crisp. If you need to save time, you can slice the onions and get them soaking in buttermilk up to a few hours ahead, then fry just before your guests arrive.
Do I have to use toothpicks?
Not if the bacon is wrapped tightly with the ends tucked underneath. Toothpicks just add extra security, especially if you’re flipping the hot dogs often.
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Bacon Wrapped BBQ Hot Dogs Recipe
Bacon wrapped BBQ hot dogs are the easiest way to turn a basic cookout staple into the thing everyone talks about. I toss the hot dogs in BBQ sauce, wrap them in bacon, grill them until the bacon is crackling crisp, then load them up with crispy fried onion straws.
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Servings: 7
Calories: 507kcal
Ingredients
Hot Dogs:
- 7 hot dogs
- 7 Bakery Fresh hot dog buns
- 7 strips of uncooked bacon
- 1/3 cup honey bbq sauce
Fried Onions:
- 1 large yellow onion
- 1 cup low fat buttermilk
- 1½ cups all purpose flour
- Salt
- fresh cracked black pepper
- 3 cups vegetable or canola oil for frying
Instructions
Fried Onions:
- Slice the whole onion width-wise, to create thin circle slices. Place onion rings into a large bowl and pour buttermilk over it. Make sure onions are submerged. Cover the bowl and place in the refrigerator for about 30 minutes. (You can keep onions in buttermilk for a few hours if needed.)
- Pour oil into a deep, large cooking pan and preheat it to 375°F (or use a fryer). Cover a wire rack with a couple of sheets of paper towels.
- Mix flour, salt, and pepper in a large shallow bowl. Take sliced onions out of buttermilk and gently shake off the excess buttermilk.
- Throw onions in the flour, spread them out and toss in flour mixture.
- Fry onion straws in heated oil until golden brown. Take out with a metal mesh ladle and spread them out on a paper towel to soak up excess oil.
Hot Dogs:
- Toss hot dogs in BBQ sauce in a large bowl.
- Wrap each hot dog in uncooked bacon strips nice and tight. Tuck in the ends of bacon so it doesn’t come apart. (For extra security, you can use soaked tooth picks to secure the bacon onto the hot dog but tucking usually works well.)
- Grill bacon wrapped hot dogs over direct heat until bacon is crispy and move them over to the indirect heat if needed to finish cooking hot dogs.
- Add the hot dog buns to the grill towards the end of cooking to warm them up.
- Place cooked hot dogs into warm buns and top them off with crispy onions. (You can add some more BBQ sauce to the buns if you wish.)
Notes
- Make Ahead: Wrap the hot dogs in bacon up to a day ahead and keep them covered in the fridge, then grill when you’re ready.
- Storing: Leftover hot dogs keep in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to bring back some crispness in the bacon.
- Fried onion straws are best fresh, they loose crisp if made ahead and stored. If needed, make them ahead and let cool completely. Store in a container with a lid, in the refrigerator, and reheat in an air-fryer at 375°F for 3-4 minutes.
Nutrition
Calories: 507kcal | Carbohydrates: 58g | Protein: 15g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 816mg | Potassium: 258mg | Fiber: 2g | Sugar: 8g | Vitamin A: 55IU | Vitamin C: 1.7mg | Calcium: 106mg | Iron: 4mg
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Categories:
30 Minute Meals, 4th Of July Recipes, Backyard BBQ Recipes, Beef Recipes, Sandwich Recipes, Super Bowl Recipes,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
These were the best hotdogs we have ever had.
Thanks for inspiration
Wow! Thank you so much, this comment made my day! I’m so happy to hear these were the best hotdogs you’ve ever had. That’s exactly why I love sharing recipes and ideas! 😊 Thank you for taking the time to come back and leave a comment, and I hope you find many more favorites to enjoy.
I haven’t tried your recipe on topping a hot dog with homemade onion rings but I was going to top it off with a can of French fried onions rings that I got from Kroger you know,like that green bean casserole every thanksgiving made with French’s crispy onions in a can, but instead I topped the hot dog with a scoop of potato salad (southern style) and it turned out great,it had a little crunch from the potato salad that I brought from Kroger,it made the hot dog a little bit filling and satisfying,because your side of potato salad was in your hot dog buns,so one bite and you’re done.
I’m glad that you were able to make the recipe work for you.