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Firecracker Hot Dogs

Firecracker hot dogs with spiral-scored, grill-charred hot dogs that split open and get loaded with spicy jalapeño relish, bright yellow mustard, and a sriracha drizzle on toasted buns. This easy summer cookout party hot dog recipe is ready in about 25 minutes and comes out bold, glossy, and crunchy-topped.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef hot dogs
  • 8 beef hot dogs
Hot dog buns
  • 8 hot dog buns
Butter
  • 2 tbsp butter softened
Jalapeño relish
  • 0.5 cup jalapeño relish or pickled jalapeños chopped
Yellow mustard
  • 0.25 cup yellow mustard
Sriracha
  • 2 tbsp sriracha
Crispy fried onions
  • 0.25 cup crispy fried onions
Ketchup for serving
  • 1 ketchup for serving

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Score and grill 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 the 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, a squeeze of mustard, and a drizzle of sriracha.
  2. Finish with crispy fried onions and serve immediately with ketchup on the side.

Notes

For the most “split-open” char, score deep enough to expose the surface but don’t cut all the way through. Store leftovers covered in the refrigerator up to 3 days; rewarm hot dogs gently and toast buns again if possible. Freezing is not recommended for best texture of buns and onions. For a lighter option, use chicken or turkey hot dogs and swap crispy fried onions for roasted jalapeño-topped onions.