You won't be prepared for the crazy good compliments you'll get from this one!

Picture this: it's a lazy Saturday afternoon in the Midwest, you have friends coming over for a casual get-together. What better way to surprise your guests than with a plate of Baked Hot Dog Burnt Ends? This playful twist on the classic BBQ staple is easy to prepare and incredibly delicious. Using hot dogs instead of the traditional brisket makes it a budget-friendly option that doesn't skimp on flavor. Plus, it brings a nostalgic vibe that reminds us of summer cookouts and childhood favorites.

Baked Hot Dog Burnt Ends pair wonderfully with creamy coleslaw, fresh corn on the cob, and some good old-fashioned baked beans. If you're looking to keep things light, a fresh green salad with a tangy vinaigrette can balance out the savory richness of the hot dogs. Don't forget the pickles and some crusty rolls for a complete backyard BBQ experience in any season!

Servings: 4-6 servings

8 hot dogs
1/2 cup BBQ sauce
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon olive oil

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.

Cut each hot dog into 1-inch pieces and place them in a large mixing bowl.

In a separate bowl, mix together the BBQ sauce, honey, Worcestershire sauce, mustard, garlic powder, and onion powder.

Pour the sauce mixture over the hot dog pieces, ensuring they are well-coated.

Heat olive oil in a large skillet over medium heat. Add the hot dog pieces and cook until they start to caramelize and develop a slight char, about 5-7 minutes.

Transfer the hot dog pieces to the prepared baking sheet, spreading them out in a single layer.

Bake in the preheated oven for 15-20 minutes, or until the edges are crispy and the sauce is bubbly.

Remove from the oven and let them cool for a few minutes before serving. Enjoy with your favorite sides!