My uncle makes this 3 ingredient classic for every backyard gathering. It never lasts more than five minutes once it hits the picnic table.

My uncle has been making these 3-ingredient hot dog burnt ends for every backyard gathering since I can remember. Out here in the rural Midwest, we’ve always believed you don’t need fancy ingredients to feed a crowd well—just a good grill, a sweet sticky sauce, and something everyone loves to grab with a toothpick. These bite-sized, charred little pieces of frankfurter get glazed until they’re dark red and glossy, with caramelized edges that disappear from the picnic table in about five minutes flat. It’s the kind of no-fuss classic that feels like summer, whether you’re cooking for the whole neighborhood or just a few folks on the porch.

Serve these hot dog burnt ends right in the foil-lined pan you cooked them in, with a cup or two of extra barbecue sauce on the side for dipping and a jar of toothpicks stuck nearby. They go perfectly with all the usual backyard favorites: potato salad, baked beans, coleslaw, corn on the cob, and a big bowl of potato chips or pretzels. A crisp green salad or sliced garden tomatoes help balance the sweetness and richness. For drinks, simple iced tea, lemonade, or cold beer fit the mood. If you’re feeding kids, tuck this pan close to the hot dog buns so they can pile the burnt ends into buns like saucy mini sandwiches.

Servings: 8

2 pounds beef hot dogs or franks, cut into 1-inch chunks

Line a 9x13-inch metal baking pan with heavy-duty aluminum foil, bringing the foil up and over the sides to make a little tray. This keeps the sugary sauce from burning onto your pan and makes it easy to carry straight to the picnic table.

Preheat your oven to 375°F (190°C), or preheat your grill to medium heat (about 375°F) with the lid closed. If using the grill, set it up for indirect heat so the pan isn’t directly over the flame.

Slice the hot dogs into roughly 1-inch pieces, like thick coins. Don’t worry about being perfect; a little variation gives you more craggy edges to caramelize.

Place the sliced hot dogs into the foil-lined pan in an even layer. In a medium bowl, stir together 1 cup of the barbecue sauce and the brown sugar until the sugar is mostly dissolved and the mixture looks glossy and thick.

Pour the barbecue sauce mixture over the hot dog pieces. Toss gently with a spatula or large spoon until every piece is well coated and the sauce is spread evenly throughout the pan.

Place the pan in the preheated oven or on the grill over indirect heat. Bake, uncovered, for 20 minutes, stirring once halfway through, until the sauce is bubbling and the hot dogs are heated through.

After 20 minutes, carefully stir the hot dogs again, scraping up any sticky bits from the bottom of the foil. Spread them back into an even layer, then continue cooking for another 15 to 20 minutes, or until the sauce has thickened, darkened to a deep red, and the edges of the hot dogs look nicely caramelized and slightly charred.

If you want more charred edges, switch the oven to broil on high for 2 to 4 minutes, watching very closely so the sugar doesn’t burn. On the grill, you can slide the pan briefly over more direct heat, stirring once or twice until you see extra color on the edges.

Remove the pan from the heat and let the hot dog burnt ends rest for 5 minutes. During this time, the sauce will thicken into a sticky glaze that clings to each piece.

Drizzle the remaining 1/2 cup of barbecue sauce lightly over the top for extra shine and flavor, then gently toss to coat. Serve the hot dog burnt ends right in the foil-lined pan while they’re still hot and sticky, with toothpicks or small forks for easy grabbing.

You can play with this simple recipe while keeping the spirit of my uncle’s 3-ingredient classic. For a little heat, use a spicy barbecue sauce or stir a pinch of crushed red pepper into the brown sugar and sauce mixture. If you like more smoke, choose a smoky hickory or mesquite barbecue sauce and cook the pan on a covered grill with a small handful of soaked wood chips off to the side. For a sweet-and-savory twist, sprinkle a teaspoon of onion powder or garlic powder over the hot dogs before tossing them in the sauce and sugar. If you need to stretch the recipe for a bigger crowd, add an extra pound of hot dogs and increase the sauce by about 1/2 cup and the brown sugar by 1/4 cup, cooking a little longer until everything is thick and glazed. Food safety tips: Keep the hot dogs refrigerated until you’re ready to slice and cook them, and don’t leave them sitting out on the counter for more than about 1 to 2 hours total. Make sure the hot dogs are heated all the way through and the sauce is bubbling before serving; hot dogs are pre-cooked, but reheating thoroughly improves both safety and flavor. If you’re serving these at a picnic or backyard gathering, try to keep the pan covered when folks aren’t actively grabbing from it, and don’t let the cooked burnt ends sit at room temperature for more than 2 hours (or 1 hour if it’s a very hot day). After that, refrigerate leftovers in a covered container and reheat gently in the oven or microwave until piping hot before enjoying again.