Go Back

Firecracker Dogs

Firecracker Dogs are hot dogs coated in a chili-sriracha glaze that caramelizes into a glossy, fiery crust. Quick skillet cooking with scored hot dogs lets the glaze soak in for spicy, sticky bite after bite.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Firecracker Glaze
  • 3 tbsp sriracha
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tsp rice vinegar
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne pepper
Dogs
  • 8 hot dogs (beef, all-beef preferred)
  • 8 hot dog buns
  • 1 tbsp neutral oil (for pan or grill)
Toppings
  • 3 tbsp mayonnaise
  • 1 tbsp sriracha (for sriracha mayo)
  • 0.25 cup shredded sharp cheddar cheese
  • 2 tbsp pickled jalapeño slices
  • 2 green onions, thinly sliced
  • 1 tsp sesame seeds (optional)

Equipment

  • 1 cast iron skillet

Method
 

Make the firecracker glaze
  1. In a small bowl, whisk together the sriracha, honey, soy sauce, brown sugar, rice vinegar, garlic powder, smoked paprika, and cayenne until smooth, then set the glaze aside.
Cook the hot dogs
  1. Score each hot dog with 4–5 diagonal slits on each side, cutting about ⅓ of the way through to help the glaze soak in and create more caramelized edges.
  2. Heat a large cast iron skillet over medium-high heat, add the neutral oil, and cook until the oil shimmers.
  3. Add the hot dogs and cook for 3–4 minutes, turning occasionally, until they start to blister and brown on the outside.
  4. Pour the glaze over the hot dogs and toss to coat, then continue cooking for 2–3 minutes, turning frequently, until the glaze thickens, bubbles, and caramelizes; watch closely since the honey can burn fast.
Make sriracha mayo and toast buns
  1. In a small bowl, mix the mayonnaise with 1 tablespoon of sriracha to make the sriracha mayo.
  2. Toast the hot dog buns in the same skillet for 30–60 seconds until lightly golden.
Assemble and serve
  1. Spread sriracha mayo inside each toasted bun.
  2. Nestle a glazed hot dog inside each bun, then top with shredded cheddar cheese, pickled jalapeño slices, green onions, and sesame seeds.
  3. Serve immediately while the glaze is still hot and sticky.

Notes

For the best caramelized crust, keep the heat at medium-high and turn the hot dogs often once the glaze goes in; honey browns quickly. Store leftovers in the fridge up to 3 days (reheat in a skillet over medium heat until glossy). Freezing isn’t recommended because the glaze can lose its sticky texture. If you want a milder version, reduce cayenne pepper and use a less-spicy hot sauce for the glaze while keeping the same sriracha mayo topping.