Introduction

Sticky-sweet baked hot dog burnt ends are a fun and flavorful twist on a classic favorite. These bite-sized treats are coated in a rich, tangy glaze and baked until beautifully caramelized. Perfect for game days or casual snacking, they’re sure to impress.

A white plate is piled high with shiny, dark brown glazed sausage links stacked in a pyramid shape. Each sausage has a caramelized outer layer with a slightly burnt, sticky texture and a golden-brown inside visible at the cut ends. The sausages reflect light, showing their glossy coating. The plate sits on a white marbled surface with a soft white cloth partially visible underneath. A blurred bowl of light yellow sauce and another plate of sausages are in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 pieces hot dogs (use your preferred brand)
1 tablespoon olive oil (for sautéing)
1 cup barbecue sauce (choose your favorite flavor)
1/4 cup honey (substitute with agave syrup if needed)
2 tablespoons Worcestershire sauce (check for gluten-free varieties)
1 teaspoon garlic powder (use fresh minced garlic for bolder taste)
1 teaspoon onion powder (using fresh onion is a great alternative)

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: Slice the hot dogs into bite-sized pieces.
Step 3: In a skillet, drizzle olive oil and sauté the hot dog pieces until golden, about 5 minutes.
Step 4: In a mixing bowl, combine barbecue sauce, Worcestershire sauce, honey, garlic powder, and onion powder.
Step 5: Fold the sautéed hot dog pieces into the glaze until well coated.
Step 6: Spread the coated hot dogs evenly on a baking sheet lined with parchment paper.
Step 7: Bake for 15–20 minutes until caramelized and sticky.
Step 8: Let cool for a few minutes before serving with extra barbecue sauce.

Tips & Variations

Use fresh minced garlic and onion for a more intense, aromatic flavor.
Try different barbecue sauce varieties like spicy or smoky to customize the dish.
For a vegetarian option, substitute hot dogs with plant-based sausages.
Add a sprinkle of chopped green onions or sesame seeds before serving for extra texture and color.

Storage

Store leftover baked hot dog burnt ends in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven until warmed through, taking care not to overcook and dry them out.

How to Serve

A white plate holds a pile of grilled pork ribs with a dark, shiny, and slightly charred surface showing a deep red glaze and blackened edges, arranged in a loose stack with some ribs overlapping each other. To the top right of the ribs is a small white bowl with a smooth, creamy light brown sauce. The plate is placed on a white marbled texture, creating a clean and bright setting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the glazed hot dogs and store them in the refrigerator before baking. Bake them fresh when ready to serve for the best texture.

Can I use fresh garlic and onion instead of powder?

Absolutely! Fresh minced garlic and chopped onion will add more depth to the flavor. Use about 1 clove of garlic and 2 tablespoons of finely chopped onion as a substitute.

Sticky-Sweet Baked Hot Dog Burnt Ends Recipe

Print Recipe

★★★★★

4.5 from 53 reviews

These Sticky-Sweet Baked Hot Dog Burnt Ends are a delicious and easy appetizer or snack featuring bite-sized hot dog pieces sautéed and glazed with a sticky barbecue honey sauce, then baked to caramelized perfection. Perfect for game days, parties, or a fun twist on classic hot dogs.

Author: Cleo
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 8 servings 1x
Category: Appetizer
Method: Baking
Cuisine: American

Ingredients

Scale

Hot Dog Burnt Ends

8 pieces Hot Dogs (Use your preferred brand)
1 tablespoon Olive Oil (For sautéing)

Sticky-Sweet Glaze

1 cup Barbecue Sauce (Choose your favorite flavor)
1/4 cup Honey (Substitute with agave syrup if needed)
2 tablespoons Worcestershire Sauce (Check for gluten-free varieties)
1 teaspoon Garlic Powder (Use fresh minced garlic for bolder taste)
1 teaspoon Onion Powder (Using fresh onion is a great alternative)

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready to bake the hot dog burnt ends once they’re coated in glaze.
Sauté Hot Dogs: Slice the hot dogs into bite-sized pieces. In a skillet, heat the olive oil and sauté the hot dog pieces until they turn golden brown, about 5 minutes. This step adds a nice sear and flavor.
Prepare Glaze: In a mixing bowl, combine the barbecue sauce, honey, Worcestershire sauce, garlic powder, and onion powder. Stir well to create a sticky-sweet glaze that balances smoky, sweet, and savory flavors.
Coat Hot Dogs: Fold the sautéed hot dog pieces into the glaze, ensuring each piece is well coated with the sticky sauce for maximum flavor.
Bake: Spread the glazed hot dog pieces evenly on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes, allowing the glaze to caramelize and create a sticky coating on each piece.
Cool and Serve: Remove from oven and let cool for a few minutes. Serve warm with extra barbecue sauce on the side for dipping.