Bacon Wrapped Hot Dogs In The Oven Recipes

THESE BACON-WRAPPED HOT DOGS PUT A JUICY SPIN ON THE COOKOUT CLASSIC

Steps:

• Preheat the oven to 350ºF.
• Wrap each hot dog in bacon, pinning the ends of each strip to the hot dog with a toothpick. Depending on the size of your hot dog and thickness of the bacon, you may find that you need more than one strip of bacon to cover it in its entirety.
• Place the larded hot dogs in an oven-safe skillet and bake for about 15 minutes, or until the side of the hot dog in contact with the pan has crisped up slightly. Flip the hot dogs onto their other side, and cook for 10-15 minutes longer, or until the bacon is crisp all over.
• While the hot dogs crisp on their second side, heat up a second large skillet (preferably cast iron) over medium-high heat. Add the oil and swirl to coat the bottom of the pan. Add the sliced onion, and season with about 1/4 teaspoon salt. Cook, stirring occasionally, for about 5-7 minutes, or until the onions have slumped, and browned significantly (a little char is good). Taste, and adjust for seasoning. Set aside, and tent with foil to keep warm.
• Remove the bacon-wrapped hot dogs to a plate, take out the toothpicks, and tent with foil. Toast up the hot dog buns in the residual bacon fat, until light-golden brown.
• Serve the hot dogs in the toasted bun, topping with charred onions, and drizzled with the condiments of your choice.

BACON WRAPPED HOT DOGS

Steps:

• Preheat the oven to 350. Line a baking sheet with aluminum foil or parchment paper.
• Wrap each hot dog in a spiral manner with a slice of bacon and secure each end with a toothpick
• Bake on center rack in center of oven for about 30-45 minutes until bacon is done.
• Serve on hot dog buns with desired condiments.

FULLY LOADED BACON-WRAPPED HOT DOGS

Steps:

• Carefully break 4 toothpicks in half. Wrap each hot dog in a strip of bacon and secure with a toothpick half at each end. Set aside.
• Bring a large skillet or grill pan sprayed with nonstick spray to medium-high heat on the stove.
• Add onion, bell pepper, and jalapeno pepper and cook until softened, about 4 minutes. Remove from the skillet/pan and set aside.
• Remove the skillet/pan from heat, re-spray, and bring to medium heat. Add bacon-wrapped hot dogs and cook until bacon is crisp and fully cooked and hot dogs are heated through, about 6 minutes, rotating the hot dogs several times to evenly cook the bacon. Set aside.
• Evenly spread mayo inside the buns. Remove toothpicks from the hot dogs and place a bacon-wrapped dog in each bun. Top each dog with a teaspoon of mustard.
• Evenly distribute veggie mixture among the dogs. Eat up!

BACON-WRAPPED HOT DOGS

Steps:

• In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; cool slightly. Wrap 1-1/2 strips of bacon around each hot dog, securing with toothpicks as needed (do not wrap tightly, or bacon may tear during grilling)., Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes or until bacon is crisp and hot dogs are heated through, turning frequently. Discard toothpicks. Serve hot dogs in buns with onion and sauerkraut; top with condiments of your choice.

FRIED BACON WRAPPED HOT DOG

Steps:

• Wrap each hot dog with a strip of bacon; secure with a toothpick. Refrigerate wrapped hot dogs while heating oil.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry hot dogs in batches in the preheated oil until bacon is crispy and browned, 2 to 5 minutes. Drain on a paper towel-lined plate. Serve hot dogs in toasted buns.

BACON-WRAPPED HOT DOGS

Steps:

• Heat oven to 400°F. Line cookie sheet with parchment paper. Wrap bacon tightly around hot dogs; place on cookie sheet.
• Bake 12 to 15 minutes or until bacon is thoroughly cooked and hot dogs are browned. Serve immediately in buns with your favorite toppings.

BACON-WRAPPED HOT DOGS

Steps:

• Preheat a grill to medium. Wrap 1 bacon slice around each of 8 hot dogs, overlapping slightly to cover. Grill, turning, until the bacon is crisp, 20 to 25 minutes. Toast 8 hot dog buns on the grill until marked, about 30 seconds. Serve the hot dogs on the toasted buns with assorted toppings.

BACON-WRAPPED HOT DOG BITES

Steps:

• Heat oven to 400ºF.
• Wrap 1 bacon piece around each wiener piece; roll in combined sugar and pepper to evenly coat.
• Place, seam-sides down, in foil-lined rimmed baking sheet.
• Bake 22 to 24 min. or until bacon is crisp and golden brown, turning after 12 min.

BACON WRAPPED HOT DOG

Steps:

• Wrap the hot dog with the bacon, (you may need to put toothpicks in it to hold the bacon on) and place in a hot skillet or you can put it in the oven on 350°F.
• Cook until bacon is crispy. Remove from skillet.
• Open the bun and place, in the skillet, let it brown, and place hot dog on the bun.

SWEET BACON WRAPPED HOT DOGS

Steps:

• Preheat oven to 400.
• Cut hot dogs into 3 pieces each ( to make them the size of cocktail weinies).
• Wrap each hot dog piece with a slice of bacon. You should be able to wrap 2-3 pieces with 1 slice of bacon by cutting it to size. The amount of slices per recipe may vary according to what brand you use.
• Place a toothpick to hold bacon on the hot dog.
• Place in a large baking dish.
• Sprinkle with brown sugar (you could use more or less depending on your tastes).
• Bake on 400 degrees 20 minutes or until bacon is done and hot dogs are warm in the center and brown sugar is melted into the bottom of the baking dish.

BACON-WRAPPED CHICKEN DOGS

Steps:

• Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with foil and spray foil with cooking spray.
• Stir 1 tablespoon mayonnaise, mustard, pepper, and cayenne together in a small bowl.
• Slice chicken breast in half lengthwise, then slice each piece in half again. Align the thicker end of one piece of chicken with the thinner end of another, forming a consistent thickness that would fit into a hot dog bun. Repeat with remaining two pieces.
• Transfer chicken to a plate and season chicken with kosher salt. Spread mayonnaise mixture over top and toss to coat.
• Re-align chicken pieces and wrap each chicken "dog" with 2 slices bacon, making sure you don't wrap too tightly and that you tuck the ends of the bacon underneath the chicken. Place on the prepared baking sheet.
• Bake in the center of the preheated oven until the bacon is browned and the chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Generously spread hot dog rolls with mayonnaise and add jalapeno slices. Place chicken dogs on rolls and top with barbecue sauce.