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Firecracker Hot Dogs

Firecracker hot dogs with spiral-scored grilled hot dogs charred and split open, then loaded with jalapeño relish, yellow mustard, and a sriracha drizzle. This easy summer cookout party hot dog recipe delivers BBQ-style heat with crunchy fried onions on toasted buns.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Hot dogs and buns
  • 8 beef hot dogs
  • 8 hot dog buns
  • 2 tbsp butter softened
Spicy toppings
  • 0.5 cup jalapeño relish or pickled jalapeños chopped
  • 0.25 cup yellow mustard
  • 2 tbsp sriracha
  • 0.25 cup crispy fried onions
  • 1 ketchup for serving

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Score and grill the hot dogs
  1. Score each hot dog with diagonal cuts or a spiral cut to help them char and open on the grill.
  2. Preheat grill or grill pan to medium-high heat and cook hot dogs for 8–10 minutes, turning frequently, until charred and split open slightly.
Toast the buns
  1. Butter the inside of each bun and toast on the grill for 1–2 minutes until golden.
Assemble and serve
  1. Place a hot dog in each toasted bun and top with jalapeño relish and a squeeze of yellow mustard.
  2. Drizzle each hot dog with sriracha, then finish with crispy fried onions and serve immediately with ketchup on the side.

Notes

Pro tip: use a sharp knife to score deep enough that the hot dog splits when it hits the grill, giving you more charred edges. Refrigerate leftovers in an airtight container up to 3 days; reheat hot dogs briefly until warmed through and toast buns again if possible. Freezing is not recommended for best bun texture. For a lower-heat option, use mild jalapeño relish (or swap for sweet relish) and reduce or omit the sriracha.