They remind us of childhood summers, campfires, and baseball games, but, let’s face it, hot dogs alone aren’t really all that special. Add some toppings, and you have a worthwhile bite. Add some bacon, though, and you will feast like a king. Bacon Wrapped Hot Dogs cooked on the grill — seems like these two meats were meant to be. Enjoy this delicacy and you will feel a little bit naughty as you enjoy every last bite.
These are so gosh, darn good that wee included instructions for the oven, stovetop, and air fryer so you can enjoy them regardless of the appliance you have on hand. Just make them as they are just “that good!”
🥓 Ingredients
Hot Dogs – Any hot dogs will work (beef, pork, turkey – you chose!). We like the Smokehouse version because these are grilled, not smoked, but we still get that smokey flavor. I am also partial to the longer dogs that fill the bun.
Bacon – We recommend using thin-sliced bacon so that it cooks evenly and quickly.
⏲️ Equipment and Tools
Grill | Any grill will work, you just need one.
Food Safe Gloves | This makes the process of wrapping bacon around hot dogs so much more pleasant.
Toothpicks | These are optional but may help if you have trouble with the bacon staying wrapped at first.
🔥 Grilling Instructions
Step 1: Preparation: Preheat your grill to 400ºF. Remove the bacon and hot dogs from the packaging. Put gloves on.
Step 2: Wrap each hot dog in a single slice of bacon from top to bottom. Thin-sliced works best because it seems to grip the hotdog and itself as you mold it in place.
Step 3: Place the hot dogs straight on the grill grates and grill for ten minutes.
Step 4: Turn the hot dogs and continue cooking for five to ten more minutes. Turn a few times to make sure all sides are fully cooked.
Step 5: Serve with your favorite toppings and sides!
Our Favorite Tips and Tricks
We recommend wrapping the bacon at an angle to the hot dog before starting your spiral formation. You can see in the first image how we created a kind of “tuck” at the start. Try not to overlap the edges too much since it will not cook as evenly.
Thin-sliced bacon is key. Thick-sliced bacon is harder to wrap and doesn’t stay on very well. It also takes longer to cook and is more likely to result in burned hot dogs. Finally, thick-sliced bacon takes longer to crisp up after it is removed from the heat.
How To Make Bacon Wrapped Hot Dogs In The Oven
If you don’t have a grill, use the oven to enjoy this treat.
- Preheat the oven to 400ºF.
- Wrap the hot dogs with bacon slices as described above in the Grilling Instructions.
- Place them on a baking sheet lined with parchment paper.
- Bake for approximately 15 minutes or until the bacon is cooked. Check halfway through and flip the hot dogs if they seem to cook unevenly.
How To Make Bacon Wrapped Hot Dogs On The Stovetop
There are plenty of ways to cook bacon wrapped hot dogs, and the stove is certainly a common kitchen appliance. Work with what you have!
- Preheat a large cast iron skillet on medium-high heat and place the wrapped hot dogs with the loose ends tucked in and facing down.
- Turn every few minutes until the bacon is crisp on all sides and the hot dogs are heated through. This shouldn’t take longer than 10 minutes.
How To Make Bacon Wrapped Hot Dogs In The Air Fryer
Air frying hot dogs wrapped in bacon is great if you’re looking for the perfect crisp and even doneness. On a side note, air fryer bacon is amazing even by itself!
- Preheat the air fryer to 400ºF.
- Place the bacon wrapped hot dogs in the air fryer basket with the bacon ends folder under the sausages.
- Flip after 5 minutes. The key here is to use thinly sliced bacon. It will crisp up fast and hold its shape.
- Cook for 5 more minutes.
🧑🍳 Storage and Reheating
Leftovers can be kept in the fridge for up to four days in an airtight container. These tasty meat sticks can also be frozen and used within 2 months for the best taste and texture. Read our guide on how long do hot dogs last in the fridge for more information.
Reheat your leftovers quickly in the microwave for about thirty seconds and then check. Add more time as needed. A hot skillet will also work.
🍴Serving Suggestions
You have plenty of BBQ sides to pair with this simple protein.
Check out even more sides for hot dogs and keep your BBQ cookouts fun and exciting!
🌭More Hot Dog Recipes
Smoked hot dogs are one of those quick smoker recipes that will please everyone. If you’re craving that amazing smoke flavor but you don’t feel like waiting half a day to eat, go for this easy recipe.
Another fun way to enjoy these versatile sausages are as hot dog burnt ends. These are an even faster and cheaper version of poor man’s burnt ends but the taste is out of this world!
Related Recipes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!
Bacon Wrapped Hot Dogs
Equipment
- Grill
Ingredients
- 8 Hot Dogs
- 8 Bacon thin slices
Instructions
- Heat up the grill to 400°F.
- While the grill is heating up, take one piece of bacon and wrap each hot dog with bacon. Using thin bacon, it will hold onto the hot dog but if you find it comes off, use a toothpick to hold it together. Continue until you do all 8 hot dogs.
- Place the hot dogs on the grill and grill for 10 minutes. Check the hot dogs and turn over. At this point, cook the hot dogs for 5-10 more minutes, turning again to get all sides the last 10 minutes. The bacon should be nice and crispy.
- Remove from the grill and add to the hot dog buns. Top with your favorite toppings and serve.
Nutrition
Jason’s been firing up the grill for over 30 years after graduating from the US Coast Guard Academy. His love of finely-grilled steak and chicken led him to buy his first Weber grill to put on his apartment patio in 1992. Each military move led to a new grill (a mixture of gas and charcoal) until he fell in love with the Big Green Egg in 2008. Since then, he has added another 4 grills to the collection. Yes, he has a problem. Jason loves smoking in the ceramic BGE with exotic woods including olive wood from Egypt and hard to find varieties such as sassafras and orange wood. Jason takes the term “foodie” to a whole new level, jumping at the chance to take food tours and cooking classes during foreign travels. These have provided inspiration to incorporate new ideas into recipes when he gets back home. He has been featured in Fox News, Parade, Yahoo News, Kansas City Living and more. After retiring from the military and moving to southwest Florida, he has focused grilling and smoking locally sourced meats and fish (read: he likes to catch his own fish!)
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