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Firecracker Hot Dogs

Firecracker hot dogs are spicy jalapeño hot dogs with spiral-scored, charred hot dogs grilled until split open. They’re loaded into toasted buns with jalapeño relish, yellow mustard, and a sriracha drizzle for a bold BBQ-style bite.
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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: 520
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

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 a 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 the firecracker hot dogs
  1. Place a hot dog in each toasted bun and top with jalapeño relish.
  2. Add a squeeze of yellow mustard over the relish.
  3. Drizzle sriracha over the hot dogs for the signature spicy finish.
  4. Top with crispy fried onions and serve immediately with ketchup on the side.

Notes

For the best split-and-char look, make the spiral cuts deep enough to create openings that show through when grilled. Store leftovers covered in the fridge for up to 3 days, but keep buns separate from toppings to avoid sogginess; reheat hot dogs until warmed through and toast buns briefly again. Freezing is not recommended for the fully assembled hot dogs, but you can freeze uncooked hot dogs and grill from thawed. For a lighter option, use turkey or chicken hot dogs and a reduced-sugar relish while keeping the mustard and sriracha.