Bacon wrapped hot dogs are one of those backyard classics that never get old. Wrapping a juicy frank in crispy, smoky bacon and throwing it on the grill is the kind of simple upgrade that makes everyone at the cookout stop and pay attention. I made these for the first time after tasting them from a street cart outside a late-night concert, and I have been hooked ever since.
The combination is straightforward but the results are anything but boring. Low and slow on the grill gives you bacon that crisps up evenly without burning, and the sauteed pepper and onion topping takes the whole thing to a completely different level. These bacon wrapped hot dogs come together in about 23 minutes and work just as well for a casual Tuesday dinner as they do for a full summer cookout spread.
Table of Contents
Ingredients for Bacon Wrapped Hot Dogs
I have made these more times than I can count, and what I love most is how little you actually need. A short grocery list and a hot grill are really all it takes to pull this off.
- 6 hot dogs – I recommend classic beef franks for the best snap and smoky flavor
- 6 slices bacon (thin-cut works best for full, even coverage around the dog)
- Toothpicks (push them in deep to keep the bacon secure without burning)
- 6 hot dog buns
- 2 tbsp butter or mayonnaise (for grilling the buns) – in my experience, mayo gives a slightly richer golden crust than butter
- Ketchup, mustard, and mayo for serving
For the Onion Topping:
- 1 tbsp butter
- 1/2 onion, sliced into thin strips
- 1 green pepper, sliced into bite-size pieces
- 1 jalapeno, thinly sliced with the membrane removed – pro tip: leave a few seeds in if you want a bigger kick
- Salt and pepper to taste
Step-by-Step Instructions
I recommend taking your time with the grill heat here. Low and slow is the real secret to bacon wrapped hot dogs that are crispy on the outside without the hot dog skin splitting or the bacon burning before it cooks through.
Step 1: Heat your outdoor grill to low heat and let it come to temperature before adding anything.
Step 2: Wrap one slice of bacon tightly around each hot dog in a spiral pattern. Use 2 toothpicks per hot dog to pin the bacon ends down, pushing them in as deep as you can to avoid burning. Repeat for all 6 hot dogs.
Step 3: Place the bacon wrapped hot dogs on the grill over low heat. Cook for 8 to 10 minutes total, turning every 2 minutes so every side of the bacon makes direct contact with the grate. You are looking for deep golden color and visible crisping all the way around.
Step 4: When the hot dogs are almost done, spread butter or mayonnaise on the cut side of each bun. Place them cut-side down on the grill for 1 to 3 minutes until they pick up light grill marks and a golden toasted color. Watch them closely since buns can burn fast.
Step 5: While everything finishes on the grill, melt 1 tbsp of butter in a large skillet over medium heat. Add the sliced onion, green pepper, and jalapeno. Saute for 6 to 8 minutes, stirring occasionally, until softened and just starting to caramelize at the edges.
Step 6: Pull the toothpicks out of the hot dogs, set each one in a toasted bun, and pile on the sauteed vegetables. Finish with your favorite condiments and serve right away while everything is still hot.
What to Serve with Bacon Wrapped Hot Dogs
The right sides turn these into a complete cookout meal. Think about balancing the rich, savory bacon with something cool, creamy, or a little tangy for the best spread.
Classic Coleslaw: Cool and crunchy coleslaw cuts right through the richness of the bacon and adds a refreshing contrast that works perfectly at any cookout.
Cheeseburger Soup: If you are hosting a crowd on a cooler evening, a warm bowl of cheeseburger soup alongside these grilled dogs makes a seriously satisfying combination.
Ground Beef Chili: A scoop of hearty chili on the side or even spooned right over the top of your bacon wrapped hot dog turns it into a chili dog situation worth making every time.
BLT Pasta Salad: This one is a natural pairing. Bacon, lettuce, and tomato pasta salad shares the same smoky, savory flavors and adds a filling carb side that holds up great outdoors.
Maple Chicken Bacon Sliders: Serving a crowd? Add these sliders to the spread for a double bacon situation that no one at the table is going to complain about.
Spinach Bacon Frittata: If you are building a brunch cookout menu, a slice of this frittata alongside bacon wrapped hot dogs makes a fun and unexpected pairing that works great for late morning grilling.
Cilantro Lime Rice: Light, bright, and just a little tangy, cilantro lime rice is an easy make-ahead side that balances the saltiness of the bacon without competing with it.
Easy Stromboli: Planning a game day spread? Stromboli and grilled bacon wrapped hot dogs side by side give you the kind of finger-food lineup that keeps everyone happy through the whole game.
Storage and Serving Tips
Store leftover hot dogs without the buns in an airtight container in the refrigerator for up to 3 days. Keep the buns, toppings, and condiments stored separately so nothing goes soggy overnight.
To reheat, I recommend warming them in a skillet over medium heat for 3 to 4 minutes, turning once, until the bacon crisps back up on the outside. A toaster oven at 350 degrees F for about 5 minutes also works well. Skip the microwave if you want to keep that bacon texture since it tends to make the bacon rubbery.
Pro tip: leftover sliced hot dogs work great the next day tucked into a wrap with the remaining sauteed peppers and onions, or served over rice for a quick lunch that feels completely different from the night before.
Frequently Asked Questions
Can I make bacon wrapped hot dogs in the oven instead of on the grill?
Yes. Place them on a wire rack over a baking sheet and bake at 400 degrees F for 20 to 25 minutes, flipping halfway through, until the bacon is fully cooked and crispy. Broil for the last 2 minutes if you want extra crispiness.
What kind of bacon works best for wrapping hot dogs?
Thin-cut bacon is the best choice because it wraps easily, adheres well to the hot dog, and cooks through at the same rate as the hot dog on the grill. Thick-cut bacon can be undercooked in the center by the time the hot dog is done.
How do I keep the bacon from falling off during grilling?
Push your toothpicks in as deep as possible at both ends and do not move the hot dogs too aggressively when turning. Starting on low heat also helps the bacon set around the shape of the hot dog before it starts to shrink, which keeps everything in place.
Grilled Bacon Wrapped Hot Dogs
Ingredients
Equipment
Method
- Heat your outdoor grill to low heat and let it come to temperature before adding the hot dogs.
- Wrap one slice of bacon tightly around each hot dog in a spiral pattern. Use 2 toothpicks per hot dog to pin the bacon ends down, pushing them in as deep as possible to avoid burning during grilling.
- Place the bacon wrapped hot dogs on the grill over low heat. Cook for 8 to 10 minutes total, turning every 2 minutes so every side of the bacon gets direct heat and crisps evenly.
- When the hot dogs are almost done, spread butter or mayonnaise on the cut side of each bun. Grill cut-side down for 1 to 3 minutes until golden and lightly toasted. Watch closely as buns can burn quickly.
- Melt 1 tbsp of butter in a large skillet over medium heat. Add the sliced onion, green pepper, and jalapeno. Saute for 6 to 8 minutes, stirring occasionally, until softened and just starting to caramelize.
- Remove toothpicks from the hot dogs. Place each one in a toasted bun, top with the sauteed vegetables, and finish with ketchup, mustard, or your preferred condiments. Serve immediately.
