Best Spicy Hot Dogs Recipes

GRILLED HOT DOGS WITH SPICY JALAPEñO TOPPING

Steps:

• Heat grill to medium heat.
• Grill franks 7 min. or until heated through, turning occasionally and adding buns, cut sides down, to grill for the last few minutes.
• Meanwhile, combine jicama, tomatoes, onions and peppers in medium bowl. Mix mayo, chili powder and lime juice until blended. Add to jicama mixture; mix lightly.
• Fill buns with franks, lettuce and jicama mixture.

HOT DOGS WITH SPICY PINEAPPLE RELISH

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1/2 cup diced red onion, 1 cup diced bell peppers (red and yellow) and 1 diced jalapeno; season with salt and pepper. Cook, stirring, until tender, 6 to 8 minutes.
• Add 1 cup diced pineapple, 1 tablespoon honey, 1 teaspoon mustard seeds and the zest and juice of 1 lime; cook until thickened, 5 to 8 more minutes. Remove from the heat and add 1/4 cup each chopped cilantro and parsley.
• Grill 4 hot dogs over medium-high heat, turning, until marked. Serve on grilled buns with the pineapple relish.

CHEESE-STUFFED HOT DOGS WITH SPICY ONIONS - RACHAEL RAY

Steps:

• Preheat the broiler.
• Make a slit lengthwise down each frank, being careful not to cut all the way through.
• Place the grill seasoning and franks in a plastic bag; shake to coat.
• Place the franks on a baking sheet and stuff each with 2 or 3 strips of cheese.
• In a large skillet, heat the olive oil over medium-low heat. Add the onions and cook until softened and golden, 12 to 15 minutes. Add the brown sugar, chipotle, adobo sauce, and 1/2 teaspoon salt and cook, stirring, until the sugar dissolves, about 2 minutes.
• Butter the insides of the buns and place up on the baking sheet with the franks. Broil until the cheese melts and the buns are toasted, 3 to 5 minutes.
• Assemble the hot dogs and top with the caramelized onions.

BIG DAN'S SPICY BBQ HOT DOGS

Steps:

• Heat franks as directed on package.
• Meanwhile, cook barbecue sauce, chiles, pepper sauce in saucepan on medium heat 3 to 4 min. or until heated through, stirring occasionally.
• Fill buns with franks; top with barbecue sauce mixture, onions and cheese.

FIRESIDE HOT DOGS WITH SPICY CHIPS

Steps:

• For the spicy chips: Preheat the oven to 350 F.
• Spray the tortilla chips with nonstick cooking spray. Sprinkle with the chili-lime powder and toss to combine. Transfer the chips to a baking sheet and bake for 6 minutes.
• For the hot dogs: Heat a medium, heavy skillet over medium-high heat. Add the bacon and cook until all the fat has rendered, about 5 minutes. Add the onions and cook until translucent, about 3 minutes. Add the soy sauce, lime juice and Worcestershire sauce, stirring to combine. Cook for 30 seconds and turn off the heat. Transfer the mixture to a medium bowl and set aside.
• Using the same pan, cook the hot dogs over medium heat until golden brown and cooked through, about 5 minutes per side. Transfer to a plate and wrap tightly with aluminum foil to keep warm.
• To assemble each hot dog, spread some mayonnaise on each bun. Put a hot dog in each bun, top with the onion mixture and crumbled Spicy Chips and serve with ketchup and mustard.

SPICY HOT DOGS

Steps:

• Cook onions in oil until tender.
• Stir in remaining ingredients except the hot dogs and buns.
• Score dogs lengthwise and add to sauce.
• Simmer 10 minutes.
• Serve on toasted buns with your choice of condiments if desired.

CHEESE-STUFFED HOT DOGS WITH SPICY ONIONS - RACHAEL RAY

Steps:

• Preheat the broiler.
• Make a slit lengthwise down each frank, being careful not to cut all the way through.
• Place the grill seasoning and franks in a plastic bag; shake to coat.
• Place the franks on a baking sheet and stuff each with 2 or 3 strips of cheese.
• In a large skillet, heat the olive oil over medium-low heat. Add the onions and cook until softened and golden, 12 to 15 minutes. Add the brown sugar, chipotle, adobo sauce, and 1/2 teaspoon salt and cook, stirring, until the sugar dissolves, about 2 minutes.
• Butter the insides of the buns and place up on the baking sheet with the franks. Broil until the cheese melts and the buns are toasted, 3 to 5 minutes.
• Assemble the hot dogs and top with the caramelized onions.

STREET-STYLE SPICY HOT DOGS

Steps:

• Heat broiler.
• Combine first 5 ingredients. Place wieners on rack of broiler pan.
• Broil, 6 inches from heat, 7 to 9 min. or until heated through (160°F).
• Fill buns with wieners; top with tomato mixture.

SPICY MANGO HOT DOGS WITH CRUNCHY FRIED ONIONS

Steps:

• Preheat a grill to medium-high heat.
• Mix the mango, red onion, rice vinegar, scallions, cucumber and jalapeno in a small bowl. Season with salt and pepper.
• Grill the hot dogs, flipping them halfway through so both sides get grill-marked and a little charred, until heated through, about 8 minutes.
• Brush the inside of the brioche buns with butter. Grill until lightly toasted, 2 to 3 minutes.
• Spread both sides of the inside of the buns with mayonnaise to your liking. Place a hot dog on each bun and spoon a few tablespoons of the mango mixture on the dog. Sprinkle with fried onions.

SPICY HOT DOGS

Steps:

• 1. Cook hot dogs.
• 2. Mix salsa and barbecue sauce together in small saucepan; cook over medium heat until thoroughly heated, stirring occasionally.
• 3. Serve topped with salsa mixture and onion; sprinkle with grated cheese.

SPICY GOOD OL' BOY HOT DOGS

Steps:

• Heat grill to medium heat.
• Place bacon slices in single layer on paper towel-covered microwaveable plate; cover with additional paper towel. Microwave on HIGH 1 to 1-1/2 min. or until bacon is partially cooked.
• Wrap 1 bacon slice around each frank; secure ends of bacon to frank with wooden toothpicks.
• Grill 6 to 8 min. or until bacon is crisp and franks are heated through, turning frequently. Remove toothpicks.
• Fill buns with franks; top with remaining ingredients.