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Firecracker Hot Dogs

Firecracker hot dogs are grilled until spiral-scored hot dogs char and split open, then loaded with spicy jalapeño relish, bright yellow mustard, and a sriracha drizzle. This party hot dog recipe is fast, summer-friendly, and built for a cookout-style BBQ finish.
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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
  

Beef hot dogs
  • 8 beef hot dogs
Hot dog buns
  • 8 hot dog buns
Jalapeño relish
  • 0.5 cup jalapeño relish or pickled jalapeños, chopped
Butter for buns
  • 2 tbsp butter, softened Soften so it spreads easily.
Yellow mustard
  • 0.25 cup yellow mustard
Sriracha
  • 2 tbsp sriracha
Crispy fried onions
  • 0.25 cup crispy fried onions
Ketchup for serving
  • 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. Lay them out so the cuts are visible before cooking.
  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. Look for dark grill marks and small splits along the scoring.
Toast the buns
  1. Butter the inside of each bun and toast on the grill for 1–2 minutes until golden. Pull them when the cut sides are lightly crisp and browned.
Assemble the loaded hot dogs
  1. Place a hot dog in each toasted bun and top with jalapeño relish. Add enough relish so you can see bright green flecks through the edges.
  2. Squeeze yellow mustard over each hot dog. Drizzle in a thick line so it clings to the relish and hot dog surface.
  3. Drizzle sriracha over the top of each hot dog. Use a light zigzag so the red streaks are visible on the yellow mustard.
  4. Finish with crispy fried onions and serve immediately with ketchup on the side. Scatter onions right before serving so they stay crunchy.

Notes

Pro tip: score deeper for wider splits—this creates more charred edges and holds the relish better. Store leftovers covered in the fridge up to 3 days, but reheat hot dogs and toast buns separately for best texture; the onions are best added fresh (not frozen). For a lighter option, use turkey hot dogs and swap the fried onions for lightly toasted panko or crispy air-fried onions.