Pioneer Woman Bacon Wrapped Hot Dogs

Pioneer woman bacon wrapped hot dogs are an easy grilled dinner made with beef franks, thin bacon, and a spice rub, ready in 35 minutes. That makes them a crowd favorite for summer cookouts, Fourth of July parties, or weeknight dinners when you need something fast that everyone loves.

Scoring shallow diagonal slits into each hot dog before wrapping is the step that makes or breaks these. Skip it, and the dogs split open from the heat, pushing the bacon loose instead of crisping.

Ree offers both an oven method and a grilling method, so you can make these year round. The garlic and chili powder rub adds a smoky kick that most basic versions leave out.

Pioneer Woman Bacon Wrapped Hot Dogs

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Course: DinnerCuisine: American, Tex-MexDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

423

kcal

Crispy spiraled bacon wraps around seasoned beef hot dogs baked on a rack until golden, giving every bite a salty crunch against the frank’s snap.

Ingredients

• 8 beef hot dogs
  

• 8 slices thin center-cut bacon
  

• 1/2 tsp. garlic powder, optional
  

• 1/2 tsp. chili powder, optional
  

• 8 hot dog buns
  

• Pickled jalapeño slices, for garnish
  

• Chopped red onion, for garnish
  

• Ketchup, for garnish
  

• Mustard, for garnish
  

• Potato chips, for serving

Directions

• Preheat the oven: Set the oven to 375°, then line a rimmed baking sheet with foil and place an oven-safe rack over it.
• Score the hot dogs: Cut shallow diagonal slits into each hot dog about 1 inch apart, since this keeps them from splitting and lets the bacon flavor seep in.
• Wrap the bacon: Wrap one piece of bacon around each hot dog in a spiral, overlapping slightly as you go. Secure the bacon with a wooden pick at each end so it stays put.
• Season and bake: Sprinkle both sides with garlic powder and chili powder if you like. Then bake on the rack for 20 to 25 minutes, turning halfway through, until the bacon is crispy.
• Grill option: If grilling instead, preheat to medium (350 to 375°) and grill the wrapped hot dogs, turning occasionally, until bacon crisps, 8 to 10 minutes.
• Serve: Add the hot dogs to the buns and top with jalapeño, red onion, ketchup, and mustard, then serve with potato chips on the side.

Tools for this recipe

• Checkered Chef cooling racks, Nordic Ware half sheet pan, OXO 12-inch locking tongs. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use turkey bacon instead of regular bacon?

Turkey bacon works but it won’t crisp up the same way, since it has less fat to render. You’ll get a chewier texture, so stick with thin center-cut pork bacon for the best crunch.

How long do leftover bacon-wrapped hot dogs last in the fridge?

They keep well in an airtight container for up to 3 days. Reheat them in the oven at 375° for about 8 minutes so the bacon re-crisps, because microwaving makes it soft and rubbery.

Can I prep these ahead of time before a party?

You can wrap and season them up to 24 hours ahead, then store them covered in the fridge. When you’re ready, pop them straight into the oven or onto the grill with no extra prep.

Do I need a wire rack, or can I bake them flat on the pan?

A wire rack makes a real difference because it lets the fat drip away for all-around crispiness. Baking flat means the bottom sits in grease, so one side ends up soggy.

What is the most common mistake with bacon-wrapped hot dogs?

Using thick-cut bacon is the biggest one, since it takes too long to crisp and stays chewy. Thin center-cut bacon wraps tighter and renders faster, so it matches the cook time.