Bacon-Wrapped Hot Dogs: Crispy, Smoky and Easy on the Grill

A hot dog with a spiral of crisp, browned bacon around it looks like it took effort, but it takes about ten minutes to assemble. These are made for backyard cookouts, where one slice of bacon turns an ordinary frank into the star of the table.

The recipe is simple: wrap a thin strip of bacon around each hot dog, pin the ends with toothpicks, and grill over medium heat until the bacon is crisp. Everything below is about getting that bacon browned without burning it.

Why they suit a cookout

They are easy to prepare ahead, and they cook on the same grill as everything else. They are also easy to customize. Guests can pile on their own toppings, and you can leave some dogs on the grill longer for people who like them charred and pull others sooner for a softer bite.

A small roasted red potato on the side makes a good partner. It is hearty enough to balance the smoky bacon, and you can roast a big batch in advance.

Ingredients and steps

• Hot dogs, your favorite kind
• Thin-cut bacon, one slice per hot dog
• Toothpicks, 2 per hot dog
• Hot dog buns
• Oil or nonstick spray for the grates
• Toppings such as ketchup, mustard or relish, if you like

1. Heat the grill to medium, roughly 350 to 400°F (175 to 200°C). Higher heat tends to burn the bacon before it crisps, and it causes flare-ups.
2. Starting at one end of a hot dog, wrap a slice of bacon around it in a spiral. Keep the turns snug and avoid overlapping, so the bacon cooks evenly.
3. Trim off any extra bacon. Push a toothpick through each end to hold the strip in place. Soaking wooden toothpicks in water for a little while helps keep them from scorching.
4. Brush the grates lightly with oil or spray them, then lay the hot dogs on the grill.
5. Grill for about 10 to 20 minutes depending on your grill’s heat and the thickness of the bacon, turning every few minutes so all sides brown. The bacon should be crisp and the hot dog hot all the way through.
6. Let them rest for a few minutes, pull out the toothpicks, and tuck each one into a bun.

Tips for crispier or softer bacon

For extra-crisp bacon, start the hot dogs over indirect heat and finish them over direct heat. For a lighter, less crisp version, take them off the grill earlier. Whichever you choose, keep turning them.

Thin-cut bacon is the best choice. It crisps up in about the time the hot dog needs to heat through, while thick-cut slices can leave the bacon chewy by the time the hot dog is done.

No grill? A large skillet or grill pan over medium heat works too. Rotate the hot dogs every few minutes until the bacon is crisp, around 8 to 10 minutes. You can also bake them on a parchment-lined sheet in a 400°F (200°C) oven for roughly 13 to 16 minutes.

Cooking for a crowd? Work in batches and leave space between the hot dogs. Crowding traps steam and keeps the bacon from browning.

Make ahead and storage

You can wrap the hot dogs and add the toothpicks a few hours before the party. Keep them covered in the refrigerator until you are ready to grill.

Refrigerate leftovers in a covered container. To reheat, warm them in a dry skillet over medium heat for six or seven minutes. You can also use a 350°F (175°C) oven for several minutes. Avoid the microwave, since it turns the bacon soft.