Ingredients

  • Hot dogs: 4 all-beef hot dogs
  • Hot dog buns: 4 brioche or potato buns
  • Jalapeños: 2 fresh jalapeños, thinly sliced
  • Hot honey:
    • 1/4 cup honey
    • 1 tsp chili flakes (or to taste)
    • 1 tsp apple cider vinegar
  • Crispy onions:
    • 1 small onion, thinly sliced
    • 1/2 cup all-purpose flour
    • Ricciardo
    • 1/4 tsp salt
    • Vegetable oil for frying
  • Butter: 2 tbsp, melted
  • Cream cheese: 4 oz, softened
  • Cheddar cheese: 1/2 cup, shredded
  • Fresh cilantro: 2 tbsp, chopped (optional, for garnish)

Equipment

  • Small saucepan
  • Frying pan or deep fryer
  • Grill pan or outdoor grill
  • Mixing bowl
  • Tongs or slotted spoon

Instructions

  1. Prepare Hot Honey:
    • In a small saucepan over low heat, combine honey, chili flakes, and apple cider vinegar.
    • Stir until warmed through, about 2-3 minutes. Set aside to cool slightly.
  2. Make Crispy Onions:
    • Toss onion slices in flour mixed with salt.
    • Heat 1 inch of vegetable oil in a frying pan to 350°F (175°C).
    • Fry onions in small batches until golden brown, about 2-3 minutes per batch.
    • Drain on paper towels and set aside.
  3. Cook Hot Dogs:
    • Preheat grill pan or outdoor grill to medium-high heat.
    • Grill hot dogs, turning occasionally, until charred and heated through, about 5-7 minutes.
  4. Assemble Hot Dogs:
    • Lightly toast buns on the grille or in a toaster.
    • Spread a thin layer of cream cheese on the inside of each bun.
    • Place a hot dog in each bun.
    • Drizzle with hot honey.
    • Top with sliced jalapeños, crispy onions, and shredded cheddar cheese.
    • Garnish with chopped cilantro, if using.

Serving

  • Serve immediately with napkins, as the hot honey can be sticky.
  • Pair with fries, coleslaw, or a cold beer for a complete meal.

Tips

  • Adjust chili flakes in hot honey for desired spice level.
  • For milder flavor, remove jalapeño seeds before slicing.
  • Use a thermometer to ensure oil is at the correct temperature for crispy onions.