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West Virginia Burnt Ends
We call ’em West Virginia Burnt Ends! You might raise an eyebrow at first, but trust us, one bite and you’ll be humming a whole new tune—these are darn tasty!
This regional twist on a classic barbecue staple takes humble hot dogs and transforms them into smoky, caramelized bites of bliss.
It’s a dish that celebrates simplicity and bold flavors, perfect for gatherings, tailgates, or weeknight cravings.
Ingredients
Hot dogs (3 packages, 32 oz each)
BBQ sauce (⅔ cup)
Yellow mustard (⅓ cup)
Liquid smoke (2 teaspoons)
Paprika (1 tablespoon)
Garlic powder (2 teaspoons)
Onion powder (2 teaspoons)
Salt (½ teaspoon)
Black pepper (1 teaspoon)
Brown sugar (½ cup, divided)
Instructions
Begin by slicing all the hot dogs into bite-sized chunks, about one inch thick. This helps them caramelize evenly and gives each piece a nice browned edge once cooked.
Preheat your oven to 375°F. Line a large baking sheet with aluminum foil for easy cleanup, then spread the hot dog pieces evenly in a single layer across the surface.
In a medium mixing bowl, combine the BBQ sauce, yellow mustard, liquid smoke, and all of the seasonings.
including paprika, garlic powder, onion powder, salt, and black pepper. Stir in half of the brown sugar until everything is well blended.
Pour the sauce mixture over the hot dogs and toss until each piece is coated thoroughly.
Use a spatula or your hands to make sure every bit of hot dog gets some of that bold, flavorful marinade.
Sprinkle the remaining brown sugar evenly over the top of the coated hot dogs. This will help develop that sticky, caramelized crust as they cook.
Bake in the preheated oven for 40 to 45 minutes, stirring halfway through to avoid burning. Keep an eye on the edges—they should darken and crisp slightly, just like real burnt ends.
Once done, remove from the oven and let cool for five minutes before serving. These can be served as a snack, appetizer, or even tossed onto a bun for a smoky, sweet sandwich.
How to Make
The first step is choosing the right hot dogs. Go for all-beef varieties if you want a richer flavor, or stick.
with classic pork and beef blends for a traditional bite. Cut them thick so they hold their shape through cooking.
Using a foil-lined sheet pan not only prevents sticking but makes cleanup a breeze. It also helps reflect heat for a more even cook across the surface.
The sauce mixture is where the magic happens. Combining BBQ sauce and mustard brings tang and depth.
while liquid smoke adds that unmistakable outdoor barbecue essence—even from your kitchen oven.
The seasonings provide layers of flavor, balancing out the tanginess with warmth from paprika and sweetness from the brown sugar.
It’s a smoky-sweet profile that works beautifully with the hot dog base.
Tossing the hot dogs in the sauce is a messy but important step. Each piece needs to be fully coated to soak up all that goodness and develop that sticky charred glaze.
As they bake, the sugars in the sauce and sprinkled on top caramelize and darken. Stirring halfway through ensures nothing burns and everything gets evenly cooked.
Resting them after baking allows the sugars to set slightly and the sauce to thicken even more, giving you that perfect, slightly sticky, finger-licking bite every time.
Variations
You can swap out the hot dogs for smoked sausage or kielbasa for a spicier, meatier twist. Just be sure to adjust cooking times slightly based on thickness.
Try adding diced jalapeños to the sauce mix for a spicy kick. It pairs well with the sweetness and gives the dish an extra dimension.
For a smoky bourbon variation, stir a tablespoon of bourbon into the sauce. It adds richness and a touch of heat that elevates the flavor.
Consider using honey or maple syrup in place of brown sugar for a smoother, more mellow sweetness with a unique finish.
Mix in crushed pineapple or peach preserves for a fruity take that balances smoke and sugar with bright acidity.
If you’re cooking for a crowd, these can easily be made in a slow cooker. Just cook on high with the lid off for about two hours, stirring occasionally.
Vegan? Use plant-based hot dogs and check your sauce ingredients. The flavor will still be bold, smoky, and satisfying with a meat-free twist.
Tips
Cut your hot dogs evenly to ensure consistent cooking and caramelization. Uneven sizes can lead to burnt or undercooked bites.
Always taste your sauce before adding it to the hot dogs. Adjust sweetness or heat to your liking with extra sugar or hot sauce.
Don’t overcrowd the pan. If needed, split the batch between two trays to allow better air circulation and browning.
For even more smoky flavor, grill the hot dogs briefly before tossing them in sauce and baking. This adds a great charred note.
Let the hot dogs rest after baking to let the glaze settle and thicken. It also makes them easier to serve without the sauce sliding off.
Store leftovers in an airtight container in the fridge for up to three days. Reheat in a skillet for the best texture and taste.
Use this recipe as a base—try adding chopped onions, bell peppers, or even bacon bits for added texture and variety.
Conclusion
West Virginia Burnt Ends prove that with the right technique and a few pantry staples, even hot dogs can be transformed into something truly crave-worthy. The mix of tangy, smoky, and sweet flavors makes each bite exciting and unexpectedly gourmet.
Whether you’re cooking for a family dinner, tailgate party, or casual get-together, this dish always gets people talking—and coming back for seconds. Give it a try, and you’ll see just how addictive hot dogs can be when done the West Virginia way.
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