Sriracha Honey Grilled Hot Dogs Recipe

5 from 2 votes

Un-be-lievable hot dogs glazed with sriracha honey sauce, grilled to caramelized perfection and topped with simple homemade coleslaw.

Prep Time15

Cook Time10

Total Time25

Course: dinner

Cuisine: American

Servings:

Calories: 286kcal

To cut the hot dogs on the spiral: you will want to use a sharp knife and work carefully. Lay the hot dog on the cutting boars, starting at the top and holding your knife on on about 30 degree angle, start slicing the hot dog skin while turning the hot dog with your hand. Make sure not to cut all the way through!
Combine the sriracha, honey, lime juice, and soy sauce in the mixing bowl. (Set a tablespoon or so aside to drizzle the hot dogs later!) Add the hot dogs to the bowl. Let them sit and marinate while you prepare the grill.
Make sure to clean the grill grate and preheat it before adding the meat. Once the grill is hot, place hot dogs on a grill and brush a little more sauce over them. Save the sauce to brushing later.
Grill until completely cooked, turning each hot dog onto the other side half way through the cooking. After returning, brush them with some more sriracha honey sauce.
You can brush them one more time, about a minute before taken the off the grill.
To make the slaw: Add the slaw mix and chopped cashews to a mixing bowl. Whisk together sugar, vinegar, mayonnaise, sour cream, salt and pepper until completely mixed. Add the dressing into the bowl and mix everything very well, until the cabbage is evenly coated.
Place each hot dog on a bun. Top it off with some slaw and drizzle with a little more sriracha honey sauce.

Hot Dog Buns: During like last couple of minutes of cooking, place the buns onto the grill to get them nice and toasty.
Make Ahead: You can spiral cut the hot dogs and mix them with the sriracha honey sauce ahead of time. Place it all into an air-tight food storage container or leave it right in the mixing bowl, just make sure to cover the mixing bowl air-tight. Store it in the refrigerator for about 1 day, not longer. Then, grill them the next day.
You can also make the coleslaw ahead of time and store it separately, in an air-tight food storage container, in the refrigerator.