Bacon-wrapped Hickory Hot Dogs
MAKES 4 | ACTIVE: 25 MIN TOTAL: 25 MIN
1∕3 cup mayonnaise 1 tbsp. apple cider
vinegar 1 tbsp. sugar 1 tsp. hot sauce
(such as Tabasco) 3∕4 tsp. celery seeds 2 cups coleslaw mix
(about 41∕2 oz.) 4 thick- cut slices hickory- or applewoodsmoked bacon 4 hot dogs 3 tbsp. smoky
barbecue sauce 4 hot dog buns
1. In a medium bowl, whisk the mayonnaise, vinegar, sugar, hot sauce, and celery seeds; season with salt and pepper. Toss with the coleslaw mix; season.
2. Wrap 1 slice of bacon around each hot dog on an angle so the edges overlap slightly. In a large nonstick skillet, cook the hot dogs over medium heat, turning occasionally, until the bacon is cooked and the hot dogs are heated through, 8 to 10 minutes total. Transfer to a plate. Brush the hot dogs with the barbecue sauce.
3. Place the buns, splitside down, in the skillet with the pan drippings. Cook over medium heat until toasted, about 3 to 5 minutes. 4. Divide the hot dogs and slaw among the buns.