Air Fryer Bacon Wrapped Hot Dogs are simple to make and elevated with pico de gallo and crema toppings. The smoky and salty bacon complements the crisp and cool pico and rich crema.
I am obsessed with hot dogs. This is not an exaggeration. I am obsessed with hot dogs. And this is not a euphemism for something else. Get your mind out of the gutter. This is about hot dogs. Nothing else.
I can eat them at least once a week and never get tired. Dare I say I could eat one a day and never get tired of them? I probably could. I mean, I eat a bagel and egg sandwich every weekday for breakfast. There are just certain foods I can never get tired of. Hot dogs are definitely one of them.
I think Mom ate a bunch of them when she was pregnant with my sister. Which I find humorous. She at a bunch of banana and peanut butter sandwiches with me. This is why it is, hands down, my favorite sandwich of all time. This post isn’t about PB&B sandwiches either. It’s about hot dogs.
So, what it is about hot dogs that Americans love?
First, we should find out how they came to be here in the States. The history of sausage goes back to Roman times. The theory is that – disclaimer for those a bit squeamish you should probably skip this part. They roasted a pig that was not entirely cleaned out. The cook cut into the roasted pig and found the intestines full. I see this sort of like me wandering around Pinterest. I see something that sparks and idea.
He saw those puffed intestines and had an idea to start filling them with ground meat and spices. Thus the sausage was born. This ingenious invention travel across Europe to – say it with me class! – GERMANY! They embraced the wiener and ran with the idea.
Still, keep your mind out of the gutter! HOT DOGS PEOPLE!
They lay claim to creating the popular sausage. I mean they do have over 1500 varieties of wiener. There’s numerous meat, seasoning, and preparation methods. Each of these methods have their own wurst name. And then there’s the regional varieties that have their own name. You can see how the numbers just keep adding up.
Fast forward to about the 1600’s. A butcher from Coburg, Germany created what he called the dachshund sausage aka little dog sausage. He eventually traveled to Frankfurt, where, I guess, the frankfurter name came about.
But that doesn’t explain how the hot dog traveled across the pond to the United States. Nor does it explain how the hot dog became so popular. However, I’m sure you can guess how they jumped the pond. In the 1800’s immigrants from Europe arrived on the shores of Ellis Island bringing with them their recipes from home. By the 1860’s food carts were selling frankfurters on the streets of New York. The 1870’s you can see them sold in a stand on Coney Island.
I guess that’s why the Coney Dog is so iconic!
In 1893, the Colombian Exposition made the hot dog the symbol of American baseball. They made their debut at the exposition and were so popular. These frankfurters were portable, easy to eat, and inexpensive to make. Their popularity grew so much that one bar owner (and baseball team owner) in St. Louis decided to serve them.
Ever since then, the popularity of the hot dog grew exponentially. Especially when Nathan Handwerker opened his stand and sold his Nathan’s Famous hot dogs. They’re so popular that Nathan’s hot dogs has an eating contest every year. This brand has a reputation far and wide and helped the hot dog gain popularity across the US. It even made its way to the White House menu in 1939. They served it to a king, for the record.
Now, there’s hundreds if not thousands of brands for hot dogs. My favorite are Zweigle’s from Rochester, New York. Established in 1880 you can find them at Rochester Americans (Amerks) games. That’s an NHL farm team for the record. Since I lived there for 5 years, I ate my fair share at Amerks games. And now that Wegman’s is in the area, I can get their delicious hot dogs any time I want.
The second favorite that I have to tell you about are Pott’s hot dogs in Bethlehem. Their everything with a pickle is my second favorite hot dog ever. Their dog sauce with mustard, onion, and the pickle at the bottom are absolutely delicious. However, they’re a takeout shop for the most part. Not much dining space there.
However, I’m not as picky with my hot dogs as I am with my peanut butter. I have had the range from your regular hot dog to the turkey and even chicken versions. And no, I am not one of those squeamish about what’s in them. I just know they’re taste good, so I eat them.
The most exciting thing I’ve put on my hot dog is chili. This is the first time I’ve wrapped one in bacon. And this is definitely the first time I’ve topped it with pico de gallo and crema! But I’ve got to tell you it has opened my eyes to a world of other hot dog recipes and toppings.
When we got our air fryer, we followed someone else’s directions on cooking hot dogs in there. It didn’t work out so well. Since then I’ve gotten to know our air fryer and know how long and what temperature they need to be in ours.
Not all air fryers are equal!
At first I tried 380 F for about 10 minutes. Not so much. They were barely warm on the inside. Now, since I like the outside crispy to resemble grilling, I put these Air Fryer Bacon Wrapped Hot Dogs in for 400 for 15 to 20 minutes. Some might think I’m crazy. But that’s how I like my hot dogs; crispy on the outside and hot on the inside. I’m sure most would agree with me.
Since I wrapped them in bacon, the bacon crisped up on the outside. Which is so good! And these Air Fryer Bacon Wrapped Hot Dogs were still nice and hot on the inside. Then you top them with the fresh pico to gallo and drizzle with a little crema. Crema is like sour cream mixed with heavy cream. It’s slightly tangy and oh so rich and creamy. I could drink it straight from the container. It’s so good.
Confession. I meant for this to be a Sonoran style hot dog. I had the pinto beans ready to go and just forgot about them. But, I was so excited to try the bacon wrapped hot dogs, and it was a weekday, that I just forgot about them. This recipe with be for another day. Maybe I’ll buy the bolillos that you use for the Sonoran hot dog for that recipe. Stay tuned!
And that recipe will include the jalapeno sauce you’re supposed to have on them, too. At the local restaurant they make a jalapeno crema that is out of this world! I like getting tacos because they serve them with this sauce. It’s rich, creamy, and slightly spicy.
You’ll just have to wait until later this summer for this recipe. Because you can bet, I’ll make these Air Fryer Bacon Wrapped Hot Dogs again and turn them into Sonoran hot dogs. Then you can find out all about the history of THOSE hot dogs.
But just look at those Air Fryer Bacon Wrapped Hot Dogs. You can see how crispy they get on the edges and the crispy bacon surrounding them. All topped with the pico de gallo with spicy jalapeno in there. Then the drizzle of crema on top brings it all home.
These hot dogs were incredible! I had no idea they would taste so irresistible. All the flavors combined make for the most amazing hot dog experience ever.
What’s your favorite hot dog topping?
Air Fryer Bacon Wrapped Hot Dogs are simple to make and elevated with pico de gallo and crema toppings. The smoky and salty bacon complements the crisp and cool pico and rich crema. #OurFamilyTable
- 4 hot dogs
- 6 slices center cut bacon
- 1 cup finely diced tomato
- 1/2 cup finely diced red onion
- 2 tablespoons minced jalapeno, seeds removed
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 2 teaspoons fresh lime juice
- 1 teaspoon garlic salt
- Pinch cayenne pepper
- 4 hot dog buns
- 1/2 cup crema
- Cut two slices of bacon in half.
- Starting with the cut pieces, carefully wrap the hot dogs in the bacon.
- Place the bacon wrapped hot dogs in the air fryer. Cook at 400 for 15 to 20 minutes. Check the crispiness of the bacon after about 10 minutes. Gauge the remaining cooking time as needed to make sure the bacon is crisp.
- While the hot dogs are cooking, combine the next 8 ingredients (tomato through cayenne) in a small mixing bowl. Set aside.
- Once the hot dogs are cooked, top with the pico de gallo and drizzle with the crema. Serve with chicharrons.
Nutrition information is an estimate.
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Amount Per Serving Calories 484Total Fat 31gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 14gCholesterol 70mgSodium 1522mgCarbohydrates 34gFiber 2gSugar 8gProtein 18g
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