Grilled Corn Dogs with Sweet Chili Glaze
Discover this irresistible copycat Grilled Corn Dogs with Sweet Chili Glaze recipe, perfect for your next Friday night tailgate or street fair event. Indulge in these smoky, sizzling, and nostalgic bites that bring the energy of a bustling crowd to your kitchen.
Allergens
Wheat, Egg, Dairy, Soy
Ingredients
- 6 pcs Hotdogs 1 1/2 cups Cornmeal 3/4 cup All
- purpose flour 1 tbsp Sugar 1 tsp Baking powder 1 tsp Salt 1 Egg, lightly beaten 1 cup Milk 6 Pretzel sticks or wooden skewers Vegetable oil for frying Sweet Chili Glaze: 3/4 cup Ketchup 2 tbsp Brown sugar 1 tbsp White vinegar 1 tsp Chili powder 1/2 tsp Worcestershire sauce
Instructions
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Stir in the beaten egg and milk until just combined. Let batter rest for 15 minutes.
- Heat about 2 inches of vegetable oil in a deep frying pan to 350°F (175°C).
- While the oil heats, skewer each hotdog with a pretzel stick or wooden skewer and dip it into the batter until completely coated. Allow excess batter to drip off.
- Carefully lower the battered hotdogs into the hot oil and fry for 3 4 minutes, turning occasionally, until they are golden brown and crispy on the outside. Use tongs or a slotted spoon to remove them from the oil and place on paper towels to drain.
- For the Sweet Chili Glaze, in a small saucepan over medium heat, combine ketchup, brown sugar, white vinegar, chili powder, and Worcestershire sauce. Cook until the mixture is heated through and slightly thickened, about 2 3 minutes.
- Once the hotdogs are cool enough to handle, generously brush them with the Sweet Chili Glaze.
Chef’s Insight
For an extra smoky flavor, use hickory or mesquite wood chips when grilling the corn dogs.
Notes
This recipe can be easily doubled or tripled to feed a larger crowd.