How To Achieve Picture-Perfect Charring On Your Hot Dog Without Ever Firing Up The Grill

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Nothing says summer quite like a perfectly blistered hot dog fresh off the grill. But what if you don't have a backyard, a charcoal setup, or the patience to haul out the propane? Here's the good news: You don't need an outdoor grill to get that deep caramelized char. While you could purchase a specialized grill pan for the stovetop, like Sensarte's nonstick griddle, there's a far easier solution, and all you need is your oven and a broiler setting.

Broiling is basically upside-down grilling. The heating element at the top of your oven mimics the direct high heat of an open flame. That intense radiant heat works wonders on the humble hot dog, crisping the skin, coaxing out smoky flavor, and leaving those picture-perfect blackened blisters in all the right places. The high heat helps caramelize the sugars and fats in the casing, giving you that savory snap and grilled flavor.

To broil hot dogs, start with a sheet pan lined with foil for easy cleanup. Evenly space your hot dogs on the pan, then slide them under the broiler on the top rack. Keep a close eye on them, rotating the dogs every minute. You are looking for deep color and some slight splitting on the surface. Within four to eight minutes, you'll get well-cooked hot dogs that look and taste like they came straight from a cookout — without the bugs, smoke, or scorching hot sun.

Broiling is also a winner when it comes to convenience. There's no setup or cleanup involved beyond a foil-lined tray. It's fast, efficient, and apartment-friendly. And since most ovens come with a broiler built in, it's a technique available to nearly everyone. Broiled hot dogs are also a great choice for loading up with toppings, since they hold their structure better than boiled or microwaved versions. Think grilled onions, those flavorful pickled jalapeños, mustard, or even a swipe of chili. The charred exterior balances sweet, spicy, or tangy add-ons like a champ.

Want to level it up? Score your hot dogs lightly with a knife before broiling. It helps them cook more evenly and creates extra crispy ridges that hold onto condiments. You can also toss them in a little oil or butter for added sheen and sizzle, or brush on that perfect homemade barbecue sauce during the final minute to caramelize directly onto the skin.

Got leftover buns? Throw them on the tray cut-side up during the last minute or two to toast them under the broiler as well. The result: a hot dog experience that rivals any backyard barbecue, right from your kitchen.