7 buns
7 bacon
1/3 cup honey bbq sauce
Crispy onions:
1 medium yellow onion
1 cup of buttermilk
1½ cups of flour
Salt fresh cracked black pepper
About 2-3 cups of vegetable oil for frying
Haystack: Slice the onion, width-wise, thinly. Submerge sliced onion in buttermilk and set aside for about 30 minutes. Mix four, salt and pepper in a large shallow bowl. Heat up oil in the large pot, on medium-high heat (or fryer). Take out sliced onions from buttermilk and shake it off, lightly. Throw onions in the flour, spread them out and toss in flour mixture. Fry onion straws in heated oil until golden brown. Take out and spread them out on a paper towel to soak up excess oil. Toss hot dogs in bbq sauce in a large bowl. Wrap each hot dog in uncooked bacon strips. Grill until bacon is crispy and hot dogs are cooked. Place cooked hot dogs in warm buns and top them off with crispy onions.