Pre-heat air fryer on hottest setting for 5 minutes.
Cut 6-8 small slits into each hot dog, then place into hot air fryer basket and air fry for 3-4 minutes at 390°F.
Once time is up, check to make sure hot dogs are starting to brown and crisp. Remove each to a split open bun, then place back into the air fryer with buns (2-4 will fit at a time, depending on air fryer model). Air fry on 390°F for 1-2 more minutes, until buns are toasted and hot dogs reach an internal temperature of 160°F.
Serve immediately with favorite toppings.
Depending on exact size, hot dogs may need more tine in the air fryer. Always check with a meat thermometer to ensure they reach 160°F.
For frozen hot dogs: Carefully cut 6-8 slits into the hot dogs – take care with this. If it’s tricky, try letting them sit on the counter for 10 minutes or defrost in the microwave for 2 minutes so they start thawing on the outside for easier cutting. Air fry for 8-10 minutes, shaking once halfway through. Make sure to check them on the inside to ensure they are fully cooked.
My children are huge fans of ketchup, mayonnaise and fried onions on theirs.
I love mustard and pickle relish, but I was out of relish when I took the photos for this recipe.
Leftover chilli is really delicious on these, add shredded cheddar for chili cheese dogs!
Coleslaw is another favorite hot dog topping of mine, especially on a hot summer day!
Don’t forget to cut slits into the sausages before air frying them, otherwise they will burst during cooking.
Do not fully split the buns, leave the halves attached on one side (I know this may seem like common sense to most people, but I did, in fact, fully split hot dog buns for way longer than I’d ever care to admit).