Welcome to the new and improved Bacon and Legs! I’ve been working super hard to develop a site that is easier for you to navigate, has more space for all of this deliciousness and better expresses the Bacon and Legs brand.
In launching this, I thought… what better way to usher in the new era of Bacon and Legs than with a recipe called…
I found this recipe from a web comic I’ve been following for years: Natalie Dee. (Even if you don’t know it, you’ve seen her stuff on the internet. If you know me, you’ve seen her cartoons hanging on my cubicle and on half a dozen tshirts and tote bags I carry around.) Years ago, Natalie had made a how-to video on how to make “wiener wings”… which is essentially hot dogs, cheese and white bread. She did a great little Appalachian girl spoof, which, being born and raised in Ohio, I whole-heartedly loved.
Just like a lot of Natalie’s stuff (as well as her husband, Drew’s), “Wiener Wangs” (which is Wiener Wings, with her fake twang) became lexicon in my household. After about a month of saying it, I decided to look into this recipe of hers. I went on ebay and bought the 1970’s recipe box of ridiculousness that had the recipe “Hot Dog Cheesies” on it… and there it sat. It wasn’t until this post that I decided to make the fucking things.
I kept the gist of the recipe, but used some higher end ingredients. Not because I’m against hot dogs and white bread (I love the fuck out of hot dogs and white bread) but because I felt I could shake things up a bit.
So thanks, Natalie and Drew, for years of entertainment. Thanks weirdos in the seventies, for thinking this was a real recipe. And thank you all, for visiting my revamped site. I love all y’all.
6 slices of sourdough bread
6 all-beef jumbo hot dogs
6 oz English cheddar with truffles, shredded
Preheat oven to 400ºF.
Butter one side of each of the bread slices. Place them butter side-down on a baking sheet. Top each slice with a hot dog (diagonally), then an ounce of cheese.
Fold the corners of the bread up and then line up the wiener wangs so they hold each other up. Place foil balls at either end of the row of weenies.
Bake in oven for 8 or 9 minutes (until cheese starts to get melty). Turn the oven to broil (low) and cook another 4-5 minutes to toast the bread. Keep an eye on them so they don’t burn.
Remove from oven and let cool.
Be like Natalie and serve with a vintage 2007 Mountain Dew.
July 20, 2020 @ 12:28 pm Bill Thomas
Good old wiener wangs! I’m dairy allergic, & would recommend a length of chorizo in the bread – the spicy juice infuses the carbs & one doesn’t miss the cheese at all! Pop a stick of asparagus on top if you ned a third flavour.