In a medium bowl, whisk together ½ cup mayonnaise, 2 tablespoons sriracha, 1 tablespoon honey, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, and the juice of 1 lime until smooth and creamy.

Chop ¼ cup of red onions, thinly slice 1 jalapeño, shred about 1 cup of cheddar cheese, and finely dice a handful of fresh cilantro. Arrange them on a platter.

Preheat your grill to medium-high heat, targeting around 400°F. Brush the grates lightly with oil.

Place your all-beef hot dogs directly over the heat and grill for about 5-7 minutes, turning occasionally.

In the last 2 minutes, place soft buns cut-side down on the grill to toast until warm and slightly crisp.

Spread Firecracker Sauce inside each toasted bun, add a grilled hot dog, and layer on the toppings.

Serve hot off the grill with sides like coleslaw or grilled corn.