"The crunch comes from a coating of salty potato chips smashed together with a little brown sugar."
1 16-ounce package regular-sliced smoked bacon
15 hot dogs
15 bamboo skewers
Twisted Tea Candied Sauce:
1 cup brown sugar
¼ cup Twisted Tea
1 8-ounce bag potato chips
¼ cup brown sugar
1 gallon-size sealable bag
Skewer hot dogs. Wrap the bacon in a spiral around the hot dogs from one end to the other. Place on a sheet pan and refrigerate.
In the sealable bag, combine the potato chips and brown sugar. Squeeze all the air out and seal. Use your hands to smash the mixture until the pieces are small, like confetti. Sprinkle into a small cake pan and set aside.
Prepare the candied sauce by combining brown sugar and Twisted Tea in a small sauce pan on a side burner of the grill (or use a tabletop propane burner). On high heat, keep stirring the sauce until bubbly, then decrease heat to low and simmer until it reaches a consistency of thick syrup. If the sauce gets too thick, add a tablespoon at a time of Twisted Tea to loosen it. Keep warm.
Grill the hot dogs at the front edge of the grill, so the skewer ends are not over direct heat. Quarter turn the hot dogs every 3 minutes until the bacon is browned. Remove from the grill, baste with the candied sauce, and immediately roll in the crunchy potato chip topping. Place on a serving platter and serve immediately.