Serves 4 (entree) or 8-10 (appetizer)

Ingredients:

½ cup hoisin sauce
2 tablespoons honey
1 tablespoon minced fresh gingerroot, peeled
½ teaspoon minced fresh garlic
8 hot dogs
8 hot dog buns, split
½ cup chopped green onions

Directions:

1. Heat hoisin, honey, gingerroot and garlic in a small saucepan over medium heat.   Allow sauce to simmer for 2-3 minutes then remove from heat.  Reserve ¼ cup sauce.
2. Lightly score diagonal cuts across the hot dogs.  Liberally brush hot dogs with sauce. 
3. Preheat a gas or charcoal grill for the direct grilling method, using medium heat.  Place hot dogs on grill rack, about 4 to 5 inches from the heat.  Cook hot dogs over direct medium heat to an internal temperature of 165 degrees F for 10-12 minutes, basting often with the sauce. 
4. During last 3 to 4 minutes, open hot dog buns and lightly toast them over indirect heat.  Brush buns with reserved hoisin sauce.  Place hot dogs into heated buns.  Sprinkle chopped green onions atop hot dogs.