### Instructions:
1. **Preheat & Prep:** Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or line a baking sheet with parchment paper for easier cleanup.
2. **Arrange the Weenies:** Drain the mini hot dogs (if necessary, though most cocktail sausages are sold in liquid and just need to be taken out of the package). Arrange them in a single layer in your prepared baking dish.
3. **Whip Up the Sauce:** In a small saucepan over medium heat, melt the butter. Once melted, stir in the brown sugar, Worcestershire sauce, garlic powder, onion powder, black pepper, and cayenne pepper (if using). Bring the mixture to a gentle simmer, stirring occasionally, until the sugar is dissolved and the sauce is smooth, about 2-3 minutes.
4. **Baste & Bake:** Pour the hot sauce evenly over the mini hot dogs, making sure to coat them well. Use a spatula to gently toss them if needed to ensure all hot dogs are covered.
5. **Bake to Perfection:** Bake for 20-25 minutes, or until the sauce is bubbly and slightly caramelized, and the hot dogs are plump and heated through. You can stir them gently halfway through baking for even coating.
6. **Serve & Enjoy:** Remove from the oven and let them cool for a few minutes before serving. The sauce will thicken as it cools. Serve hot with toothpicks, or just let people dig in!
### Short Tips:
* **Spice it up:** Feel free to add a dash of red pepper flakes for an extra layer of heat.
* **Sweetness adjustment:** If you prefer less sweetness, you can slightly reduce the amount of brown sugar.
* **Serving suggestions:** These are fantastic on their own, but also great with some crusty bread for dipping in the leftover sauce, or alongside a simple green salad.
* **Make ahead:** These can be assembled up to a day in advance and stored in the refrigerator. Just pop them in the oven when you’re ready to bake.
* **Keep warm:** If serving at a party, keep them warm in a slow cooker on the “warm” setting.
