Insert wooden skewers lengthwise into each mini hot dog, leaving about 1 inch of the skewer exposed for a handle.

If using wooden skewers, be sure to soak them in water for at least 15 minutes before usage to prevent burning.

For Premade batter, simply follow the instructions on the box.

For Homemade batter, whisk together the dry ingredients including flour, cornmeal, cornstarch, sugar, baking powder, salt, and pepper in a large mixing bowl.

In a separate small bowl, whisk together the wet ingredients which are typically eggs and milk until fully combined.

Slowly mix the wet ingredients into the dry ingredients bowl until just combined. Be careful not to overmix, as this can result in a dense, tough texture.

Holding the skewer end, dip each hot dog fully into the prepared batter, turning to coat evenly.

Allow any excess batter to drip off before moving to the air fryer basket.

Preheat Air fryer to 400°F. Lightly grease the basket with oil if desired.

Carefully place battered hot dogs in a single layer without overcrowding.

Cook for 8-10 minutes until golden brown and crispy, then flip each hot dog and cook 3-5 minutes more.

Remove cooked mini corn dogs to a plate lined with paper towels.

Let cool slightly before serving with your favorite dipping sauces.

Adjust cook times as needed based on air fryer size and batch amount.