Prep the hot dogs: Pat the hot dog pieces dry. Insert a toothpick or small skewer into each piece. Lightly dust them with 2 tablespoons flour so the batter clings better. Set aside.

Make the batter: In a bowl, whisk flour, cornmeal, sugar, baking powder, and salt. In another bowl, whisk buttermilk, egg, and honey (if using). Pour wet into dry and stir until smooth and thick. Aim for a pancake-like batter that slowly ribbons off a spoon. If too thick, add 1–2 tablespoons buttermilk; if too thin, add 1–2 tablespoons cornmeal.

Preheat the air fryer: Set to 375°F (190°C) for 3–5 minutes. Lightly spray the basket or tray with oil to reduce sticking.

Dip and coat: Transfer the batter to a tall glass. Dip each floured hot dog piece, twirling to fully coat, and let excess drip off. Place on a parchment-lined plate while you work. Tip: Do not overcrowd your staging plate or they may stick together.

Arrange in the air fryer: Place coated mini corn dogs in a single layer with a little space between. Lightly mist the tops with oil spray. This promotes even browning and a crisper crust.

Air fry: Cook at 375°F (190°C) for 8–10 minutes, flipping halfway. Spray again after flipping. They’re done when the exterior is deep golden and feels firm to the touch.

Batch and serve: Remove and keep warm while you finish remaining batches. Serve hot with ketchup, mustard, honey mustard, or spicy mayo.

For frozen minis: If using store-bought frozen mini corn dogs, cook at 375°F (190°C) for 8–10 minutes, shaking or flipping once, until heated through and crisp.