Bacon-wrapped chicken dogs

Stir together mayonnaise, Dijon mustard, black pepper and a few shakes of cayenne; set aside or chill.

Split the chicken breast lengthwise, then lengthwise again into four strips; pair each thick end with a thin end for an even girth.

Season the strips lightly with kosher salt and coat with the secret sauce.

Wrap each pair loosely in two slices of bacon, starting and ending each slice underneath the chicken so the weight holds it; do not trap bacon between the pieces.

Set on a foil-lined baking sheet sprayed lightly with vegetable oil.

Bake in the center of a 500 degree oven about 20 minutes, until the bacon is rendered and cooked through.

Optionally check that the chicken reaches at least 145.

Serve on a mayonnaised hot dog bun with sliced jalapeno rings and a drizzle of barbecue sauce, spread with a brush if needed.