straighten each hot dog and spear carefully onto skewers through the center of the hot dog.
For honey chili marinade, in a small bowl, mix red wine, honey, chili and mustard powder and set aside.
Heat the barbecue to medium-high for indirect heat at medium for direct heat. Cook the hot dogs on a lightly oiled preheated barbecue grill or flat plate, rolling the hot dogs back and forth until there is a color change. This gradually expands the skins and stops the casings from splitting.
If cooking on a flat top gas barbecue or an electric barbecue grill, place a sheet of baking paper under hot dogs, brush with marinade and turn frequently. A kettle or Weber can be used. Cook for 20 to 25 minutes until well blended and cooked through. Remove skewers just before serving. Serves 4 to 8.