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Start by heating the frying oil to 350°F in a large skillet or deep fryer, using a thermometer to check the temperature.
In a medium bowl, combine the pearled sorghum flour, whole-grain sorghum flour, corn starch, xanthan gum, baking powder, and baking soda, whisking them together.
Sift this mixture into a bowl containing the cornmeal, sugar, and salt, then whisk everything together until well mixed.
In a small bowl, whisk the milk and egg yolks together until combined.
Pour the milk and egg mixture into the dry ingredients and mix until just combined.
Pat the hot dogs dry with a paper towel, then insert the skewers lengthwise into each hot dog.
Dip each skewer with the hot dog into the batter, ensuring they are fully coated from top to bottom by rotating them.
Carefully place the battered hot dogs into the hot oil, rotating them before releasing to ensure even cooking.
Fry the dagwood dogs in batches until they are golden brown all over, which should take about 8 minutes, rotating as necessary.
Serve the hot dogs warm with your choice of condiments or dipping sauces.