Sweet and Savory BBQ Sauce Recipe for Chicken Wings
Yield: About 500 ml (2 cups) (Enough for 2-3 lbs (1-1.5 kg) of chicken wings)
Prep & Cook Time: 30 minutes
The Story Behind the Sauce
Hey everyone, I’m super excited to share a BBQ sauce recipe. This sauce brings back some of my favourite childhood memories of BBQ sessions with my family. My brother used to play this hilarious mad scientist game, grabbing every bottle of BBQ sauce and random condiment from the fridge. He’d mix them all into a bowl, taste-testing his wild creations. It was chaotic, messy, and a core memory that will always stick. Those moments were pure joy and adventure, and they’re a big reason why I love experimenting in the kitchen today.
Why This Sauce Rocks
So, let’s talk about why this sauce is so special. The magic lies in its balanced blend of sweet, tangy, and smoky flavours. Here’s a little secret: most BBQ sauces are heavy on sugar. Whether it’s brown sugar, molasses, or honey, that sweetness is crucial. It balances the flavours and helps the sauce caramelize perfectly on the grill. When you mix different sauces, it’s the sugar that makes them harmonize so well.
Create Your Signature Sauce
One of the best parts about making BBQ sauce is that you can totally customize it to suit your taste. Just like my brother and I used to do, you can mix and match your favourite flavours until you find the perfect blend. Want more heat? Add a splash of hot sauce. Craving extra smokiness? Throw in some liquid smoke. Looking for a sweet and tangy twist? A bit of fruit juice will do the trick. The possibilities are endless, and the fun lies in the experimentation. Who knows, you might just create a BBQ sauce that becomes a family legend.
Ingredients
2 tbsp (30 ml) vegetable oil
6 cloves garlic, minced (or 2 tbsp (30 g) jarred minced garlic)
2 tbsp (30 ml) mirin (or any alcohol, optional)
1 cup (240 ml) bottled BBQ sauce (any kind you have in the fridge)
1/2 cup (120 ml) ketchup
2 tbsp (30 ml) Worcestershire sauce
1 tbsp (15 ml) Dijon mustard
1/2 cup (100 g) brown sugar
2 tbsp (30 ml) apple cider vinegar
1 tsp (5 g) smoked paprika
1 tsp (5 g) onion powder
1/2 tsp (2.5 g) ground black pepper
1/2 tsp (2.5 g) salt
Tools Needed
Medium saucepan
Wooden spoon or spatula
A grilling brush
Method:
Prepare the Garlic:
Heat the vegetable oil in a medium saucepan over medium heat.
Add the minced garlic and salt and sauté until it becomes fragrant and starts to turn golden brown, about 2-3 minutes. Be careful not to burn the garlic. (If using jarred minced garlic, follow the same steps).
Deglaze the Pan:
Pour in the mirin or your chosen alcohol. Stir well, scraping any bits stuck to the bottom of the pan. Let it simmer for about 1 minute to cook off the alcohol.
Combine and Cook the Sauce:
Add the bottled BBQ sauce, ketchup, Worcestershire sauce, Dijon mustard, apple cider vinegar, brown sugar, smoked paprika, onion powder and ground black pepper to the pan. Stir thoroughly to combine all ingredients.
Reduce the heat to low and let the sauce simmer gently for about 15-20 minutes, stirring occasionally. This will help the flavours meld together and thicken the sauce slightly.
Adjust Consistency:
If the sauce is too thick, you can add a little water to reach your desired consistency. If it’s too thin, continue to simmer until it thickens to your liking.
Taste and Adjust:
Taste your BBQ sauce and adjust the seasoning if necessary. You can add more sugar for sweetness, vinegar for tanginess, or spices for heat.
Cool and Store:
Can use right away if cooking wings.
Let the sauce cool to room temperature. Transfer to a clean jar or bottle and store in the refrigerator for up to two weeks.
Eugene’s Extra Tips
Garlic Watch: Keep a close eye on the garlic while cooking. Burnt garlic will give a bitter taste to the sauce. Cook just until fragrant and golden brown.
Customization: Feel free to experiment with other ingredients you have on hand, like hot sauce or different types of vinegar. This sauce is versatile and can be tailored to your taste.
Smokiness: For an extra smoky flavour, you can add a few drops of liquid smoke or increase the amount of smoked paprika.
Proper Storage: Store the sauce in a clean, airtight container to prolong its shelf life. Always use a clean spoon when serving to prevent contamination.
Taste as You Go: Always taste the sauce at different stages of cooking. This helps you adjust seasoning gradually rather than all at once.
Temperature Control: Once you add the BBQ sauce and sugar, keep the heat to low to medium-low to prevent burning. A slow simmer helps meld the flavours together without burning the sauce.
Patience: Let the sauce simmer for the full 15 minutes. This time allows the flavours to meld and develop fully.
Pairing with Wings: When using the sauce on chicken wings, make sure the wings are fully cooked and then toss them in the sauce while they are still hot to ensure they are well coated.
Use Any BBQ Sauce: Feel free to use whatever BBQ sauce you have, or even a mix of different types. This adds a unique flavour to your sauce.
Get Creative and Have Fun
Remember, there’s no exact rule book when it comes to making BBQ sauce. Feel free to experiment with your own flavours and ingredients. Cooking is as much about creativity as it is about following recipes. Let your imagination run wild and create something uniquely yours. Your kitchen is your lab, and you are the mad scientist.
Join the Conversation!
I hope you enjoy making and devouring this Sweet and Savory BBQ Sauce as much as I do. I’d love to hear about your own BBQ sauce experiments and also your favourite go-to BBQ sauce. Share your stories, leave a review, and tag me on socials @the_eugefood. Let’s get those wings sauced up and those grills fired!
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Hi, I'm Eugene, but many of you might recognize me as "The_EugeFood". With over two decades working in diverse kitchens, I've come to cherish the genuine connections and shared experiences that cooking brings. For me, it's not about the high-pressure, competitive world you see on TV. It's about the joy of gathering around a table, the stories shared over simmering pots, and the laughter that follows a shared meal. I'm here to demystify the culinary world, to show you that if you can boil water for cup noodles, you're already on your way. Cooking isn't just a skill; it's a journey of discovery, and I invite you to join me on this adventure to becoming a better cook.
