Recipe by Aileen2
This is a variation of a recipe a friend gave me. People who don't like spicy food can leave out the tabasco sauce and it's still yummy.
Top Review by rodney h.
Took this for a test-drive just last night and wasn't disappointed. Of course, there were a few changes for personal taste, but only a few, such as substituting Sriracha sauce for the tabasco, and adding a couple tablespoons of fresh lemon juice, and I used it on leg quarters instead of wings. I also used it as a marinade first, and after putting the chicken on the grill I boiled the remainder of the sauce for 10+ minutes and used it to baste the chicken the last half hour or so. Ended up with great tasting chicken that had nice reddish black bark built up as well. Looked darn near professional! I feel confident this would be a good sauce, with modifications, for pork as well and plan on finding out soon.
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 2 garlic cloves, chopped (I used minced from a jar)
- 2 tablespoons clear honey
- 4 tablespoons ketchup
- 4 tablespoons soy sauce
- 2 tablespoons English mustard
- 1 teaspoon Tabasco sauce (optional)
- 8 chicken wings, with tips removed
- 2 tablespoons flour, seasoned
Directions See How It's Made
- Preheat oven to 200c/400f/Gas mark 6.
- Heat oil in small pan and cook onion and garlic for 3-4 minutes.
- Stir in honey, ketchup, soy sauce, mustard and Tabasco and simmer very gently for a few minutes on low.
- Dip chicken in flour and brush liberally with the sauce.
- Place on a baking tray and roast for 30 mins until well brown and cooked through.