By Chef Buggsy Mate on October 06, 2008
Photo by I'mPat
Photo by I'mPat
"This recipe makes a very flavorful sauce that is perfect on chicken or used to jazz up plain rice. It is great to fix when you want to grill but the weather just won't cooperate! Even people who don't like barbecue love this sauce. I typically like to double it and set some aside for extra dipping"
Serving Size: 1 (178 g)
Servings Per Recipe: 6
"Wow - this is just so delicious.I used whole chicken breasts and put everything straight into the baking dish. They were cooked to perfection in 30 minutes and the sauce is fabulous. We don't get buffalo wing sauce here and I have no idea what it tastes like to added some maple flavoured seed mustard to the sauce ingredients - I have had a pre dinner sample but will put this chicken along side a green salad for dinner tonight."
"We really loved this oh so moist chicken (I used 4 small chicken breasts with bone in [total weight 980 grams] and cooked as directed but allowed 40 minutes to cook through and they were perfectly moist and I still had a heap of sauce to put over the chicken. Also I did prep it up to the point of having to go into the oven 4 hours ahead of the time (was in the fridge for 3 1/2 hours and took out for the last 1/2 hour before putting it into the oven, so that may have determined it taking longer to cook, Thank you Buggsy Mate, made for Aussie/Kiwi Recipe Swap #64 May 2012."
"This was a really great chicken recipe. I loved the sauce on the outside and the tender chicken on the inside. The recipe was simple to follow and most of it is hands-free! Great family recipe. Thanks!"
"The chicken lovers that we are loved this one. My kind of recipe! This came together just as I expected and made for awesome chicken. Definitely a crowd pleaser too, and so on my summer menu. Know it's going to be a winner with family and friends. Served on a white platter makes for great presentation - and the plus is it tastes as good as it looks. A wonderful choice for the AUZ/NZ Swap."
"Tasty! I used the sauce in this recipe for barbecue chicken in the crock pot. Let a couple chicken breasts cook in the sauce on low for about 6 hours and then shredded the meat to put on deli rolls. Turned out great! I added a little bit of liquid smoke to give it more of that bbq flavor. Thanks for posting!"
"Very Nice. I used about 2 pounds of bone-in chicken breasts and made the sauce as directed. Kept some of the sauce aside for dipping. Chicken was very tender and flavorful Yum! Made for the Best of 2009 Cookbook Swap."
"This recipe has been included in book#246531. Our family loved this! The chicken was moist and tender, but the best part of this recipe was the sauce. It was tangy, without being too hot, and to our tastes much better than the usual barbecue sauce -- maybe the wing sauce added that little extra flavor that made this sauce so great. I'm going to make another batch this weekend for pulled pork; thanks for posting this, Chef Buggsy Mate!"
"We had the best dinner tonight, thanks to you Chef Buggsy Mate. The chicken was tender and so delicious. The sauce is out of this world good. Deep, robust, tangy and sticky. What a treat. Well worth the time required to make this dish. We loved the addition of the cider vinegar, makes the sauce really special. I used Frank's Hot Sauce...Thank you so much for sharing your recipe. :)"
"This is a nice way to do oven BBQ chicken. I served the extra sauce on the side for dipping. It was very good. Next time, I will reduce the hot sauce just a bit as the kids found it a tad too hot. Thx for the recipe."
"Aussie Swap #24 Recipenap: WONDERFUL!! Still licking our fingers!! YUM!"
"A very good and easy way to make BBQ chicken without having to use the grill. I used chicken leg quarters. The sauce had a great taste and the chicken was very moist and tender. Recipenapped for January, 2008 Aussie/NZ Swap."