Chicken BBQ Cooking Sauce

A BBQ sauce for chicken that is not tomato based. This recipe is sufficient for six chicken quarters. (Update: If you replace the 1/2 tablespoon of cornstarch with a 1/4 teaspoon xanthan gum, there is no need to cook the sauce to thicken it)

• Ready In: 18 mins
• Serves: 6

Ingredients

• 5  ounces water
• 4  ounces white vinegar
• 3  tablespoons wheat flour
• 1⁄2 tablespoon salt
• 1⁄2 tablespoon canola oil
• 1⁄2 tablespoon paprika
• 1⁄2 tablespoon garlic powder
• 1⁄2 tablespoon onion powder
• 1⁄2 tablespoon cornstarch
• 1  teaspoon white pepper
• 1  teaspoon chili powder
• 1⁄2 teaspoon ground cayenne pepper

Directions

1. Blend all ingredients with a food processor or blender.
2. Cook on medium heat for 8 to 10 minutes to thicken slightly (do not boil).
3. Cool before using. It should have the consistency of gravy. If needed, thin with a tbsp or two of water.
4. BBQ chicken (with skin on) on a low heat (275°F to 300°F +/-) until done, basting with sauce every time you turn the chicken (around 6 to 8 times depending on thickness).
5. Note: you may have to prop the BBQ lid open an inch or two to keep the temperature in 275°F-300°F range.