- Dish type
- Side dish
- BBQ sauce
Don't be put off by the long list of ingredients, the resulting sauce is absolutely fabulous. Perfect with chicken wings or ribs.
106 people made this
- 350g honey
- 4 tablespoons treacle
- 3 tablespoons ketchup
- 1/8 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- 1/8 teaspoon ground ginger
- 1 tablespoon seasoned salt
- 1 tablespoon meat tenderiser
- 1/8 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/8 teaspoon dried oregano
- 1/4 teaspoon finely chopped garlic
- 4 tablespoons steak sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon mustard
- 330g dark brown soft sugar
MethodPrep:15min ›Ready in:15min
- In a medium bowl, stir together the honey, treacle, ketchup, cinnamon, paprika, ginger, seasoned salt, meat tenderiser, ground black pepper, salt, oregano, garlic, steak sauce, Worcestershire sauce, mustard and dark brown soft sugar until well blended.
- Cover and refrigerate until ready to use.
Can be purchased online.
Reviews & ratingsAverage global rating:(102)
Reviews in English (83)
by Kimberly D
Since I am the originator of this sauce, I thought I would add a few things that I ahve changed. The amount of ketchup I now use is about 1 cup. I only use about 3/4 cup brown sugar now, an dno molasses. I have also added finely chopped onions. When it needs a bit of kick I add jalepenos chopped very fine. This is to your own taste. (I have a friend that adds several, including all the seeds. He LOVES hot foods.) Thank you for all of your reviews. I have found each one helpful.-02 Oct 2007
We needed a sauce for our baby back ribs and gave this one a shot. There are a lot of ingredients you need for this recipe, but it is well worth the effort! It is incredibly delicious and people just can't get enough of it! We marinade half a rack of ribs with the marinade in tightly wrapped foil packets overnight, then pop them in the oven for two and a half hours at 300 degrees. The meat falls off the bone! We save some of the sauce and spread it on the ribs after they cook in the oven and put them on the grill for 5 minutes or so, just to carmelize and crunch up the outside a little. Unbelievable!! Give it a shot! ;D-02 Dec 2002
This recipe is great. My family loves it. However, I would recommend skipping the brown sugar since the 1 cup of honey the recipe called for was enough sweetness. Also, use fresh grated ginger instead. Very easy to do and tastes delicious-31 Dec 2002
What’s better than a Barbecue dining by the pool with your families and friends? One of the important elements to make a good BBQ dish is its sauce. So, let’s up to your cooking game with my favorite recipes for homemade honey Barbecue sauce!
1. Chick-fil-a Honey Roasted Bbq Sauce Recipe
- 1 cup of vegetable oil
- Two teaspoons of ketchup
- ¼ teaspoon of garlic powder
- 8 tablespoons honey
- ½ teaspoon of paprika
- ¼ teaspoon of onion powder
- Two tablespoons of Dijon mustard
- ½ teaspoon of lemon juice
- Two teaspoons of white or apple cider vinegar
- One egg
- Salt, sugar, and black pepper
How to do it?
1. Take a saucepan and put it on medium heat. Then put in the honey, ketchup, oil, garlic powder, paprika, onion powder, mustard, salt, sugar, and black pepper inside. You need to bring it to a boil and stir it well.
Once the chick fil a honey bbq sauce is boiled, you can pour it into a bowl and let it rest for 10 minutes.
2. While the sauce is resting, take the egg and extract only the yolk. Then whisk it rapidly with a teaspoon of water for 2 minutes. Once it reaches a moderate yellow color, it is good to add into the sauce.
3. Once your sweet sauce is cool you need to pour the sauce into the egg yolk bowl. While pouring, you should stir it constantly to make a creamy and thick texture.
4. Add in the vinegar and lemon juice and mix them well.
The vinegar will help control the bacteria coming from the raw egg and keep your sauce edible for a longer time.
5. Drizzle it on your grill chick-fil-a sandwich!
2. Buffalo Wild Wings Honey Bbq Sauce Recipe
- Two teaspoons ketchup
- 1/4 cup molasses
- 1/2 cup cider or white vinegar
- One teaspoon concentrated liquid smoke
- 1/2 cup honey
- 1/2 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1/2 teaspoon chili powder
- Salt and black pepper
How to do it?
1. Put on a saucepan on medium heat. Then pour in honey, molasses, liquid smoke, pepper, salt, paprika, chili powder, onion, and garlic powder. Stir them well.
2. Boil the sauce, then put in vinegar and ketchup. Then, you need to lower the heat and keep them from 3-5 minutes. Mix all the ingredients.
3. Once the sauce is mixed, pour it into a bowl and let it rest for 10 minutes.
3. Sweet Baby Rays Honey Bbq Sauce Recipe
- One cup ketchup
- Two tablespoons pineapple juice concentrate
- Two tablespoons molasses
- 1/2 tablespoon concentrated liquid smoke
- ½ cup brown or granulated sugar
- Two teaspoons ground mustard
- 1/4 teaspoon garlic powder
- One teaspoon paprika
- One tablespoon cornstarch
- One teaspoon Cayenne pepper, black pepper, and salt
How to do it?
1. Put in a pot on medium heat. Then pour in ketchup, pineapple juice concentrate, molasses, liquid smoke, granulated sugar, paprika, mustard, garlic powder, salt, and peppers inside and stir it constantly. Once it is boiled, you should lower the heat and let it sit for 5 minutes until the sauce is well mixed.
2. In another bowl, add two tablespoons of water and the corn starch. Mix them well.
3. Add the cornstarch mixture to the sauce and cook it for 15 minutes. When it reaches a thick texture, you can turn off the heat and let it cool down for 10 minutes.
When the sauce is cooling, the texture might get slightly thicker than before.
4. Serve it with tasty barbecue chicken wings!
4. Applebee’s Honey Bbq Sauce Recipe
- ½ cup of ketchup
- Two tablespoons of white or cider vinegar
- 1 ½ tablespoon of brown sugar or granulated sugar
- 1 ½ tablespoon of Worcestershire sauce
- ½ teaspoon concentrated liquid smoke
- One teaspoon salt
- One teaspoon black pepper
How to do it?
1. Put on a medium pot on medium heat. Put in the sugar, sauce, liquid smoke, sugar, ketchup, salt, and pepper inside and stir them.
2. Bring it to a boil. Then you need to put in the vinegar and let the sauce simmer for around 30 minutes. Once the sauce is thickened and well mixed, turn off the heat and pour it into a bowl.
3. Let the sauce cool down for 15 minutes.
4. Drizzle it on top of roasted pork chops or honey BBQ chicken wings, and enjoy!
Honey BBQ Sauce Recipe
This Honey BBQ Sauce recipe is easy to throw together and perfect for grilling during the summer. There&rsquos not too much spice in this sauce either so it&rsquos definitely safe for those sensitive to heat or spicy sauces.
The best part is that you just add all the ingredients into one sauce pot and let simmer so the flavors can hang out and get to know each other. Once you&rsquove let them do that, you&rsquore free to use this easy honey bbq sauce on anything your heart desires!
Can you add honey to BBQ sauce?
Yes! It gives the sauce a nice sweetness with a nice floral taste rather than using regular white sugar.
Adding honey helps cut the bitterness that comes from the tomato sauce and takes the edge off of the vinegar. The three combined make a perfect sweet, deep tang that will keep you coming back for more with each bite.
Sugar in any form will help the sauce stick to the meat and caramelize giving it a rich flavor.
What can I use this sauce with?
Just about anything you can think of! I love using it for Grilled Chicken Drumsticks or low and slow cooked ribs.
It&rsquos also great as a dip for some chicken tenders if you aren&rsquot grilling or even pulled baked chicken breasts. It&rsquod be a great marinade for some pork loin or pork butt that you throw in the slow cooker as well.
How do I add spice to this BBQ sauce?
- Red Pepper Flakes &ndash Just add a little here while the sauce is simmering to add some heat to the sauce.
- Sriracha &ndash This sauce has Asian peppers and garlic for a nice kick.
- Cayenne &ndash A little cayenne goes a long way! This will add a nice peppery spice to the sauce.
How can I thicken my BBQ sauce?
You&rsquoll want to add 1 tablespoon of cornstarch and 1 tablespoon cold water into a small bowl and mix together until a paste is formed. Add this to the sauce and stir over medium heat until you see the sauce start to bubble.
Allow for extra simmering time so the sauce thickens once this mixture has been added. It shouldn&rsquot add any other flavor to the sauce either!
Is there ketchup in this Honey BBQ sauce recipe?
No! There isn&rsquot. I use tomato sauce to try and limit the sugar that is in the recipe. I did add brown sugar for some sweet molasses flavor and honey to sweeten it more though.
Ketchup based barbecue sauces are typically found in Western Carolina or Kansas City! There&rsquos a TON of different types of barbecue sauces throughout the US. Have you found a favorite?
Enjoying a grilling weekend? Why not try making one of these as well:
- Slow Cooker Pulled Pork Sliders: These sliders are perfect to make in the colder weather so you don&rsquot have to worry about using the grill at all!
- Guinness BBQ Sauce: This sauce has a deep flavor from the stout that pairs great with ribs. : You&rsquoll need to try these ribs. They are are sweet from the maple syrup and brown sugar that&rsquoll make you want more with each bite!
- Grilled Kielbasa and Veggie Kabobs: Kabobs are an easy weeknight meal for the summertime with just a few minutes of prep time!
Click the links above for the recipe!
Be sure to enjoy and tag me with #theculinarycompass on Instagram if you make this!
Honey Barbecue Sauce Recipe
Saturdays in summer should be spent outside, at the grill, with good friends and great barbecue. Is there anything better? There is no way we would rather spend sunny summer days. We&rsquove been dreaming about grilling up barbecue since the temps were dipping below freezing way back in the winter months. Now that it&rsquos barbecue season, we&rsquore ready to go. Are you? Unearth your grilling gear, call your friends, and get ready for a great summer weekend. We have a few ideas for your grilling get-togethers this season. An essential part of any grilling endeavor is barbecue sauce. We&rsquore singing the praises of this recipe for Honey BBQ Sauce. Every barbecue requires a great sauce, and this one checks all the boxes. Delicious? Check. Easy to make? Check. Sweet and savory? Check and check. Honey BBQ Sauce is a five-ingredient winner of a sauce, and it will elevate your barbecue to delectable new heights. When coated in this delicious mixture, your barbecue will disappear quickly. Guests will find themselves eating every last bite of their barbecue and coming back for seconds&mdashmaybe even thirds. This barbecue sauce nearly steals the show. To make it, you&rsquoll need to scour your pantry for ketchup, honey, butter, Worcestershire sauce, and a lemon. Easy enough? The memorable taste of this Honey BBQ Sauce belies how easy it is&mdashand how few ingredients you need&mdashto make it. This recipe yields one and a half cups, so you&rsquoll probably want to make more, especially if you have guests arriving for a get-together. Add it to a table of tasty barbecue, delicious barbecue sides, and ice-cold beverages. At a picnic table under sunny summer skies, you&rsquoll have the makings of an afternoon to remember, thanks in no small part to this tasty barbecue sauce. (It&rsquos truly that good.)
Honey Barbecue Sauce
- Quick Glance
- Quick Glance
- 15 M
- 35 M
- Makes 24 (2-tbsp) servings | 3 cups
Ingredients US Metric
- 1 cup store-bought or homemade ketchup
- 1 cup white vinegar
- 2 tablespoons molasses (NOT blackstrap molasses)
- 1 cup honey
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons prepared yellow mustard
- 1 teaspoon smoked or hot paprika
- 1 1/2 teaspoons granulated garlic
- 1 1/2 teaspoons onion powder
In a medium saucepan over medium heat, thoroughly whisk all the ingredients together. Bring to a gentle boil, whisking frequently.
Reduce the heat to low and simmer, still whisking frequently, until the sauce has thickened slightly and coats the back of a spoon, 15 to 20 minutes. The sauce will thicken even more as it cools.
Remove the pan from the heat and let the sauce cool to room temperature.
Transfer the sauce to a jar or other sealable container. Refrigerate for at least a couple days and up to 1 month before using.
Recipe Testers' Reviews
I don’t have a grill any longer, but every now and then I will broil something in the oven. This recipe looked pretty easy to make and, as it was honey based over brown sugar, I figured it wouldn’t be so cloyingly sweet as some bbq sauces can be. Plus its healthier, as I’ll take honey over sugar or corn syrup every day of the week!
Instead of pulling something store-bought out of the pantry, in about 5 quick minutes, you’ll have this fantastic BBQ sauce on the stovetop and cooking away, ready to mop onto your ribs, chicken, or steak in less than half an hour.
It’s tangy-sweet and you get a faint hint of the mustard and molasses as well as a sharp finish with each bite. I used smoked pimento as my paprika. The consistency was perfect—not too thick or thin, as I did the back-of-the-spoon test and it had good viscosity. I had it over chicken. It’s a keeper.
I think my next batch will have a bit more Dijon, and I might try some apple cider vinegar to see how that works. This is a recipe I’ll keep starred in my collection, as it’s easily adaptable for you to customize to your own taste!
This has to be one of the best barbeque sauces I have ever tasted. I used it on baby back ribs during the last 10 minutes of grilling and it was absolutely delicious. The sauce was sweet but not too much with a hint of spice. All the ingredients in this recipe work well together, and once made, there’s enough sauce for several dishes. This week I’ll be grilling chicken and I’m hoping this sauce will work its magic on that too.
I used sweet Hungarian paprika. One change: I was out of onion powder so I did add 1/2 small onion diced to the sauce to avoid a trip to the store. However, I don't think this change affected the overall taste of the sauce.
Excellent recipe that I’ll be making again.
Tangy, spicy, sweet. Tangy hit me first. This is a bold bbq sauce with lots of oomph from the three notes. It could stand a little refinement, but we liked this sauce.
This cooked until it thickened somewhat, but I think I would have liked a little thicker sauce. Hard to achieve that, though, with the amount of vinegar. I love vinegar, but this is not for the faint of heart.
I used smoked paprika. I think I would have liked fresh or dehydrated onion pieces in this instead of or in addition to powder.
We used this on baked chicken breasts and I’m planning to use some more in baked beans. And it looks like the photo, down to the way it drips off a spoon.
I have two weaknesses in life: handbags and condiments. I’m always on the lookout for new sauces (that maybe I can keep in said handbag for emergencies), especially for grilled chicken and for dipping all the things. Bonus points if I can make said sauce with things I already have on hand. Even better when I can throw it all together in under an hour using only 1 pan.
Here’s the thing about this sauce—it doesn’t really shine until about day 2 or 3. When you’re done simmering, don’t get discouraged when it just tastes like spiced ketchup. Let it cool and stash it in the fridge. You’ll be rewarded with a sweet and savory and slightly smoky (I used smoked paprika instead of sweet) sauce that works as well on grilled chicken as it does with your kids’ chicken nuggets.
This recipe halves easily with no changes in cook time. Speaking of cooking time, I simmered the sauce for 25 minutes instead of 15. It was awfully runny, and I do like a barbecue sauce that makes me want to sing Carly Simon songs when squeezing it from the bottle. You’ll find it does thicken upon standing into a thick and glossy barbecue sauce you can easily customize to suit any taste. Halving the recipe yields just over a cup when you simmer a tad longer.
We thought this bbq sauce was so much better than our favorite store-bought brand!
I made a half batch of this sauce since I didn’t want to have a ton leftover and served it as a dipping sauce for crisp chicken fingers. Wow, it was fabulous and we were eating it right out of the bowl!
I ended up with just under 1 2/3 cups sauce by halving all ingredients and wished I had made a full batch! My husband now wants to smoke a Boston butt to have with this sauce! Not bad, for a sauce that comes together in minutes with ingredients you probably already have on hand!
I tasted the sauce as it was just starting to simmer and it was very vinegar/mustard forward and literally opened up my sinuses! After cooling down, it mellowed to a more balanced sauce that wasn’t overly sweet but had a little kick at the end. Then, after a few hours in the fridge, it mellowed even further and developed into a flavorful, sweet, and smokey BBQ sauce that was heads and tails better than our favorite store-bought brand. I used smoked paprika to lend its smokiness to this sauce.
So easy, and so good! We’ll be making this BBQ sauce instead of buying it now!
I am by no means an expert on southern barbeque sauces, but this looks to me like a western North Carolina sauce as opposed to an eastern NC sauce. Both are vinegar-based, but the Western sauce has ketchup while the Eastern does not. There are so many varied preferences for BBQ sauces AND very specific regional differences that you should feel free to experiment with this recipe. If you follow the recipe precisely, it will produce a sauce exactly as described—a beautiful amber-brown color and a sweet, sticky honey sauce with a mild kick from the vinegar and mustard. But if your preference is for a slightly sweeter sauce, feel free to add a bit more honey. There is plenty of spicy “kick,” but if you want even more heat, you can always add some hot sauce, cayenne, or crushed red pepper flakes.
I let the sauce simmer for 20 minutes to get what I considered the right thickness, i.e., it will nicely coat the back of a wooden spoon and leave an indentation when you run your finger down the spoon. The sauce did thicken a bit more when it was completely cooled, so don’t worry if your sauce is still a bit thin when you finish cooking it. The mustard and ketchup may not look like they are blending correctly in the beginning, but by the end of the cooking time they should be fully incorporated. If you feel you want to incorporate them more quickly, try stirring with a whisk rather than a spoon or spatula.
Tip for adding honey: to avoid a struggle getting your honey out of the measuring cup, just spray the cup lightly with cooking spray before adding the honey and it will slide right out into the pan!
This sauce is so much better for us than store-bought (way too much sugar, sodium, etc.) and so easy to make with simple ingredients you probably already have sitting in your pantry.
I am planning to use this with grilled spareribs.
I don't usually sing the praises of sauces, but this one is SO very good. Just the right amount of vinegar bite softened with the honey's sweetness and the “Hmmmm what is that?” rich mystery of the molasses. It’s simple to make with pantry ingredients and created a sauce so good that my Mom asked for a jar to take home.
I used a sweet paprika as my family doesn't like much spice, but adding a hot paprika could change that for a spicier taste. I bet a smoked paprika would change the flavor profile yet again.
I did let the sauce sit on the burner when it was turned off for a further 5 minutes to thicken a bit more, but it was pretty good at the 15 minute mark. However when it had cooled completely, it had thickened to the viscosity of a commercial barbecue sauce and was perfect. I would recommend making this early in the day you want to use it or even the day before.
This recipe, while simple, could be adapted in a multitude of ways to fit your personal taste. I used it on a pound of grilled chicken wings and some burgers for dinner. My Mom used some of hers for a trout fillet she baked the next day and called me to tell me how good it was. This is a barbeque sauce I will be making on repeat this summer and fall.
This is incredibly easy to make and you can use pantry ingredients. You don't need to go out to buy anything, especially if you have a good spice cabinet. For me, it's too much vinegar and too little honey flavor, but for my husband, he liked the vinegar taste.
I took an additional 5 min of simmering time because my husband didn’t think it looked very thickened. The sauce definitely thickened slightly more after but I wouldn't call this a thick sauce.
This is a tangy barbecue sauce that’s great on shrimp, chicken, or ribs. The recipe couldn’t be easier and includes ingredients most families probably have on hand. It’s simple and needs just one pot and one measuring cup to get done, so there’s little effort and little clean up.
I used pimenton paprika that I brought home from a trip to Spain—spicy hot. We served it with shrimp and it was delicious.
Who knew such a tasty barbecue sauce could be made with ingredients you most likely already have at home! Ketchup, vinegar, molasses, honey, mustard, and pantry spices all effortlessly combine in a saucepan to create a tangy yet slightly sweet sauce that really livens up whatever you have in mind for dinner.
I cooked my sauce for 15 minutes and it was a lovely texture and had thickened slightly at this point.
I slathered this sauce on a braised pork loin, but I can see this being a hit with roast chicken, pulled pork, pan-seared salmon, or ribs. I used 1 1/2 cups with my 2-pound pork loin and am freezing the rest to use on a whole roasted chicken later this week. I served the BBQ pork with some home fries and roasted broccolini.
I really loved the flavor of this sauce and will dog-ear the recipe so I can revisit it again for a quick sauce idea.
Barbecue sauce is my desert island condiment and this recipe makes me wonder why I've never made it before. This honey barbecue sauce was incredibly easy, made with basic ingredients, and the final product is great.
I opted for Hungarian hot smoked paprika. I used the sauce on smoked chicken and for dipping roast potatoes.
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How to Cook Sweet BBQ sauce from All Recipes Tasty
Sweet BBQ sauce from All Recipes – Turn the chicken pieces over in the. This recipe has a lot of sweetness and spice, so if you're looking for a classic BBQ sauce that's easy to make, look no further. If you like a sweeter sauce keep this recipe the same, if not cut back on the sugar. For starters, we rounded up the most popular knife cuts you should know, according to a chef.
Yes, you can easily alter the sweetness of your BBQ Sauce if you're making it yourself. To make BBQ Sauce sweeter, you can increase the raw honey by doubling the raw honey called for in the recipe. This sweet homemade barbecue sauce is the perfect gift for a grillmaster. Perfect Sweet BBQ sauce from All Recipes recipe and strategy is just a culmination of the small ideas I have learned over the past 2 years. Sweet BBQ sauce from All Recipes is definitely a weekend preparing task, which will be to say you`ll need a handful of hours to perform it, but once you`ve got the technique down you are able to fry more than one order at the same time for family picnics or simply to possess cool areas to consume from the icebox on a whim.
Today, I am likely to teach you making Sweet BBQ sauce from All Recipes DIY with simple ingredients, exactly like Chinese restaurants. My Sweet BBQ sauce from All Recipes recipe is the best on the planet!
I may also coach you on how to utilize up leftover steamed rice and ensure it is into an appetizing, cheap, and flavorful meal for the whole family!
I attempted applying somewhat less water than usual, which has been advised elsewhere. It helped a little occasionally, but other instances, I’d to include more and more water while the quinoa was cooking. Then, the dry quinoa soaked up way too much of the dressing I included later.
Why Sweet BBQ sauce from All Recipes?
Whether you reside all on your own or are an active parent, locating the time and power to prepare home-cooked meals can appear such as for instance a overwhelming task. At the conclusion of a stressful day, eating out or purchasing in might experience such as the fastest, best option. But convenience and prepared food may have a substantial cost on your temper and health.
Eateries frequently serve more food than you must eat. Several restaurants function parts which are 2 to 3 occasions bigger than the advised dietary guidelines. This encourages you to consume a lot more than you would at home, adversely affecting your waistline, blood force, and risk of diabetes.
Whenever you ready your own foods, you have more get a grip on within the ingredients. By preparing on your own, you can make certain that you and your loved ones eat fresh, nutritious meals. It will help you to appear and feel healthiest, boost your energy, strengthen your weight and mood, and boost your rest and resilience to stress.
You can cook Sweet BBQ sauce from All Recipes using 11 ingredients and 1 steps. Here is how you cook that.
Ingredients of Sweet BBQ sauce from All Recipes:
- You need 1 1/2 cups of brown sugar.
- It’s 1 1/2 cups of ketchup.
- You need 1 cup of water.
- You need 1/4 cup of red wine vinegar (or apple cider vinegar).
- It’s 1 tablespoon of Worcestershire sauce.
- You need 2 1/2 of teapoons dry mustard.
- It’s 2 teaspoons of paprika.
- It’s 2 teaspoons of salt.
- It’s 1 1/2 teaspoons of black pepper.
- You need 1 teaspoon of mustard.
- You need 2 splashes of Tabasco.
This sweet-and-stick sauce With spice from jalapeño and crushed red pepper, plus sweetness from honey and dark brown sugar, this Sweet-and-Spicy BBQ sauce hits all the right notes. This homemade bbq sauce article covers all the basics of DIY barbecue sauce and also gives you a delicious bbq sauce recipe that will knock your socks off! And, it's not all that complicated. Personally, I like a thick and dark barbecue sauce, but my husband prefers a sweet.
Sweet BBQ sauce from All Recipes step by step:
- Combine all ingredients in blender. Turn on slow and increase speed until desired consistency is achieved. Season to taste.
I'm partial to sweet BBQ sauce, so this has plenty of brown sugar and molasses in it. Homemade Sweet Barbecue Sauce is sweet, savory and delicious! It's like Sweet Baby Ray's just minus the high fructose corn From the very moment my lips tasted Sweet Baby Ray's BBQ sauce, I was hooked. And if you give this Homemade Sweet Barbecue Sauce recipe a try, let me know! This Kansas City-style homemade BBQ sauce recipe is super quick and easy to make, and full of the best tangy, smoky and slightly-sweet flavors that We use this sauce regularly in our house to make traditional bbq chicken, pulled pork, ribs and baked beans.
It’s cheaper to eat junk food than Sweet BBQ sauce from All Recipes
Initially view, it might appear that ingesting at a junk food restaurant is more affordable than creating a home-cooked meal. But that’s rarely the case. A examine from the University of Washington College of Public Wellness unmasked that people who prepare at home tend to have healthiest over all diets without higher food expenses. Another study unearthed that repeated home cooks spent about $60 each month less on food than those who ate out more often.
I do not learn how to cook Sweet BBQ sauce from All Recipes
- If you are discouraged by the prospect of organizing a home-cooked meal, it’s important to consider that cooking is not an exact science.
- It’s generally completely OK to omit an element or replacement a very important factor for another Sweet BBQ sauce from All Recipes.
- Search on line or obtain a simple cook book for simple menu ideas.
- Much like anything, the more you cook, the better you’ll become. Even if you are a complete amateur in your kitchen, you’ll soon grasp some rapid, balanced meals.
What formula should I take advantage of for Sweet BBQ sauce from All Recipes?
Neutral oils like canola, vegetable and peanut oil have higher smoking points, making them ideal for baking chicken. Find out more about choosing the best oil for frying.
What must and mustn’t be done when cooking Sweet BBQ sauce from All Recipes
- Ensure everything is frozen in a sealable jar or bag.
- Meat particularly needs to be precisely wrapped.
- Toast bread straight from fridge, anti-waste strategy urges.
- Remember that anything that has a top water content, like lettuce, will not be the same after being freezing and then defrosted.
- Try to freeze every thing when at their freshest. Defrost meat extensively before cooking, but other items such as bread for toasting may be grilled straight from the freezer.
- Never refreeze raw beef that’s been frozen and then thawed – you are able to, however, freeze cooked beef that has been freezing when raw.
- Make certain the freezer isn’t packed therefore whole that air can’t circulate.
Strategies for starting out!
Begin with new, balanced ingredients. Cooking sugary goodies suc
h as for instance brownies, cakes, and snacks won’t help your health or your waistline. Equally, putting an excessive amount of sugar or salt may convert a healthy home-cooked dinner in to an harmful one. To ensure meals are good for you as well as being delicious, start with healthy substances and flavor with spices rather than sugar or salt.
Stock through to staples. Substances such as for example grain, rice, essential olive oil, spices, flour, and stock cubes are staples you’ll likely use regularly. Maintaining containers of tuna, beans, tomatoes and bags of freezing vegetables on hand could be valuable in rustling up fast foods when you are pressed for time.
Give yourself some leeway. It’s ok to burn up the grain or over-cook the veggies. Following a several tries it are certain to get simpler, faster, and nicer!
Honey BBQ Wings
Get ready for the most addicting wings of your life. Tangy, sweet, and just the right amount of heat. These wings are always a favorite and they will soon be one of yours too.
How To Get A Sticky Wing Sauce
Getting a delicious, stick-to-your-fingers sauce is super easy. First, simmer the sauce and let it thicken a little before tossing the wings in it. Next, broil the wings, which makes them extra glazey and gives the honey time to caramelize and stick to the wings.
How To Bake Wings
Our preferred method for wings is baking. Takes a bit of extra time, but the skin still gets extra crispy without the hassle of frying. Bake the wings at 400° for about 1 hour, flipping after 30 minutes. Baking the wings on a wire rack over a baking sheet allows the hot air to move all around the wings and prevents them from sitting in their own juices. The result will be extra crispy wings.
How To Grill Wings
Grilling wings is super simple and gives wings the added smokey flavor everyone loves. Plus, it frees up some much needed oven space for those potato skins. Season wings and grill them over medium heat for about 25 minutes, flipping halfway. Wings will be both juicy and crispy!
I'm Todd Wilbur, Chronic Food Hacker
For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.
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Popeyes Famous Fried Chicken and Biscuits has become the third-largest quick-service chicken chain in the world in the twenty-two years since its first store opened in New Orleans in 1972. (KFC has the number-one slot, followed by Church's Chicken). Since then, the chain has grown to 813 units, with many of them overseas in Germany, Japan, Jamaica, Honduras, Guam, and Korea.
Cayenne pepper and white pepper bring the heat to this crispy fried chicken hack.
Did you like this recipe? Get your hands on my secret recipe for Popeyes Chicken Sandwich and other Popeyes dishes here.
To get their Extra Crispy Chicken so crispy KFC breads the chicken two times. This double breading gives the chicken its ultra craggy exterior and extra crunch, which is a different texture than the less crispy Original Recipe Chicken that’s breaded just once and pressure fried.
As with my KFC Original Recipe hack, we must first brine the chicken to give it flavor and moisture all the way through, like the real thing, then the chicken is double breaded and deep fried until golden brown. KFC uses small chickens which cook faster, but small chickens can be hard to find. If your chicken parts are on the large side, they may not cook all the way through in the 12 to 15 minutes of frying I’m specifying here. To be sure your chicken is cooked, start frying with the thickest pieces, like the breasts, then park them in a 300-degree oven while you finish with the smaller pieces. This will keep the chicken warm and crispy, and more importantly, ensure that they are cooked perfectly all the way through.
On my CMT show Top Secret Recipe I chatted with Winston Shelton, a long-time friend of KFC founder Harland Sanders. Winston saw the Colonel's handwritten secret recipe for the Original Recipe chicken, and he told me one of the secret ingredients is Tellicherry black pepper. It's a more expensive, better-tasting black pepper that comes from the Malabar coast in India, and you should use it here if you can find it. Winston pulled me aside and whispered this secret to me when he thought we were off-camera, but our microphones and very alert cameramen caught the whole thing, and we aired it.
I first published this hack in Even More Top Secret Recipes, but recently applied some newly acquired secrets and tips to make this much-improved version of one of the most familiar fried chicken recipes in the world.
This recipe was our #2 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1), Olive Garden Braised Beef Bolognese (#3), Pizzeria Uno Chicago Deep Dish Pizza (#4), Bush's Country Style Baked Beans (#5).
Menu Description: "Here they are in all their lip-smacking, award-winning glory: Buffalo, New York-style chicken wings spun in your favorite signature sauce."
Since Buffalo, New York was too far away, Jim Disbrow and Scott Lowery satisfied their overwhelming craving in 1981 by opening a spicy chicken wing restaurant close to home in Kent, Ohio. With signature sauces and a festive atmosphere, the chain has now evolved from a college campus sports bar with wings to a family restaurant with over 300 units. While frying chicken wings is no real secret—simply drop them in hot shortening for about 10 minutes—the delicious spicy sauces make the wings special. There are 12 varieties of sauce available to coat your crispy chicken parts at the chain, and I'm presenting clones for the more traditional flavors. These sauces are very thick, almost like dressing or dip, so we'll use an emulsifying technique that will ensure a creamy final product where the oil won't separate from the other ingredients. Here is the chicken wing cooking and coating technique, followed by clones for the most popular sauces: Spicy Garlic, Medium and Hot. The sauce recipes might look the same at first, but each has slight variations make your sauce hotter or milder by adjusting the level of cayenne pepper. You can find Frank's pepper sauce by the other hot sauces in your market. If you can't find that brand, you can also use Crystal Louisiana hot sauce.
These "Limited-Time Only" wings from KFC may be gone now, but since this clone duplicates the sweet-and-spicy sauce on this amazing finger food, the great taste of this Dead Food lives on. In each store wings are coated with a KFC-style breading before they get fried up and tossed in delicious Cajun sauce. The sauce is da bomb on wings, but you can also put it to work on ribs or other chicken parts like breaded tenders or baked nuggets. This recipe calls for Emeril's Bayou Blast Cajun Seasoning, but it will also work with any other Cajun seasoning blend you find in your local market.
How about some famous coleslaw or wedge potatoes? Check out my collection of KFC clone recipes here.
I never thought dinner rolls were something I could get excited about until I got my hand into the breadbasket at Texas Roadhouse. The rolls are fresh out of the oven and they hit the table when you do, so there’s no waiting to tear into a magnificently gooey sweet roll topped with soft cinnamon butter. The first bite you take will make you think of a fresh cinnamon roll, and then you can’t stop eating it. And when the first roll’s gone, you are powerless to resist grabbing for just one more. But it’s never just one more. It’s two or three more, plus a few extra to take home for tomorrow.
Discovering the secret to making rolls at home that taste as good as the real ones involved making numerous batches of dough, each one sweeter than the last (sweetened with sugar, not honey—I checked), until a very sticky batch, proofed for 2 hours, produced exactly what I was looking for. You can make the dough with a stand mixer or a handheld one, the only difference being that you must knead the dough by hand without a stand mixer. When working with the dough add a little bit of flour at a time to keep it from sticking, and just know that the dough will be less sticky and more workable after the first rise.
Roll the dough out and measure it as specified here, and after a final proofing and a quick bake—plus a generous brushing of butter on the tops—you will produce dinner rolls that look and taste just like the best rolls I’ve had at any famous American dinner chain.
In early 1985, restaurateur Rich Komen felt there was a specialty niche in convenience-food service just waiting to be filled. His idea was to create an efficient outlet that could serve freshly made cinnamon rolls in shopping malls throughout the country. It took nine months for Komen and his staff to develop a cinnamon roll recipe he knew customers would consider the "freshest, gooiest, and most mouthwatering cinnamon roll ever tasted." The concept was tested for the first time in Seattle's Sea-Tac mall later that year, with workers mixing, proofing, rolling, and baking the rolls in full view of customers. Now, more than 626 outlets later, Cinnabon has become the fastest-growing cinnamon roll bakery in the world.
“Don’t call them fries,” says KFC about its popular side made with sliced, skin-on russet potatoes. What sets these potatoes apart from all the others is the secret breading made with a similar seasoning blend to the one used for Colonel's Original Recipe Fried Chicken. To achieve the proper crispiness, the potatoes are par-fried, frozen, then fried again until golden brown.
One important ingredient that completes the flavor is MSG. Monosodium glutamate is a food additive derived from glutamic acid, which is an important amino acid found in abundance in nature, food, and in you right now. Over the last 60 years of study and use, MSG has not only been found harmless in normal amounts, but tests have shown glutamate to be a chemical messenger that benefits gut health, immunity, and brain functions such as memory and learning. In addition to all of that, it imparts a unique savoriness that enhances flavors in other ingredients and makes your food taste amazing. Using MSG in your food is, literally, smart cooking.
Another important ingredient is ground Tellicherry black pepper, a select black pepper from India. Winston Shelton, a friend of Harland Sanders who invented the first high-volume pressure fryers for KFC, confirmed this. Shelton recalled seeing the ingredient when Sanders showed him the secret formula for the fried chicken seasoning he had scribbled on a piece of paper.
While we were shooting the first episode of my TV Show, Top Secret Recipe, Winston pulled me aside and whispered to me that Tellicherry pepper is crucial to creating the unique KFC aftertaste. It was a great tip, and fortunately, we caught that moment on camera and you can see it in the show. Later, I conducted a side-by-side taste test with common black pepper and Tellicherry black pepper and discovered Winston was right. If you want the best taste for your clone you'll need Tellicherry pepper, which you can find online and in some food stores. Be sure to grind it fine before using it.
For this recipe, just two russet potatoes are all it takes to make the equivalent of a large serving of fried potato wedges, which will be enough for at least four people.
Get more of my KFC copycat recipes here.
Getting a table at the 123-year-old original Rao’s restaurant in New York City is next to impossible. The tables are “owned” by regulars who schedule their meals months in advance, so every table is full every night, and that’s the way it’s been for the last 38 years. The only way an outsider would get to taste the restaurant’s fresh marinara sauce is to be invited by a regular.
If that isn’t in the stars for you, you could buy a bottle of the sauce at your local market (if they even have it). It won't be fresh, and it's likely to be the most expensive sauce in the store, but it still has that great Rao's taste. An even better solution is to copy the sauce for yourself using this new and very easy hack.
The current co-owner of Rao’s, Frank Pellegrino Jr., told Bon Appetit in 2015 that the famous marinara sauce was created by his grandmother many years ago, and the sauce you buy in stores is the same recipe served in his restaurants. The ingredients are common, but correctly choosing the main ingredient—tomatoes—is important. Try to find San Marzano-style whole canned tomatoes, preferably from Italy. They are a little more expensive than typical canned tomatoes, but they will give you some great sauce.
After 30 minutes of cooking, you’ll end up with about the same amount of sauce as in a large jar of the real thing. Your version will likely be just a little bit brighter and better than the bottled stuff, thanks to the fresh ingredients. But now you can eat it anytime you want, with no reservations, at a table you own.
You might also like my #1 recipe of 2019, Texas Roadhouse Rolls.
In 1991 Kentucky Fried Chicken bigwigs decided to improve the image of America's third-largest fast-food chain. As a more health-conscious society began to affect sales of fried chicken, the company changed its name to KFC and introduced a lighter fare of skinless chicken.
In the last forty years KFC has experienced extraordinary growth. Five years after first franchising the business, Colonel Harland Sanders had 400 outlets in the United States and Canada. Four years later there were more than 600 franchises, including one in England, the first overseas outlet. In 1964 John Y. Brown, Jr., a young Louisville lawyer, and Jack Massey, a Nashville financier, bought the Colonel's business for $2 million. Only seven years later, in 1971 Heublein, Inc., bought the KFC Corporation for $275 million. Then in 1986, for a whopping $840 million, PepsiCo added KFC to its conglomerate, which now includes Pizza Hut and Taco Bell. That means PepsiCo owns more fast food outlets than any other company including McDonald's.
At each KFC restaurant, workers blend real buttermilk with a dry blend to create the well-known KFC buttermilk biscuits recipe that have made a popular menu item since their introduction in 1982. Pair these buttermilk biscuits with KFC's mac and cheese recipe and the famous KFC Original Recipe Chicken, and skip the drive-thru tonight!
Menu Description: "Quickly-cooked steak with scallions and garlic."
Beef lovers go crazy over this one at the restaurant. Flank steak is cut into bite-sized chunks against the grain, then it's lightly dusted with potato starch (in our case we'll use cornstarch), flash-fried in oil, and doused with an amazing sweet soy garlic sauce. The beef comes out tender as can be, and the simple sauce sings to your taste buds. I designed this recipe to use a wok, but if you don't have one a saute pan will suffice (you may need to add more oil to the pan to cover the beef in the flash-frying step). P. F. Chang's secret sauce is what makes this dish so good, and it's versatile. If you don't dig beef, you can substitute with chicken. Or you can brush it on grilled salmon.
I've cloned a lot of the best dishes from P.F. Chang's. Click here to see if I coped your favorite.
It took chefs several years to develop what would eventually become KFC's most clucked about new product launch in the chain's 57-year history. With between 70 to 180 calories and four to nine grams of fat, depending on the piece, the new un-fried chicken is being called "KFC's second secret recipe," and "a defining moment in our brand's storied history" in a company press release. The secret recipe for the new grilled chicken is now stored on an encrypted computer flash drive next to the Colonel's handwritten original fried chicken recipe in an electronic safe at KFC company headquarters. Oprah Winfrey featured the chicken on her talk show and gave away so many coupons for free grilled chicken meals that some customers waited in lines for over an hour and half, and several stores ran out and had to offer rain checks. Company spokesperson Laurie Schalow told the Associated Press that KFC has never seen such a huge response to any promotion. "It's unprecedented in our more than 50 years," she said. "It beats anything we've ever done."
When I heard about all the commotion over this new secret recipe I immediately locked myself up in the underground lab with a 12-piece bucket of the new grilled chicken, plus a sample I obtained of the proprietary seasoning blend, and got right to work. After days of nibbling through what amounts to a small flock of hens, I'm happy to bring you this amazing cloned version of this fast food phenomenon so that you can now reproduce it in your own kitchen. Find the smallest chicken you can for this KFC grilled chicken copycat recipe, since KFC uses young hens. Or better yet save some dough by finding a small whole chicken and cut it up yourself. The secret preparation process requires that you marinate (brine) your chicken for a couple hours in a salt and MSG solution. This will make the chicken moist all of the way through and give it great flavor. After the chicken has brined, it's brushed with liquid smoke-flavored oil that will not only make the seasoning stick to the chicken, but will also ensure that the chicken doesn't stick to the pan. The liquid smoke in the oil gives the chicken a smoky flavor as if it had been cooked on an open flame barbecue grill.
The grilled chicken at KFC is probably cooked on ribbed metal plates in specially designed convection ovens to get those grill marks. I duplicated that process using an oven-safe grill pan, searing the chicken first on the stovetop to add the grill marks, then cooking the chicken through in the oven. If you don't have a grill pan or a grill plate, you can just sear the chicken in any large oven safe saute pan. If you have a convection function on your oven you should definitely use it, but the recipe will still work in a standard oven with the temperature set just a little bit higher. After baking the chicken for 20 minutes on each side, you're ready to dive into your own 8-piece bucket of delicious indoor grilled chicken that's as tasty as the fried stuff, but without all the fat.
How to Make Honey BBQ Wings
These boneless chicken wings don’t actually take long to prepare, but start early because they do have to refrigerate for 3o minutes!
CHICKEN. Cut chicken into small chunks.
BATTER. Whisk together milk and egg in a bowl.
DRY INGREDIENTS. Pour flour, salt, pepper and paprika in a bag. Shake well.
DIP. Dip the chicken chunks into the egg mixture, and then toss into the flour bag. Do this once more to “double cover” the chicken. Put the wings on a baking sheet covered with wax paper and refrigerate for 30 minutes.
FRY. Five minutes before removing from fridge, heat the vegetable oil in a sauce pan about 1 inch deep, on medium heat. In small batches, place the chicken in the oil. Cook about 6 minutes, turning the chicken half way through. Cook until the breading is golden brown. Set wings on paper towels to cool.
SAUCE. Heat honey BBQ sauce on medium heat and toss chicken around until well coated.
Let’s Talk About Honey Barbecue Sauce
I’m sure you know this by now, but I can’t say it enough. When you’re making honey barbecue sauce, the bbq sauce ingredients can make all of the difference. Which is what I had in mind when I put this recipe together. You can use any old honey off the shelf, but personally I like to get some local honey. It’s less processed, so I think it adds some extra flavor to the honey barbecue sauce.
And what would honey barbecue sauce be without the rum? Well, it would be still be honey bbq sauce. Maybe a little thicker. So you can leave it out if you really want to, or if you’re making this for a meal with kids. It’s entirely up to you how you’d like your honey bbq sauce recipe!