This sauce hits every flavor note at once: sweetness courtesy of honey, heat courtesy of cayenne, tang courtesy of vinegar, and deep savory flavor courtesy of garlic. It cooks down into a sticky, glossy sauce that clings to whatever you put it on. Fair warning, once you try it on wings or meatballs, you will want to put it on everything.
Ingredients
- 1/2 cup Duck River honey
- 2 tbsp garlic granules
- 1 tsp cayenne
- 2 tbsp apple cider vinegar
- 1 tbsp tamari or soy sauce
- 1/4 tsp Redmond Real Salt
- 1/4 tsp ginger
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Combine the honey, garlic granules, cayenne, apple cider vinegar, tamari, salt, and ginger in a small saucepan over medium heat.
- Bring to a gentle simmer, stirring frequently, and cook for 5 to 7 minutes until the sauce has slightly thickened and the garlic flavor has mellowed.
- Remove from heat. The sauce will continue to thicken as it cools.
- Toss with baked wings, drizzle over meatballs, or use as a glaze on roasted chicken or vegetables.
Notes
- Reduce the cayenne to 1/2 teaspoon for a milder version, or increase to 1.5 teaspoons if you like serious heat.
- This works as both a cooking glaze and a finishing sauce. Brush it on chicken thighs during the last 10 minutes of baking for caramelized, sticky skin.
- Keeps in the fridge for up to two weeks.
.png)
.png)
