This recipe is perfect as a barbecue baste for chicken or ribs, but works equally well as a sauce for poultry baked in the oven for those wintry days when outdoor cooking is impossible.
Preparation Time: 10 minutes
Cooking Time for the Sauce: 5 minutes
Cooking Time for the Poultry: 30-45 minutes at 180°
Makes: Ample sauce for a dozen pieces of chicken, two whole birds, or 4-6 racks of ribs. I use measuring cups for convenience; it doesn't matter whether these are American, British or Australian, just as long as you are consistent.
Ingredients 1 large onion, chopped
I cup of sugar
1 cup of ketchup
1/2 cup white vinegar
1/4 cup Dijon mustard
2 tbsp Worcestershire sauce
Lightly fry the onion until soft.
Keeping the heat low, stir in the sugar until dissolved.
Add the tomato ketchup and stir until well mixed.
Stir in the white vinegar and continue to mix until well incorporated.
Add the Dijon mustard and Worcestershire sauce whilst still stirring until you have a smooth sauce.
Put everything in the liquidiser and blend until you have a smooth thick sauce.
If you are preparing this for an indoor dish, just brush your chicken pieces and bake in the oven until cooked, turning and brushing with extra sauce during the cooking period.
The exact time will depend on the sizes of your chicken pieces. Of course you could also use the barbecue sauce to baste a whole chicken, poussins or quail. When serving make sure you have plenty of napkins or wet wipes for cleaning sticky fingers.
I like to serve the chicken wings with a jacket potato and mixed salad.