I’m a sauce girl through and through. I love to dip stuff in sauces albeit it ranch, Italian gravy, marinara, BBQ Bacon Sauce (god that stuff is truly amazing!), pizza sauce, Alfredo and so forth. So when Mr. Fantabulous asked me the one day to make honey bbq wings, I knew right away what sauce I wanted. See I have been making this sauce for eons. Well okay not eons but ever since I discovered Sweet Baby Ray’s. I love that sauce and since you all know me well enough you know I have to try to make something like that. Now I still love that sauce but I actually like mine better. It’s certainly not a copycat recipe but rather just another type of sauce. It’s sweet with some background tang for excitement.
As I was making this sauce I think I ate about 2 cups worth from tasting, adjusting, re-tasting. By the time it was done I was stuffed! LOL It has the perfect balance of sweet and tangy with that hint of hotness. The longer it cooks the thicker it gets plus as it cools it thickens.
But the flavor is just incredible! I’ve used this on baked chicken breasts were it gets all thick and sticky on the chicken, as a wing sauce and even as a pizza sauce.
Now you can make a few jars of this BUT it has to be kept in the fridge. You can jar this but you need to use the water bath method on this. See the notes in the recipe on how to do it.
- 1 cup ketchup
- 1 cup white vinegar
- 3/4 cup molasses (not blackstrap)
- 3/4 cup honey
- ½ cup brown sugar
- 1 tsp liquid smoke
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp chili powder (or Tabasco sauce)
- Add all the ingredients to a medium sauce pan over medium heat.
- Whisk to combine.
- Bring to a low boil and reduce to a simmer, uncovered for 30 minutes for a thin sauce, 1 hour for a thicker sauce.
- Store in the fridge.
To can this you need the following:
Water Bath Canner
Pint Jars with lids and rings
1. PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2. LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
3. PROCESS jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.