This Sweet Whiskey BBQ Sauce recipe is a hit every time I make it, and each time seems better than the last. This has been a constantly evolving recipe over the last year or so, but I think I hit the nail on the head with it yesterday so I wanted to be sure I wrote down exactly what I did.
We had some friends over for football Sunday last night, which presented the perfect opportunity to indulge in some chicken wings. My fiance is a HUGE fan of buffalo wings and has been working to achieve the perfect crispy wing for some months now. What happens when you pair the perfect wing with a sweet and savory BBQ sauce? Pure joy.
We also did a buffalo sauce but I will share that another day.
When making this recipe, it’s important to simmer WITHOUT a cover to allow your sauce to reduce. If you don’t, it won’t thicken and you’ll feel like you have to add extra hoisin or sugar, which will change the taste too much. If, for some reason, your sauce doesn’t thicken on its own, a dash of cornstarch will help – don’t go overboard, though. Add a small bit, whisk it in, add a bit more if necessary, whisk, etc. Or you can let it simmer for a longer period of time. 30 minutes should do the trick but an extra 10-20 won’t hurt; you may just end up with less sauce to work with.
You can use any kind of whiskey, but I prefer to use Jameson. It’s one of few whiskeys that I enjoy on its own.
4 large garlic cloves, minced
2 tsp. ginger, shredded
3 tsp. vegetable oil
1 1/4 cup whiskey (I use Jameson)
3/4 cup hoisin
1/2 cup soy sauce
1/2 cup pineapple juice
1/2 cup rice vinegar
2 tbsp. Worcestershire sauce
1 1/4 cup brown sugar
2 tbsp. ketchup
- Cook minced garlic and grated ginger in hot oil in a medium nonstick saucepan for 1 minute.
- Stir in whiskey, hoisin, soy sauce, pineapple juice, rice vinegar, Worcestershire sauce, brown sugar and ketchup.
- Bring mixture to a boil then reduce heat to medium-low.
- Simmer uncovered for 30-35 minutes, or until sauce reduces by about half and thickens. Stir occasionally.