This Sweet Whiskey BBQ Sauce recipe is a hit every time I make it, and each time seems better than the last.
My close friend so lovingly refers to this as “your Korean BBQ sauce” but I don't have the heart to correct her (if you're reading this Ashley, thanks for being my biggest fan!)
This has been a constantly evolving recipe over the last year or so, but I think I have finally hit the nail on the head with it.
I am wild for garlic. WILD. If you've been following along for any amount of time, you've probably caught on to that by now. To me, that's what makes this flavor so dang good; each time I make it I add one clove more than the last time, and it's yet to be too much for me. If you're garlic-sensitive, stick to what is listed.
We had some friends over for football Sunday when I first made this, which presented the perfect opportunity to indulge in some chicken wings. My hubby is a HUGE fan of buffalo wings and has been working to achieve the perfect crispy wing for some months now. So I figured why not switch it up and try a different sauce?
What happens when you pair the perfect wing with a sweet and savory BBQ sauce? Pure joy.
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 or a slurry 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.