Stout Mustard and Honey Chicken Sauce

January 24, 2017

Stuart's Stout Mustard and honey blend beautifully to create a great wing sauce that's sweet, tangy and not overly spicy. That said, adding a little cayenne to the sauce will kick up the heat! This recipe makes enough for one dozen wings. We often double or triple this sauce recipe and store the extra in the fridge for use on a later date.

For this recipe, we prefer to use pre-cooked chicken wings, but if using uncooked chicken, dump most of the sauce over the chicken, cover and bake at 350° for about 30 minutes. Then, uncover and bake another 15 minutes or until the chicken is done. While the chicken is uncovered, use the leftover sauce to baste the chicken every 5-10 minutes.

Try drizzling this sauce over some seared tofu cubes for a yummy snack.

If using tofu, first sear the tofu cubes in vegetable oil on a frying pan. Place the tofu on a baking dish, coat with sauce and bake until the tofu is heated through. This should take about 10 minutes.

Ingredients:

¼ cup Stuart's Spices Stout Mustard (finished product from kit)
6 Tbsp. honey
2 tsp. soy sauce
½ tsp Stuart's Spices Garlic Granules

½ tsp Stuart's Spices Smoked Paprika
½ tsp Stuart's Spices Ancho Chili Powder

Directions:

Combine all of the ingredients in a sauce pan, bring to a simmer and stir for 2-3 minutes.
Add a tsp. of water if the sauce needs to thinned.
Baste the pre-cooked chicken wings and bake in a 350° oven.
Keep basting occasionally until wings are good and hot (about 20 minutes).