This is part of the Wingman Archives, where I’m sharing all the recipes from our chicken wing stall in Saigon.
Simple, fast, and one of those sauces that works on pretty much everything. Like the others this came from pulling together bits of multiple recipes and adjusting until it tasted right. Five minutes to make, keeps well in the fridge.
Ingredients
- 118 ml soy sauce
- 157 ml honey
- 79 ml apple cider vinegar
- 59 ml Chinese cooking wine or dry sherry
- 15 ml sesame oil
- 22 grams garlic
Directions
- Add everything to a blender and blend until fully combined.
- Bottle, date and store in the fridge.