This is part of the Wingman Archives, where I’m sharing all the recipes from our chicken wing stall in Saigon.
Like most of the sauces at Wingman, this one came together through a lot of experimentation. It’s not a single recipe but a blend of several, adjusted over time until it hit the flavour profile I was after. Deep, smoky, a little sweet. The liquid smoke is non-negotiable.
Ingredients
- 400 grams tinned tomatoes, blended smooth
- 125 grams apple cider vinegar
- 100 grams honey
- 65 grams tomato paste
- 80 grams molasses
- 40 grams Worcestershire sauce
- 10 grams liquid smoke
- 2 grams smoked paprika
- 3 grams garlic powder
- 2 grams pepper
- 2 grams onion powder
- 2 grams cayenne pepper
Directions
- Blend everything together until combined.
- Pour into a pot and bring to a simmer.
- Simmer for 20 minutes.
- Bottle, date and store in the fridge.