Teriyaki Wing Sauce
Michael Dietz, Owner of Chili Food: The testing of new products is one of my daily activities. When doing so, one is naturally faced with limits, particularly with sauces. After opening it, this Chicken Wing sauce smelled very fragrant, like soy sauce, ginger and garlic. I first tried it in its pure form. The sauce is very sweet and, along with the other flavours, I could taste a hint of sesame oil. The candied ginger left a fantastic feeling in my mouth. But how does the sauce really taste, especially on chicken wings?
I could only find out by testing it. Find the complete recipe here:
Evaluating all our chili, barbecue or wing sauces is difficult, but many taste fantastic in their pure forms. There are also the Hidden Champions, the sauces which taste delicious pure, but display their true greatness with targeted use. I’ll make it short: this sauce tastes extremely good with chicken wings. The flavours are the same as when trying it pure, but the taste is even better. Next I will try the sauce with spring rolls. I also have another idea for using the sauce. Grilling unseasoned BBQ pork belly and then brushing the sauce onto it. I’ll report back.”
Shelf Life / StorageThe printed expiry date refers to the unopened product in unrefrigerated storage conditions. Once opened, the product can keep for at least 3 days if stored below 7 degrees.
How to use
Preparation instructions: Grill, fry or oven bake chicken wings (lightly salted). Heat the sauce, but don’t boil it. Shortly before the end of cooking, brush the chicken wings with the sauce and continue to cook for a further 1-2 minutes. Exception with frying: Serve immediately after applying the sauce. Enjoy!
Ingredients*Sugar, soy sauce (water, wheat, soya beans, salt), water, Jalapeno puree (Jalapeno chili, salt, acetic acid), sesame oil, candied ginger (ginger, cane sugar), garlic, dried onions, spices, Xanthan, garlic powder, salt, natural flavouring
Known Allergens:Soya, Wheat
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Eine tolle Sauce in der man jedes Fleisch oder Fisch wunderbar anbraten kann. Scharf ist sie nicht - mehr Soja-Aroma und perfekt abgeschmeckt. Extra würzen muss/sollte man weder das Fleisch noch den Fisch nicht - nur für ca. 1 Stunde einlegen und darin gleich braten.