Wingers Sweet and Spicy hot sauce

Sticky Dressing:

* 2 ½ c. brown sugar
* 1/3 c. Franks Hot Sauce
* ½ c. apple cider vinegar

Easy Lemony Hollandaise

Lemony Hollandaise:

*3 egg yolks
1/2 lemon, zested
1 lemon, juiced
1 1/2 teaspoons dry mustard
3 tablespoons water
Pinch cayenne pepper
Kosher salt and freshly ground black pepper
1 1/2 sticks unsalted butter, melted

Put the egg yolks, lemon zest, lemon juice, mustard, water, salt and pepper, to taste, into a blender. Blend together and then slowly start pouring in the melted butter with the blender running. Stop the blender when all the butter has been incorporated. Taste and adjust the seasoning, if necessary. Thin the hollandaise with a little water, if it is too thick.

Tyler Florence

Benihana Teriyaki Sauce

1 cup soy sauce
1/2 cup sake (rice wine)
5 teaspoons ketchup
1 cup sugar
1/3 cup cornstarch dissolved in 1/3 cup of water
1 cup Mirin (sweet cooking sake)
Juice of one freshly squeezed apple or 3 tablespoons apple juice
1 pinch black pepper

Combine first seven ingredients in saucepan and cook for 10 minutes over medium heat. Gradually stir in dissolved cornstarch solution until mixed well. Stir completely before serving. Sauce may be stored in refrigerator for up to one week. Great for steaks or poultry

Benihana Ginger Sauce

5 ounces sliced onion, rinsed in running water for 15 minutes
2 ounces ginger, peeled and sliced thinly
1 lemon, peeled and chopped, juice squeezed
2 cups soy sauce
1 cup vinegar

Combine all ingredients into a blender and mix well. Stir mixture completely before serving. Ginger sauce may be stored in a plastic or stainless steel container in refrigerator for up to one week.

Balsamic BBQ Sauce

1 cup balsamic vinegar

¾ C. ketchup

1 ½ T. Dijon

1/3 C. + 2 T. brown sugar

1 ½ T. Worcestershire

3 T. shallot or sweet onion minced

Pinch of red pepper flakes

3 cloves garlic pressed

Salt and pepper to taste



Sweat shallot in 1 T. butter until soft in a small sauce pan. Add vinegar, ketchup, dijon, worcestershire and whisk to combine over medium heat. Whisk in pepper flakes, garlic, and sugar.

Taste and season with salt and pepper. Simmer on low for 30 minutes.



If you are using the BBQ as a marinade for chicken, add only half the sugar, cook fo10 minutes instead of 30, and add 3 T oil to the chicken pieces.

Use half of sauce as a marinade, and marinade chicken for 4-24 hours. Keep the other half for BBQ sauce, add remaining sugar, and use as a glaze on the grill.



This is based on Giada’s recipe, but I tweaked it quite a bit.