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When I'm having wings I almost always reach for the honey-chipotle BBQ sauce. It's a delicate balance between the heat from the chipotles and the sweetness from the honey. Here's a simple version I enjoy making that finds that balance. Of course, you can always add more chipotle peppers if you prefer hotter sauces! If you prefer a thicker sauce you can add another 0.5 to 1 grams of xanthan gum, or let it reduce some more before adding the xanthan gum.
Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.
Because they use modernist ingredients, these amounts for this component are given in metric by weight. Learn more about how to measure modernist ingredients in this article.400g water
Blend all of the ingredients except the xanthan gum together. Bring the mixture to a boil and let simmer for 10 minutes while stirring occasionally. Remove from the heat, add the xanthan gum and blend well.
The honey-chipotle BBQ sauce can be stored in the refrigerator for about a week.
After you have deep fried the chicken wings or tenders, either toss them in the honey-chipotle BBQ sauce, or, for a more refined presentation, brush it on with a pastry brush. Top with the parsley then serve.