The chain sells each of its 12 signature sauces in the restaurant because many of them work great as a baste or side sauce for a variety of home cooked masterpieces. This sauce is a favorite for that reason (ranking at the top of the list with Spicy Garlic as the chain’s best-seller), so I thought it would be a useful clone that doesn’t require you to fill up the fryer to make chicken wings. You can use this sauce on grilled chicken, pork, ribs, salmon or anything you
can think of that would benefit from the sweet, sour and spicy flavors that come from an island-style baste.
MAKES 2 cups.
INGREDIENTS
- 3 tablespoons margarine
- 2 tablespoons minced green onion (white and light green parts only)
- 1 cup water
- ¾ cup ketchup
- ½ cup plus 2 tablespoons dark brown sugar
- ¼ cup apple cider vinegar
- 2 tablespoons white vinegar
- 2 tablespoons Frank’s cayenne pepper sauce
- 2 teaspoons ground black pepper
- 2 teaspoons Worcestershire sauce
- 2 teaspoons lemon juice
- 1 ½ teaspoons cayenne pepper
- 1 teaspoon dried parsley flakes
- 1 teaspoon cornstarch
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ¼ teaspoon onion powder
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- ⅛ teaspoon rubbed sage
INSTRUCTIONS
- Melt margarine over medium/low heat. Add minced green onions and cook for 5 minutes. You just want to sweat the onions to soften them up. You’re not looking to brown them.
- Remove the pan from the heat, and whisk in the remaining ingredients. Put the pan back on the stove and bring the mixture to a boil over medium heat. Reduce heat and simmer for 45 minutes or until the sauce darkens and thickens.
- Cover sauce, then cool and chill until it’s needed.
