Way back when we were just kids I had a good friend, Shiela Adelman. We lived in South Florida at the time and Sheila had a exercise studio where I taught aerobics classes. Besides being a great exercise instructor she was also a great cook.
She would use chicken wings for this recipe, I love using skinless chicken legs and other times I would use boneless and skinless chicken thighs. Honestly the recipe will work with any cut of chicken.
Her recipe was just the ingredients, no quantities, so you can add additional amounts until you have this Sticky Asian BBQ sauce to your liking. This is how I make it now after years of tweaking it:Shiela’s Chicken Wing Sauce
- 1/2 C Ketchup
- 6 cloves of garlic crushed
- 1/4 C brown sugar
- 1/4 C honey darker in color is more flavorful to me
- 1/4 C soy sauce
- 1 teaspoon paprika
- 1/4 teaspoon salt (taste before adding salt the ketchup and soy sauce may give it all the salt it needs)
- 2 small slices of fresh red pepper or a dash of red pepper flakes
- Fresh ginger
Mix all the ingredients together until the sugar is melted. Put your chicken wings, thighs or legs in the mixture and allow to marinate overnight in the refrigerator. Bake at 400 degrees F for 1 hour. The sauce should be thick and the chicken tender. Enjoy! Oh, and be sure to have a few napkins handy!