Tangy Carolina BBQ Sauce Recipe | Buns In My Oven (2024)

FAQs

How do you get barbecue sauce to stick to chicken in the oven? ›

Roast the chicken for 10 minutes, then brush with more sauce. Return the chicken to the oven and roast for 10 minutes more. Brush the chicken all over again with the sauce. Roast for an additional 10 minutes until burnished and sticky.

Barbecue sauce typically contains sugar that will brown faster than the meat. This can make it difficult to tell when the chicken is done. To ensure you don't pull the chicken off too soon, add the BBQ sauce when you're nearly done cooking the meat.

You can use either flour or cornstarch to thicken BBQ sauce. Just mix together 2 tbsp (16 g) of flour and ¼ cup (62.5 mL) of water, or combine 1 tbsp (9 g) of cornstarch with 1 tbsp (15 mL) of water. Continue mixing the thickener until there are no lumps of flour or cornstarch.

Another popular technique to mimic the grill can be done in your very own oven—just think of your oven's broiler as a kind of upside-down grill. Using intense, direct heat to char and cook things quickly, proper use of a broiler can lead to a tantalizing, caramelized crust, very similar to outdoor grilling.

Then, brush a generous amount of BBQ sauce onto the ribs and return them to the oven. Allow the ribs to cook for an additional 10-15 minutes to allow the sauce to caramelize and create a sticky, sweet glaze.

Preheat oven to 400 degrees F (200 degrees C). Whisk together the barbecue sauce, soy sauce, red wine, maple syrup, chili powder, dry mustard powder, garlic powder, onion powder, and cumin in a bowl until thoroughly combined. Place the chicken breasts into a 9x13-inch baking dish, and pour the sauce over the chicken.

Slather with Barbecue Sauce, then bake 10 minutes. Remove from oven, then turn ribs over so the meaty side is up. Slather with Barbecue Sauce, bake 5 minutes. Repeat 2 or 3 more times until you've got a thick glaze on the ribs.

We like the method this recipe uses, which is to put the barbecue sauce on the ribs after they're boiled — but before they go in the oven. This will allow the ribs to get all the barbecue flavor while the sauce bakes into the ribs.

Ingredients: High Fructose Corn Syrup, Water, Tomato Paste, Red Wine Vinegar, Distilled Vinegar, Salt, Contains 2% Or Less: Modified Food Starch, Spices, Soy Sauce (water, Soybeans, Wheat, Salt), Soybean Oil, Dextrose, Xanthan Gum, Natural Smoke Flavor, Garlic Powder, Cellulose Gum, Chili Peppers, Caramel Color, Sodium ...

Try adding fresh lime or lemon juice, a splash of vinegar (such as apple cider), sour condiments such as pickles or sauerkraut, and sweet-flavored herbs such as cilantro and basil.

Why do you put baking soda in barbecue sauce? ›

Baking soda acts as a tenderizer for ground beef, keeps it moist during cooking, and encourages deep browning by raising the acidity level of the surface of the meat. Simply add 1/2 teaspoon of baking soda to 1 pound of ground beef for more tender meat with better browning.

Add a slurry – Mix one tablespoon of cornstarch with 1 tablespoon of water and add it to the sauce. Make sure you whisk the cornstarch mixture into the sauce and allow the barbeque sauce to cook over a rapid simmer until the sauce has thickened.

Hot sauces: I like a bit of kick to my barbecue sauce, and this is something the most common sauces lack. A hit of Texas Pete or a habanero sauce can go a long way toward adding depth and spice to an underwhelming sauce.

One option is to simply add more liquid ingredients such as water or apple cider vinegar. This not only thins the sauce but also enhances its flavor profile. Another method is to reduce the amount of thickening agents like cornstarch or flour in the recipe.

Whether you're working with breasts, thighs, drumsticks, or wings, pat the meat dry. This is especially important for skin-on chicken or marinated pieces, as this can help sauce to stay put. Applying a rub can also be useful, much like working with a thicker sauce.

Consider adding a bit of rice flour or potato or gluten-less cornstarch to the wings. They will adhere just as well and create the same kind of surface your sauce needs. Or, simply add a hearty amount of dry rub before cooking for a crunchy exterior that is completely gluten-free.

Chicken thighs are much more moist and juicy than chicken breast, and nutritionally—they're a bit more fatty (but using skinless chicken thighs keeps them on the healthier side) but they're also more nutritious. Coated generously in BBQ sauce and then baked in a hot oven, they become absolutely fall-apart tender.

We Recommend. The key to getting the sauce to stick to your wings is the flour, Sidoti says. Before you toss your chicken in sauce, coat them with enough flour or dry mixture (aka a seasonings mixture or dry rub).