Winging It – The Only Barbeque Sauce Recipe You Need

Is there actually a season for BBQ wings or chicken legs? I don’t think so. This sauce is delicious, and you can use it in a slow cooker, in the oven, or on the grill. It’s got some heat, and has a great flavor—without all the sugar you typically find in bottled sauces!

The recipe is good for around 3-4 pounds of the tiny chicken drumsticks. Pro Tip:  Make a double batch and freeze half a zip loc bag. Then you can have wings on the fly! (Endless pun opportunity—added bonus.)

The original recipe can be found on, which has some great recipes that can be frozen ahead of time.


  • 1 clove garlic, minced
  • Olive oil (just enough to sauté garlic)
  • 1 cup canned tomato puree
  • 1/3 cup unsweetened apple butter
  • 2 Tbs balsamic vinegar
  • 2 Tbs Worcestershire Sauce
  • 1 Tbs yellow mustard
  • 1 tsp Tabasco
  • 1/4 tsp black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1 tsp chili powder
  • 1/4 tsp cayenne
  • 1/8 tsp ground coriander
  • Pinch allspice
  • Pinch ground ginger
  • 1 Tsp salt (to taste)


Heat oil in a saucepan over medium-high heat. Add the minced garlic and sauté until fragrant. Mix together the remaining ingredients, and add to the garlic. Bring to a boil. Reduce heat to low and simmer uncovered for 25-30 minutes or until thickened. Set aside to cool.


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