In a pinch for some quick and easy flavor and want to avoid slapping store-bought barbecue sauce on your grilled chicken? Grab that bottle of store-bought sauce from the fridge and a few other simple ingredients and whip up your new secret recipe for Teriyaki BBQ Wing Sauce!
This recipe is perfect for all cuts of chicken and even pork! In fact, slap this sauce on some shrimp for a tangy grilled shrimp PoBoy!
What many of us think Teriyaki, at least for those of us here in the United States, may not actually be… Teriyaki. Many of us may associate Teriyaki as being a thick sauce perfect for dipping “nugget” into before popping them in our mouths. Or, it’s a flavor-packed thick sauce used for brushing on chicken and pork – which is what this sauce is.
In reality, Teriyaki is not just a sauce… it is actually a Japenese cooking technique where the food is broiled or grilled with a glaze of soy sauce, mirin, and sugar. The food is dipped in the sauce, or the sauce brushed on, several times during the cooking process.
Traditionally, it is associated with seafood but also for other types of meat and vegetables as well.
“Teri” refers to the color and sheen the food has when cooked using this sauce method. “Yaki” refers to the method of cooking by grilling or broiling.
So… “Teri” “Yaki” can be reworded to be “Yaki” “Teri” which in our book means “Grilling Sauce!”
Speaking of Grilling! Check out the BBQ Dragon Grill Mats. Add this amazing tool to your BBQ Guru Grilling Toolbox!
Here is a tasty sauce inspired by the “Teriyaki” method of cooking!
Quick and Easy Teriyaki Barbecue Sauce
- 1/3 cup soy sauce
- 1/2 cup orange juice
- 1/2 cup your favorite tomato-based barbecue sauce
- 2 tablespoons brown sugar
- 2-3 teaspoons garlic powder
- 1 teaspoon ginger
- Dash of cornstarch to thicken if desired.
- Splash of water to thin if desired.
Combine all of the ingredients in a saucepan and warm slowly – do not boil to avoid burning sugars. Use as a sauce for everything from grilled wings to chops and seafood. But, don’t rule out as a replacement for ketchup on a burger or even beef kabobs.
Author Bio: Kent Whitaker, also known as “The Deck Chef,” is an award-winning culinary writer and cookbook author. He’s also penned Young Reader, NASCAR, and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motorsports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill. You can reach out to Kent at www.thedeckchef.com, Facebook, Instagram, and Twitter.