Carolina Gold sauce Heat 1 tablespoon oil in a medium-sized pot. Add 100g diced pineapple, 100g onion, 15g garlic and a teaspoon dried chilli flakes and sweat for 3-4 minutes. Add 170ml water, 75g yellow mustard, 30ml cider vinegar, 35g tamarind concentrate, 5ml Worcestershire sauce, 20ml golden syrup, 50g glucose and 25g butter. Bring to a simmer for 5 minutes and blitz with a hand blender. Strain and season to taste with salt and pepper.

Minted ranch dressing Combine ½ cup mayonnaise with ½ cup buttermilk, 1 tablespoon chopped fresh mint leaves, 1 teaspoon dried dill, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt and ¼ teaspoon black pepper. Whisk everything together until smooth and well combined. If desired, adjust the seasoning to taste. Refrigerate the dressing for at least 30 minutes. Ideal with chicken wings or wedge salads.

Miso-honey glaze Mix 2 tablespoons miso paste with 2 tablespoons honey, 1 tablespoon soy sauce, 1 teaspoon grated fresh ginger and 1 teaspoon minced garlic. Whisk the ingredients until the miso paste is fully incorporated into the mixture. Brush over fried chicken wings or barbecued chops.

Sriracha-maple glaze Combine ¼ cup maple syrup, 2 tablespoons sriracha sauce (adjust for desired spiciness), 1 tablespoon soy sauce, 1 teaspoon apple cider vinegar and a pinch of salt. Whisk until well blended. Brush over the fried wings and serve excess as a dipping sauce.

Tamarind & black pepper sauce Combine ¼ cup tamarind paste, ¼ cup water, 2 tablespoons brown sugar, 1 tablespoon soy sauce, 1 teaspoon black pepper (adjust to taste) and a pinch of salt. Heat the mixture over a medium heat, stirring until the sugar has dissolved and the ingredients are well combined. Allow the sauce to simmer gently for 5-7 minutes until it thickens slightly. Ideal as a dipping sauce or glaze for fried chicken wings.





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