Sonnys Bbq Sauce Recipes

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SONNY'S BBQ SAUCE



Sonny's BBQ Sauce image

Make amazing Sonny's barbeque sauce just like they make it.

Provided by Stephanie Manley

Categories     Sauces

Time 40m

Number Of Ingredients 11

2 ounces ancho chile peppers
2 cup water
1 cup ketchup
1 cup cider vinegar
1/2 cup Worcestershire Sauce
2 tablespoon paprika
2 tablespoon dry mustard
1 teaspoon freshly ground pepper
1/2 teaspoon black peppercorns
1/2 lemon
1/4 cup butter

Steps:

  • Toast anchos in a large skillet over medium heat, turning once, until they are softened, 4 to 5 minutes.
  • Transfer anchos to a saucepan, add water, and bring to a boil. Reduce heat and simmer anchos for 5 minutes. Remove from heat, let stand 10 minutes.
  • Remove anchos, reserving water. Discard seeds and stems. Puree anchos and reserved water in a blender until smooth.
  • Transfer ancho mixture and remaining ingredients, except lemon and butter, to a saucepan.
  • Squeeze juice from lemon half into the mixture and add lemon half.
  • Bring sauce to a boil; reduce heat and gently boil for 30 minutes.
  • Remove lemon half; stir in butter.
  • Makes 4 cups.

Nutrition Facts : Calories 106 kcal, Carbohydrate 14 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 402 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving

SUNNY'S NUNYA BUSINESS BBQ SAUCE



Sunny's Nunya Business BBQ Sauce image

Provided by Sunny Anderson

Categories     condiment

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 5

1 1/2 cups BBQ sauce
1 tablespoon fresh ginger, grated on a rasp
2 teaspoons (4 to 6 cloves) garlic, grated on a rasp
Freshly ground black pepper
2 scallions, finely chopped

Steps:

  • Combine the BBQ sauce, ginger, garlic and more than a few grinds of black pepper in a small pot on medium heat. Cook until the sauce bubbles and is fragrant, about 5 minutes. Remove from the heat and stir in the scallions.

SUNNY'S RACKED WINGS WITH MUSTARD BBQ SAUCE



Sunny's Racked Wings with Mustard BBQ Sauce image

Provided by Sunny Anderson

Time 50m

Yield 4 servings

Number Of Ingredients 12

1 cup grainy Dijon mustard
1/2 cup beer or unsweetened tea (pilsner preferred)
1/2 cup cane syrup
2 tablespoons hot sauce (I like Texas Pete here)
1 tablespoon white vinegar
1 tablespoon Worcestershire sauce
2 cloves garlic, grated on a rasp
Kosher salt and freshly ground black pepper
12 whole chicken wings (wings still attached to drumettes), at room temperature
Hot Hungarian paprika, for dusting
Cushy white bread, for serving
Sweet pickle slices, for serving

Steps:

  • In a medium saucepot on medium-high heat, add the mustard, beer or tea, cane syrup, hot sauce, white vinegar, Worcestershire sauce, garlic, a pinch of salt and plenty of grinds of black pepper. Simmer until slightly thickened, about 30 minutes.
  • Heat a grill for indirect cooking to 375 degrees F.
  • Place the wings on a wire rack, then top with a second wire rack and secure with wire on both sides. Sprinkle on both sides with salt, pepper and a dusting of paprika. Place on the grill over the indirect heat, meat-side down. Close the grill and cook for about 15 minutes. Baste with the sauce, then flip the wings and brush with more sauce. Continue to grill until the wings are golden and the sauce is set and sticky, about 15 minutes more. Serve with the bread and pickles.

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