Best Poultry Essentials Awesome Chicken Dipping Sauce Recipes

POULTRY ESSENTIALS: SPICY, SASSY CHICKEN SAUCE

Steps:

• 1. PREP/PREPARE
• 2. You will need a medium saucepan to make this recipe, or a slow cooker.
• 3. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this sauce should keep 2 - 3 months. Assuming it lasts that long.
• 4. Gather your ingredients (mise en place).
• 5. COOKING ON THE STOVETOP
• 6. Add the ingredients to a saucepan over medium heat.
• 7. Stir until the mixture comes to a simmer, about 5 minutes.
• 8. Continue to simmer until it slightly reduces and begins to thicken, about an additional 8 - 10 minutes.
• 9. COOKING IN A SLOW COOKER/INSTANT POT (MY CHOICE)
• 10. Add all of the ingredients to your slow cooker/instant pot. Seal the lid and cook on low for 4 - 6 hours.
• 11. Whatever method chosen, properly store in the fridge until needed.
• 12. PLATE/PRESENT
• 13. Serve as a dipping sauce for things like chicken tenders or dunk the cooked tenders into the sauce and serve them sticky. Enjoy.
• 14. Keep the faith, and keep cooking.

POULTRY ESSENTIALS: WING DUST & DIPPING SAUCE

Steps:

• PREP/PREPARE
• Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, the wing dust will last six months or more, and the sauce should last 2 - 3 weeks.
• This recipe supplies enough dust and sauce for about four pounds of wings; however, it can easily be halved or quartered for smaller batches.
• Gather your ingredients (mise en place).
• Place a rack in the middle position and preheat the oven to 400f (205c).
• Mix all of the wing dust ingredients together in a small bowl.
• Toss the wings in the dust, lay them on a parchment-lined baking sheet, and if you have a rack use it.
• I do one more optional step. I put some AP flour in a fine mesh strainer, and lightly, lightly sprinkle them, after I have applied the wing dust. It helps to make them a bit crispier, but do not use too much
• Add to the preheated oven and bake until crispy, about 40 - 45 minutes.
• If you are not using a rack, turn the wings over about halfway through baking process. If you are using a rack, skip this step.
• While the wings are baking, add the sauce ingredients to a saucepan over low heat, and whisk until combined.
• After they come out of the oven, place the wings into a bowl and toss with a small bit of the sauce. Do not soak them... Just a bit will do.
• PLATE/PRESENT
• Serve the wings with the additional sauce on the side. Enjoy.
• Keep the faith, and keep cooking.

POULTRY ESSENTIALS: AWESOME PEACHY SAUCE

Steps:

• 1. PREP/PREPARE
• 2. You will require an Instant Pot/Slow Cooker to make this recipe. If you wish to try this out in the oven, Place it with the sauce in a lidded pot (Dutch Oven), in a 350f (175c), and check after about an hour.
• 3. The Chicken I am using chicken thighs, skinless, boneless. However, this sauce would work fine with any chicken parts, including chicken wings. As a matter of fact, you could bake a whole chicken and use it as a glaze. Yummy.
• 4. The Jam/Preserves Peach preserves sounded good to me, so that is what I choose; however, pick one of your favorite preserves or jams and go for it. But do not use just plain jelly, it will melt like water, and thin out your sauce. In addition, jelly's really do not have much flavor.
• 5. Gather your ingredients (mise en place).
• 6. Add the sauce ingredients to a small saucepan over medium heat, bring up to a simmer, and stir for about 5 minutes. Remove from heat and reserve.
• 7. Add the oil to a skillet over medium-high heat, sprinkle on a bit of salt/pepper, and sear, about a minute or two per side. If your chicken has skin, it should be crispy.
• 8. The remainder of the photos in this recipe are for the boneless, skinless chicken thighs. I did four test batches through the night, using two slow cookers, and placing two chicken thighs, with sauce in each. The skin-on ones had a bit of crisp to them, which I found enjoyable. But, in the end I found them all pleasing. This recipe is not about the chicken... it is about the sauce.
• 9. Add the chicken to the bowl of your slow cooker and pour the sauce on top.
• 10. Seal and cook on high for 2 - 3 hours, or on low for 4 - 5 hours.
• 11. PLATE/PRESENT
• 12. Serve with your favorite sides, and do not forget to drizzle some of that yummy sauce over the top. Enjoy.
• 13. Keep the faith, and keep cooking.

POULTRY ESSENTIALS: AWESOME DIPPING SAUCE

Steps:

• PREP/PREPARE
• Sweet versus Smoked Paprika There are many varieties of paprika, but the one that I felt did not work with this dipping sauce was smoked. Do not use smoked paprika. I found that sweet worked the best.
• Store Bought versus Homemade Two of the ingredients in this recipe are easy to find at the grocer, and you probably have them in your fridge or pantries: Mayonnaise and ketchup. If you have some time on your hands, you might want to try homemade. They taste better and do not have all those nasty preservatives in them. Here are two recipes that I use to make those condiments: Ketchup https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/versatile-homemade-ketchup.html?r=1 Mayonnaise https://www.justapinch.com/recipes/sauce-spread/spread/mayonnaise-essentials-faux-duke-s-version.html?r=6 If you are using store-bought ingredients (mayonnaise, ketchup), then this recipe will last 2 - 3 weeks tightly covered in the fridge. If you are using homemade condiments (no preservatives), then it will last about a week.
• Gather your ingredients (mise en place).
• Place all of the Main Ingredients into a mixing bowl.
• Whisk together until smooth.
• Add salt, white pepper, and hot sauce, to taste.
• Cover and let rest overnight in the fridge before using.
• PLATE/PRESENT
• I made some chicken tenders and used this sauce... Awesome. Enjoy.
• Keep the faith, and keep cooking.