Ingredients15 m servings 54
- Heat olive oil and sesame seeds in a small saucepan over low heat; cook and stir until seeds are slightly toasted, 3 to 5 minutes. Add soy sauce, brown sugar, honey, and vinegar; whisk until brown sugar is dissolved, 1 to 2 minutes.
- Mix ginger paste, ground mustard, and red pepper flakes into soy sauce mixture; whisk until sauce is smooth, 2 to 3 minutes. Bring sauce to a boil; reduce heat and simmer until thickened, about 5 minutes more.
- Cook's Note:
- For more spice add more red pepper flakes or a dash of cayenne pepper!
Per Serving: 54 calories; 1.6 10.3 0.4 0 597 Full nutrition
ReviewsRead all reviews 6
Great sauce! I used 1/2 cup honey which helped reduce it to get a more sticky finish. Great recipe
This was tasty. I didn't add quite as much mustard as it said, because I ran out. But it was super yummy!!! A good strong flavor for dipping or glazing. I actually glazed grilled chicken breasts...
I added a little more brown sugar and some maggi sauce, but other than that, this recipe is spot on. my customers love the sauce. i make a gallon at a time and it last 3 to 4 days. thanks!
I made this for a party, and it was a big hit! I couldn’t find ginger paste, so I used 1/4 tsp ground ginger. Great flavor!
We had a "wing off" with a group of friends. We had 7 different styles of wing sauces. This was one of the favorites. I doubled the recipe to have enough for 2 dozen wings. After tasting it I de...