This sauce makes an outstanding glaze for chicken or chicken wings, but it’s also great for dipping. The sweetness of the brown sugar is beautifully offset by the bright tang of the mustard.
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Marc and I use it to dip raw veggies, cocktail wieners, pretzels, chicken tenders, and fried shrimp. It even doubles as a tasty salad dressing. However you use it, we hope you will eat with joy!
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~ Cleo Coyle, author of...
The Coffeehouse Mysteries &
Haunted Bookshop Mysteries
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A Note from Cleo
Growing up in the Northeast, Marc and I rarely saw a barbecue sauce that wasn't tomato based. On a trip to South Carolina in recent years, however, we fell in love with the very different flavors found in that region's famous mustard-based sauce.
We liked it so much that we published our own version in our Washington, DC, set culinary mystery DEAD TO THE LAST DROP, and for good reason.
While our crime story revolves around the disappearance of the US President’s college-age daughter, the culinary aspect of our mystery focuses on American Recipes—and Carolina-Style BBQ Sauce is a great one.
According to food historians, mustard sauces can be traced back to ancient Rome, but mustard-based barbecue began its life in America in the 1740s when the British paid thousands of German families to take up residence on free land in South Carolina.
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Carolina Mustard BBQ and Dipping Sauce
from Cleo Coyle's Dead to the Last Drop
Yield: about 1-1/2 cups
1 cup yellow mustard
1⁄2 cup cider vinegar
8 tablespoons dark brown sugar (to taste)
1 teaspoon Worcestershire sauce
1⁄2 teaspoon of powdered cayenne pepper
1⁄2 teaspoon black pepper
Directions: Mix all the ingredients in a glass or plastic container and shake well. Chill for an hour or overnight for the flavors to properly blend.
Sticky Chicken Wings Glazed withCarolina Mustard Barbecue Sauce
Dead to the Last Drop
The bright, sweet-and-tangy glaze on these sticky wings literally makes them finger lickin’ good! ~ Cleo
10‑12 premium chicken wings, cut into thirds, tips discarded
1 cup Carolina-Style Mustard BBQ and Dipping Sauce (recipe above)
To cook in your oven:
Step 1—Prepare chicken and pan: Line a shallow baking or roasting pan with aluminum foil for easy cleanup. Coat the foil with a non-stick cooking spray. Place wings in the pan, at least an inch apart.
Step 2—Bake and baste: Preheat oven to 350° F. Place your pan of chicken in the middle rack. After 15 minutes, remove pan and generously brush the mustard sauce on each chicken wing. Cook for another 15 minutes. At the 30 minute mark, flip each wing and brush the opposite side. Bake another 15 minutes. Flip chicken pieces one last time and generously brush on a final coat of sauce. Return chicken to oven for another 20 to 25 minutes. Total cooking time is a 60 to 70 minutes.
To cook on your grill
Step 1—Prep the wings: Roll chicken wings in vegetable oil and shake off excess. You want a nice, light coating. Sprinkle salt on all sides. If you are using a charcoal grill, you must create a cool area where there are fewer coals.
Step 2—Grill: Lay the chicken wings on the hot side and grill for 5‑10 minutes, depending on how hot the grill is (you do not want the chicken to burn). Once you have a good sear on one side, move the chicken pieces to the cool part of the grill (if you are using a gas grill, lower the heat to medium low). Cover and cook for 15 minutes.
Step 3—Turn and sauce: Turn the chicken wings over and brush with mustard sauce. Cover again and allow to cook for another 15 to 20 minutes. Repeat, turning the chicken pieces over, basting them with sauce, covering, and cooking for another 15 to 20 minutes.