I created this glaze for my chicken wings, but this is so nice with a variety of fish – like salmon and sea bass, etc. It’s a very nice dipping sauce as well. This is a versatile glaze and it stores well in the refrigerator.
Combine all the ingredients in glass bowl and whisk to combine. Allow the flavors to marry for 30 minutes before using.
Note: You can change it up a bit by substituting the ginger for 3 minced garlic cloves or the red sweet chili sauce (mild) for sriracha (hot). I go back and forth between the ginger and garlic depending on my craving.
Asian Glaze
A delicious glaze for chicken or fish that's not too sweet or too hot. Perfect for chicken wings or fish tacos.
Ingredients
- 1 cup light brown sugar
- ½ cup low sodium soy sauce
- ¼ cup honey
- 2 Tablespoons rice wine vinegar
- 2 Tablespoons sweet chili sauce
- 2 teaspoons ginger powder or fresh grated ginger fresh ginger is always preferred
- ¼ teaspoon red pepper flakes
Instructions
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Whisk together all the ingredients in a glass mixing bowl and allow the flavors to marry before use. Can be used as a glaze and/or dipping sauce.
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Note: Optional flavor profiles – substitute the ginger with garlic (3 cloves grated or finely minced) or substitute the sweet chili sauce with sriracha for a bold, hot flavor.
