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.
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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.
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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.