• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Healthy Canning
  • Home
  • Recipes
    • Recipes by category
    • Recipe Index
    • Drying food
    • Other online sources
  • Equipment
    • General Equipment
    • Pressure Canning
    • Steam Canning
    • Water bath canning
    • Food Dehydrators
  • Learning
    • Learn home canning
    • Home Canning Safety Topics
    • Unsafe home canning practices
    • Home canning concepts
    • Ingredients for home canning
    • Issues in home canning
    • Learning resources
  • Contact
    • Sitemap
    • About
    • Contact Page
    • FAQ
    • Media
    • Copyright
    • Privacy
    • Terms of Use
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Equipment
  • Learning
×

Home / Tracklements / Chicken wing sauce

Chicken wing sauce

Filed Under: Seasonal Summer, Tomatoes, Tracklements Tagged With: Sauces, Tomatoes

Jump to Recipe Print Recipe

chicken-wing-sauce-pn2

This home-canned chicken wing sauce is a good first step towards making healthier pub and bar-style food at home.

You may wish to try it with browned chicken tenders (breast strips) instead of wings to make it even healthier.

The recipe writers suggest, “Spoon the ready-to-use sauce over browned chicken pieces and simmer or bake until done.”

Match those sauced-up chicken tenders up with some baked fries or hot air fries (yes, there is such a thing, we kid you not), some home-made oven-baked or air-fried onion rings, a salad with some home-made low-cal ranch on it, and, of course, a pint or glass of your favourite tipple along with a good movie on the tube and you are good to go for party night in that’s easy on the budget AND waistline.

But of course, it’s ALL about the wing sauce, and this is a finger-lickin’ one!

See also: Pizza sauce.

Contents hide
  • 1 The recipe
  • 2 Chicken wing sauce
    • 2.1 Ingredients
    • 2.2 Instructions
  • 3 Reference information
  • 4 Recipe notes
  • 5 Recipe source
  • 6 Nutrition information
    • 6.1 Regular version
    • 6.2 Sugar and salt-free version

The recipe

Jar size choices: 125 ml (½ cup / 4 oz)  OR quarter-litre (½ US pint / 8 oz)

Processing method: Either water-bath or steam canning

Yield: 8 quarter-litre (half-pint / 250 ml / 8 oz / 1 cup) jars

Headspace: 2 cm (½ inch)

Processing time: Either size jar 15 minutes

4.64 from 11 votes
Print

Chicken wing sauce

Yield: 8 x quarter-litre jars (half-pint / 250 ml / 8 oz / 1 cup)

Course Main Course
Cuisine American
Keyword Tomatoes
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Yield 8 quarter-litre jars (half-pint / 250 ml / 8 oz / 1 cup)
Calories 22 kcal

Ingredients

  • 2 ½ litres tomatoes washed, peeled, cored and chopped (10 cups / 80 oz)
  • 200 g onion (chopped. 2 cups / 7 oz)
  • 50 g brown sugar (⅓ cup / 2 oz OR ½ teaspoon liquid stevia)
  • ½ teaspoon cayenne pepper
  • 375 ml white vinegar (5% or higher. 1 ½ cups / 12 oz)
  • 4 teaspoons salt (OR non-bitter, non-clouding salt sub)
  • 2 cloves garlic , minced
  • 1 teaspoon allspice ground
  • 1 teaspoon cinnamon ground
  • 1 teaspoon cloves ground
  • 1 teaspoon ginger ground
Metric - US Customary

Instructions

  1. Prepare the tomatoes.
  2. Put into a large pot (at least 4 litres / quart).
  3. Peel and chop the onion.
  4. Add to pot.
  5. Add the sugar (or stevia) and the cayenne.
  6. Bring to a boil uncovered.
  7. Lower to a gentle boil and let simmer uncovered until onion has softened -- about 30 minutes.
  8. Remove from heat, let cool a bit.
  9. Purée in batches in a blender or food processor.
  10. Return mixture to pot.
  11. Add all the remaining ingredients from the vinegar downwards.
  12. Bring to a boil.
  13. Reduce to a simmer and let simmer uncovered until the consistency of a somewhat thin ketchup -- about an hour.
  14. Ladle sauce into heated jars, leaving 2 cm (½ inch) headspace.
  15. Debubble, adjust headspace.
  16. Wipe jar rims.
  17. Put lids on.
  18. Process in a water bath or steam canner.
  19. Process jars for 15 minutes; increase time as needed for your altitude.

Reference information

How to water bath process.

How to steam can.

When water-bath canning or steam canning, you must adjust the processing time for your altitude.

For salt substitute, non-bitter, non-clouding Herbamare Sodium-Free was used.

For stevia, Better Stevia liquid stevia was the stevia used.

Australia and New Zealand vinegar strength special notes.

Recipe notes

  • For the tomatoes, you will need to start with 3 kg (6.5 lbs) of whole tomatoes. That’s about 15 Roma-type tomatoes.
  • You could start with 2 ½ litres of canned tomato (crushed or diced, home-canned or purchased) instead.
  • The book says, “If you prefer a sauce with more ‘heat’, feel free to add 2 to 3 tablespoons of your favourite hot sauce along with the vinegar and spices.”
  • This is an ideal mixture to use a heat diffuser with during the second hour-long simmering phase to avoid bottom scorching.

chicken-wing-sauce-102

Recipe source

  • Kingry, Judi and Lauren Devine. Ball / Bernardin Complete Book of Home Preserving. Toronto: Robert Rose. 2015. Page 368.

Modifications made:

  • Sugar and salt-free alternative choices
  • Worked out equivalencies for starting from canned tomato

The writers suggest, “Use this delicious, shelf-stable tomato sauce as a dipping sauce with grilled chicken wings or as a time-saving ingredient. Spoon the ready-to-use sauce over browned chicken pieces and simmer or bake until done.”

Nutrition information

Regular version

Per two tablespoons:

  • 22 calories, 223 mg sodium

chicken-wing-sauce-nutrition

Sugar and salt-free version

Per two tablespoons:

  • 19 calories, 76 mg sodium

chicken-wing-sauce-nutrition-sugar-free

* Nutrition info provided by https://caloriecount.about.com

chicken-wing-sauce-pn

Tagged With: Sauces, Tomatoes

Filed Under: Seasonal Summer, Tomatoes, Tracklements Tagged With: Sauces, Tomatoes

Reader Interactions

If you need FAST or relatively immediate canning help or answers, please try one of these Master Food Preserver groups; they are more qualified than we are and have many hands to help you. Many of them even operate telephone hotlines in season.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

SEARCH

HealthyCanning is a sub-project of cooksinfo.com. Read More…

What's New in Home Canning

What's New in Home Canning

Quote of the day

“THE preservation of fruits and vegetables by canning is now an exact and known science. Our grandmothers, and even our mothers, were content to lose entirely many quarts of fruit each year; and they were never surprised to find a layer of mold on top of each jar. Science has made wonderful advances, however, and in these days any woman can preserve fruit and vegetables without the loss of a single jar or a trace of mold.”

— Ball Blue Book, Edition E. 1920s.
Photo of miscellaneous canning equipment
kitchen window with fruit bowl
Ship with lifeboats
Ingredients for home canning
Home canning learning resources
what is pressure canning. Photo of pressure canners
Steam canning
water bath canning

Footer

↑ back to top

About

  • About this site
  • Privacy Policy
  • Copyright
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • Media
  • FAQ

As an Amazon Associate we earn from qualifying purchases at no cost to you.

Copyright © 2021