A really quick and easy spicy black pepper glaze made with just a few simple ingredients.
The weather has been so great here in London these past few days that we decided to hang on our mini pathetic excuse of a roof terrace (you can’t be too picky in London lol) and put out new barbecue to good use!
And what better way to upgrade some delicious barbecued chicken wings and drumsticks than with a delicious glaze? 🙂
It literally only takes a few minutes to make and it’s so good! If you love (and miss) gochujang – because damn you every single brand in the world for containing wheat – then this is the next best thing I tend to go for as a consolation.
Once you cover your cooked chicken (or whatever else you choose to use – tofu is great with this too!) with the glaze, you can either eat it just like that or put it back on/under the grill for a bit. But it tastes great either way!
And by the way, if anyone knows of a gluten free gochujang brand, please please let me know in the comments! I’ve been searching for one forever!
Easy spicy black pepper glaze recipe:
Preparation time: 2 mins
Cooking time: 2 to 5 mins
Yields: enough for about 6 chicken drumsticks so double or triple up the recipe if needed.
- 3 Tbsp ketchup
- 1 Tbsp soy sauce (I use Datu Puti which is naturally gluten free)
- 1 Tbsp Sriracha
- 1/2 Tbsp black pepper
- 1 tsp paprika
- 2 Tbsp lime juice (fresh or bottled)
- 3 Tbsp water
Notes: I choose to keep it simple like this, but you can definitely add other things like fresh garlic, ginger, a bit of sesame oil, Worcestershire sauce. But the sriracha sauce already has things like garlic and ginger so it adds a flavour kick without needing to make more efforts. 🙂
- Pour all ingredients in a small sauce pan.
- Cook on low/medium heat for a few minutes, stirring constantly, until the sauce reduces to a nice glaze consistency.