Outdoor Cooking & Charcoal Oven Recipes / Irish

Smoky apple and Irish whiskey BBQ sauce

Cooked in the Charlie Charcoal Oven

Smoky Apple and Irish Whiskey BBQ Sauce for Wings

Grated apple, Irish whiskey and smoked paprika simmer into a glossy sauce for wings. Sweetness, warmth and a smoky edge in one pan. Make it before the wings finish cooking, then brush it on or keep it for dipping.

Tara QuickCo-founder, Charlie Oven
No cook
Prep5 minutes
Cook20 minutes
ServesMakes about 500ml
DifficultyEasy
Oven temperatureSimmered on the hob
RackNot needed for the sauce, made on the hob. Glaze the wings on the middle or upper rack
CharcoalNot needed, the sauce is made on the hob

Charlie Oven — https://charlieoven.com/blogs/charcoal-recipes/smoky-apple-irish-whiskey-bbq-sauce-for-wings

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Ingredients

About 500ml

For the sauce

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

Method

Setting up Charlie

This is a stovetop sauce recipe. No Charlie Oven setup required. The sauce is prepared on the hob and used as a glaze or dipping sauce for wings cooked in the Charlie Oven.

Sauce

  1. Soften the apples

    Put the grated apples into a saucepan over a medium heat and cook for about 5 minutes, until they soften and release their juices.
    5 min timer
    Why this mattersGrated apple breaks down as it cooks and melts into the sauce. It gives the sauce body and a fresh, fruity sharpness that bottled apple flavour can't match.

  2. Build the sauce

    Stir in the ketchup, brown sugar, whiskey, vinegar, Worcestershire sauce, mustard, honey, smoked paprika, garlic powder and cayenne, if using. Season with salt and black pepper to taste.

  3. Simmer and thicken

    Let the sauce simmer for 10 to 15 minutes, stirring occasionally, until thick and glossy.
    12 min timer
    Why this mattersAs the sugar and ketchup reduce, the sauce thickens and is more likely to catch on the bottom of the pan. Stir more often towards the end and keep it at a gentle simmer.

Finish

  1. Blend or leave it chunky

    For a smoother texture, blend the sauce with a hand blender. For a more rustic feel, leave it chunky.

  2. Cool and store

    Let the sauce cool slightly, then pour it into a clean jar or bottle. Keep it in the fridge for up to two weeks.

Use

  1. Glaze your wings in Charlie

    Brush the sauce over wings towards the end of their time in Charlie and let it bubble and caramelise over the charcoal heat. You can also toss freshly cooked wings in warm sauce just before serving, and keep a bowl on the table for dipping.
    Why this mattersThe sugar in the sauce catches quickly at high heat. Adding it only for the last few minutes gives you a sticky, caramelised glaze without burnt patches.

Tips

  • Use a good quality Irish whiskey for the best flavour
  • Glaze wings while cooking in the Charlie Oven to let the sauce caramelise over the fire
  • Toss freshly grilled wings in warm sauce before serving for maximum stickiness
  • Also works brilliantly as a dipping sauce on the side
  • The sauce stores well in the fridge for up to two weeks

More recipes

The cook

Tara Quick

Co-founder, Charlie Oven

Tara Quick is co-founder of Charlie Oven, a lifelong foodie who loves to cook and bring people together around the table. Her approach is simple: start with great ingredients, let the oven do the hard work and cook with love. Food made with love just tastes better.

More recipes by Tara Quick

Frequently asked questions

  • How do I use this sauce on wings in Charlie?

    Cook the wings until the skin is crisp, then brush or toss them with the sauce and return them to Charlie for the last few minutes so it bubbles and caramelises. Watch them closely, as the sugar can catch. Serve with extra sauce on the side.

  • Can I make the sauce in advance?

    Yes. It keeps in a sealed jar in the fridge for up to two weeks, so it is worth making a batch before a cook. Warm it gently before glazing.

  • Can I make it without whiskey?

    Yes. Simmering drives off some of the alcohol, but not all of it. For an alcohol-free sauce, use the same amount of apple juice in place of the whiskey.

  • Should the sauce be smooth or chunky?

    That is up to you. Blend it with a hand blender for a smooth glaze that coats wings evenly, or leave it chunky for a more rustic dipping sauce.