Best 3 Sunnys Racked Wings With Mustard Bbq Sauce Recipes

Sunny's Blueberry BBQ Sauce image

Provided by Sunny Anderson

Time 15m

Yield 2 cups

Number Of Ingredients 7

1 pint (6 ounces) blueberries
3 tablespoons sambal chili paste
3 tablespoons ketchup
3 tablespoons light brown sugar
3 tablespoons apple cider
1 plum tomato, seeded and chopped
Kosher salt, if needed

Steps:

In a saucepot on medium heat, add the blueberries, sambal, ketchup, brown sugar, apple cider and tomatoes. Cook, while mashing the berries and tomatoes, until everything is broken down and the liquid begins to thicken, about 10 minutes. Simmer on low to further reduce if desired. Taste and add salt only if you feel it is needed.

Sunny's Spicy Hawaiian BBQ Sauce image

Provided by Sunny Anderson

Categories condiment

Time 45m

Yield about 1 cup

Number Of Ingredients 6

1/2 cup canned crushed pineapple (do not drain)
Freshly cracked black pepper
1/2 cup store-bought BBQ sauce
1/4 cup gochujang
2 tablespoons apple cider vinegar
1/4 cup finely chopped fresh cilantro

Steps:

In a medium saucepot on medium heat, add the pineapple and plenty of coarse freshly cracked black pepper. Cook, stirring frequently, until the pineapple begins to bubble and brown a bit, about 20 minutes. Add the BBQ sauce, gochujang and vinegar and whisk to combine. If the mixture is too loose, cook down to a thicker consistency; if it is too thick, add a splash of water to loosen, but no more than 1/4 cup.
Let the sauce cool. When close to room temperature, stir in the cilantro.

Sunny's Roasted Fingerlings and Mushrooms with a Mustard Cream Sauce image

Provided by Sunny Anderson

Categories side-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 15

1/2 cup white wine
1/4 cup finely chopped red bell peppers
1 shallot, finely chopped
Kosher salt and freshly ground black pepper
1 1/2 cups heavy cream
2 heaping tablespoons whole-grain Dijon mustard
Zest of 1 lemon
2 tablespoons chopped fresh parsley
2 pounds fingerling potatoes
Kosher salt
4 stalks fresh rosemary
1 bunch fresh thyme
1 pound button mushrooms
1 tablespoon lemon juice
2 tablespoons olive oil

Steps:

For the sauce: In a medium saucepot set over medium heat, add the wine, bell peppers and shallots. Stirring constantly, cook until the shallots and peppers soak up the wine and the wine evaporates, about 5 minutes. Season with a pinch of salt and a few grinds of black pepper. Add the cream, mustard and lemon zest. Increase the heat slightly, and continue to cook and stir until the liquid slightly reduces and thickens, about 8 more minutes. Remove from the heat and stir in the parsley.
For the fingerlings and mushrooms: Place a large baking sheet in the oven and preheat the oven to 425 degrees F.
In a large pot, add the potatoes, a nice pinch of salt and cover with an inch of water. Bring to a boil and boil the potatoes for 5 minutes. Turn off the heat and allow the potatoes to sit for 5 more minutes. Drain and air-dry the potatoes.
Remove the baking sheet from the oven and quickly scatter half of the rosemary and thyme on it. Arrange the potatoes and mushrooms over the herbs. Spritz the entire baking sheet with the lemon juice and drizzle everything lightly with the olive oil. Place the remaining herbs over the top. Roast until the potatoes are tender and the mushrooms are darker in color and tender, 30 to 35 minutes, tossing halfway through.
Remove the herbs and serve warm, at room temperature or chilled, with a drizzle of the sauce, served at the same temperature as the dish.