Hog Wild BBQ Sauce
Hog Wild BBQ Sauce combines rich molasses sweetness, tangy apple cider vinegar, and smoky spices for a bold, flavorful taste. It thickly coats meats, caramelizing beautifully when grilled. This sauce balances sweetness and heat perfectly, making it a standout addition to wings, ribs, or pulled pork. Its deep, homemade flavour brings authentic Southern BBQ character to every bite.
Equipment
- Medium saucepan
- Wooden spoon or whisk
- Measuring cups and spoons
- Airtight jar or container (for storage)
Ingredients
- 1 cup ketchup
- ½ cup apple cider vinegar
- ½ cup brown sugar
- 1 tablespoon Dijon mustard or yellow mustard
- 1 tablespoon honey optional, for added sweetness
- ¼ cup molasses
- 2 tablespoons Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper adjust to taste
- Salt and freshly ground black pepper to taste
- Optional for Serving; 3–4 pounds chicken wings flats and drumettes separated; wing tips reserved for stock or discarded
Instructions
Step 1. Mix The Base:
- Pour the ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, mustard, and honey (if you’re using it) into a medium saucepan. Set it over medium heat and stir everything together until it’s smooth.
Step 2. Add The Seasoning:
- Sprinkle in the garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. Stir well so the spices blend in fully.
Step 3. Let It Simmer:
- Bring the sauce just to a gentle boil, then turn the heat down low. Let it simmer uncovered for about 15 to 20 minutes. Give it a stir every now and then it should start to thicken up a bit.
Step 4. Taste And Adjust:
- Once it’s cooked down a little, give it a taste. Need more heat? Add a pinch more cayenne. Want it sweeter? A bit more honey will do. Tangier? Add a splash more vinegar.
Step 5. Cool It Down And Store:
- Take the pan off the heat and let the sauce cool completely. Once it’s at room temp, pour it into a jar or sealed container. Pop it in the fridge it’ll thicken even more as it chills.