Unlock Flavor: A Step-by-Step Guide to Using Vines & Groves’ BBQ Sauce

Discover the taste of magic with Vines & Groves’ Grill'n Sauce - a truly versatile condiment that goes beyond the ordinary. This sauce isn’t just for wings; it’s a game changer for hot dogs, burgers, and even a dip for fries and chips. Say goodbye to the usual ketchup routine and dive into a world of flavor with Vines & Groves’ Grill'n Sauce. Check out our easy recipes to unlock the full potential of your everyday meals.

• Chicken Wings
• Aluminum free baking powder

• Salt and pepper

• Vines & Groves’ Grill'n sauce

Cut each wing at the joint so you have a mini wing and a drumette. Dry with paper towels, then place in a large bowl and add the baking powder, salt, and pepper. Toss to combine

Place in a single layer on a rack above a tray. Bake in the oven at 425F for 35-45 minutes, or until the internal temperature reaches 165F.

Toss Vines & Groves’ Grill'n Sauce with the wings, you can toss them in a large bowl, or use two spoons to toss them all together and serve straightaway

FAQ:

Should Grill'n sauce be applied to chicken before or after baking? For optimal crispiness, it's recommended to add the barbecue sauce after baking and serve immediately.

Can you put Grill'n sauce on raw chicken? While some recipes involve baking or grilling chicken in Vines & Groves’ Grill'n Sauce, our approach ensures crispiness by baking the wings first. Even for regular baking without a crispy coating, it's advisable to add the sauce post-cooking or during the final 5 minutes.

How do you ensure sauce sticks to chicken wings? The crispy exterior of these baked wings makes it easy for the sauce to cling without sliding off.

Is marinating the wings necessary? Nope. We want the chicken skin to be dry to achieve extra crispiness.

Is there a vegetarian option? Absolutely, Baked Cauliflower wings are as delightful as their chicken counterpart.

• 20 chicken wings

• 2 garlic cloves

• 1 tsp salt

• 1 tsp black pepper

• Vines & Groves’ Grill'n Sauce

Combine chicken wings, garlic, salt, and pepper in a large bowl.

Cover and refrigerate for at least 2 hours

Grill the wings on high heat, 5-6 minutes per side

Glaze Vines & Groves’ Grill'n Sauce on each side and grill for another 2 minutes per side. Remove from grill and glaze extra bbq sauce over the wings

FAQ

How do you know when the wings are done? Generally, wings take 8-10 minutes to fully cook, but you can also check them with an instant read thermometer to be sure. A safe internal temperature for chicken wings is 165F.

• ½ cup milk

• ½ cup water

• ⅔ cup plain all-purpose flower

• 1 tsp garlic salt

• ½ tsp celery salt

• ½ tbsp paprika

• ½ tsp chili flakes

• ¼ tsp salt

• ¼ tsp ground pepper

• 1 head of cauliflower- cut into chunky florets

• Vines & Groves’ Grill'n Sauce

Pre-heat the oven to 425F and line a large baking tray with a silicone mat or baking parchment

Add the milk, water, flour, garlic salt, celery salt, paprika, chili flakes, salt, and pepper to a large bowl. Mix it all together until no lumps remain, then add the cauliflower florets

Mix together to completely cover the florets. Use a slotted spoon to lift the florets out of the mixture, allowing the excess batter to drip off. Place the florets on the prepared baking tray, leaving a little room between each

Place in the oven and cook for 20 minutes, turning once after 10 minutes

Place the florets in a large bowl and very carefully pour over Vines & Groves’ Grill'n Sauce. Toss to combine, then serve topped with chopped spring onions and chili flakes.

• 1 (2 ½ pound) boneless pork loin roast

• Water as needed

• 1 bottle of Vines & Groves’ Grill'n Sauce

• 8 large sandwich buns, split

Place pork in a slow cooker and add enough water to cover the bottom of the slow cooker

Cook on low for 7 hours. Transfer pork into a bowl and shred with two forks. Return pork to slow cooker and stir in Vines & Groves’ Grill'n Sauce. Continue to cook on low for 45 mins to 1 hour.

Spoon a generous amount of pork into each roll to serve.

• 2 tbsp Vines & Groves’ traditional extra virgin olive oil 5 pounds lean beef short ribs, cut into 3-inch pieces

• 1 tsp salt

• ½ tsp fresh ground black pepper

• 1 large onion, cut into thick slices and separated into rings

• 5 carrots, peeled and cut into chunks

• 4 cloves garlic, coarsely chopped

• 1 (16oz) can tomato sauce

• 1 cup Vines & Groves’ Grill'n Sauce

• 1 cup beef broth