“Diamondstar Halo” Sauce

This started out as a quest for a dipping sauce for chicken, and ended with a super simple bit of liquid love that you can dip damn near anything into with delicious results. The name, if you were wondering, is a reference to the old T-Rex song “Get It On” (the original, please, not that defective Power Station remake) and specifically the line “you’re dirty and sweet, oh yeah.” This sauce is dirty and sweet at the same time – it’s as sweet as your grade 9 girlfriend and it’s as dirty and skanky as that nasty Kate Gosselin chick.

If you were wondering, no, you don’t have to play the song while you cook this. But it doesn’t hurt, either. Marc Bolan was a genius.

So – you may not know that “dipped” is a classic way to serve fried or roasted chicken. And I don’t mean dipped in little fork-bites at the table (a la Swiss Pigeon), i mean dipped as whole pieces in sauce when those pieces are just hot out of the oil or the oven. If you have never had chicken this way – a method that was inspiration for the first “buffalo wings” – then you are missing out on one of the great taste explosions of our time. But don’t stop there – and don’t shy away from making this if you aren’t planning on piece-cooked chicken. I have been dunking and/or exposing all sorts of things to this little concoction, and when push comes to shove you can pair this with pretty much any meat that is served hot and has any sort of salt in it’s seasoning profile.

Best of all, this is super simple. It has a a mere four ingredients (if you are like me and count this as one ingredient) and takes 5 minutes to make. Full details, some ideas on use, and random ranting after the jump.

Let’s get saucy!

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To make this sweet and filthy little sauce, you need:

1 cup of white wine vinegar*
8 tablespoons of True North BBQ Chicken Rub
1 cup of Frank’s Red Hot Sauce
1 and 1/3 cup of honey

*A Quick Note About Vinegar: Don’t use cheap-ass store-brand wine vinegar here. Wine vinegars in general, and especially whites, are dependent on the quality of wine they are brewed from. The better the vinegar you start with here, the better your result.

So – grab a saucepan that is twice as large as needed to actually hold the total ingredients. Dump in the vinegar, put it on the stove, and bring the vinegar to a boil. When it comes to a full boil turn the heat down to the lowest setting, add the hot sauce, and whisk in the spice rub. Whisk it until all of the non-herb ingredients are dissolved, and then remove the pan from the heat. Immediately whisk in the honey, adding it in a nice even stream as you mix.

And that, as they say, is it. The whole shebang. Let the sauce cool (this is a crucial step, the flavours don’t balance correctly right away), put it in a jar and store it in the fridge for at least one day if you can. After the “day of rest” strain it (you want to get the random bits of rosemary out now) and it is ready to go. This keeps for a couple of months in the fridge if you put it in a tightly-lidded jar – just give it a good shake before you use it.

When you use this to dip fresh cooked items like fried chicken, barbeque chicken or roasted chicken make sure the sauce is hot before you dip – not boiling, but close. Steaming hot sauce, hot food item, one quick dip. Serve immediately.

Other things I have dipped in this with drool-inducing results:

Deep fried slices of thick (about the thickness of your thumb) bologna
Pan fried slices of regular supermarket bologna
Pan fried thick slices from a cooked ham

All of those items were then placed in between two pieces of toast for a hot dip sandwich. I have also spooned a bit of this sauce onto hot sliced brisket on a bun, I have fried up pulled pork to crisp-edge carnitas in this, and dipped bacon fresh off the griddle before making a bacon-n-egg sandwich.

Hell, I’ve even taken out the lemon (and any vinegar or water you might use) from hollandaise and substituted two or three tablespoons of this. Which makes a hell of a benedict, you betcha.

Go to it. You won’t be sorry you spent the five minutes on making this … or the next week and a half finding things to put it on.

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