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Chicken wing dipped into a glass bowl of homemade Country Sweet sauce.

Homemade Country Sweet Sauce Recipe

This homemade Country Sweet sauce is sweet, tangy, slightly spicy, and perfect for crispy chicken wings, tenders, pork, sandwiches, and dipping. It comes together in one saucepan in about 20 minutes with simple ingredients.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 16 servings (2 tablespoons each)
Course: condiment, sauce
Cuisine: American
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

1 cup granulated sugar
3/4 cup water
1/2 cup distilled white vinegar
1/4 cup apple cider vinegar
1/3 cup tomato paste
1 tablespoon yellow mustard
1/2 teaspoon mustard seed, finely crushed
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper, optional

Equipment

  • Medium saucepan
  • Whisk
  • Measuring Cups and Spoons

Method
 

  1. Add the sugar, water, distilled white vinegar, apple cider vinegar, tomato paste, and yellow mustard to a medium saucepan. Whisk until everything is well combined and the tomato paste is incorporated.
  2. Add the crushed mustard seed, paprika, garlic powder, onion powder, red pepper flakes, salt, black pepper, and cayenne pepper, if using. Whisk again.
  3. Place the saucepan over medium heat. Stir frequently until the sugar has completely dissolved and the sauce begins to gently simmer.
  4. Reduce the heat to low and simmer uncovered for 15 minutes, stirring occasionally. Don't let the sauce come to a hard boil.
  5. Remove the sauce from the heat and let it cool for 10–15 minutes. It will continue to thicken as it cools.
  6. Taste and adjust if needed. Add a little more cayenne or crushed red pepper for extra heat, or a small splash of apple cider vinegar for more tang.
  7. Serve with crispy chicken wings, chicken tenders, grilled chicken, pork, fries, or your favorite foods.

Notes

For chicken wings, start with about 1/2 to 3/4 cup of sauce for 2 pounds of cooked wings. Toss the wings with the sauce after cooking so the sugar in the sauce doesn't burn.
For a milder Country Sweet sauce, leave out the cayenne pepper.
For a less tangy sauce: After the sauce has cooled slightly, taste it. If the vinegar flavor is stronger than you prefer, stir in 1/2 teaspoon honey per 1/4 cup of sauce, adding more to taste.
Store leftover sauce in a clean, airtight container in the refrigerator for up to 1 week.
The sauce can also be frozen for up to 3 months. Thaw overnight in the refrigerator and whisk well before serving.