Chicken Nug Sauce Trio

Ingredients

• 1 tablespoon vegetable oil
• ½ cup diced (¼ inch) Spanish onion
• 2 medium garlic cloves, thinly sliced
• 1 teaspoon kosher salt
• 1 cup of your favorite BBQ sauce
• 1 cup distilled white vinegar
• ¾ cup ketchup
• ½ cup firmly packed dark brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Thai or Vietnamese fish sauce
• 2 canned chipotle chiles in adobo
• ½ cup honey
• ¼ cup Dijon mustard
• Any Asian sweet chile sauce, such as the Mae Ploy brand

Steps

1. Heat oil in a small saucepan over medium heat until it shimmers. Add onion, garlic, and salt and cook, stirring occasionally, until garlic smells toasty and onion is soft, about 5 minutes. Add remaining ingredients, increase the heat, and bring mixture to a boil. Reduce heat to maintain a gentle simmer for 15 minutes to let the flavors meld. Let it cool to warm, then transfer to a blender and blend until smooth. Let it cool to room temperature before serving.
2. Do Ahead: Sauce keeps in an airtight container in the fridge for up to 2 weeks.
3. Combine honey and mustard and stir well.