Instructions: Mix all the ingredients together. Do not use a metal container

(as the acidic juices will react with the metal); use a glass or plastic container instead.

If left for a while the sauce will separate. No worries, just stir it to mix it in properly again.

This can be used in many many ways. Here are three:

1. As a dip:
Depending on how much dip you want, you may need to double or triple the quantities. Make sure you chop the onion finely.

2. As a marinate for chicken:
MARINATED CHICKEN PIECES

8 chicken wings / 4 chicken thighs (take the skin off if you like)

1 quantity of honey-tint sauce

Method:
Make up sauce (in a glass or plastic container) and put the chicken pieces in it and make sure thoroughly coated with the marinade.

Leave to marinate for either 1 1/2 hours in the fridge, or for 45 minutes at room temperature. (I often leave it to marinate for several hours in the fridge sometimes if my time schedule prefers it, and it still works out fine).

Preheat the oven to 180 degrees C
Again make sure the chicken pieces are thoroughly coated in the marinade and put the pieces on a wire rack above a roasting pan

(just something to catch the drips really). Cook for 45 mins, and during that time take the tray out of the oven a couple of times to baste the chicken pieces with remaining marinade.

(Can serve with a green salad if you like, or garnished with chopped spring onions)

Serves: 2 (this recipe is so delicious that you usually want two pieces of chicken)

3) As a sauce for a stir-fry:

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