Homemade brown BBQ gravy

  • Preparation 15 min
  • Cooking 1 h 10 min
  • Servings 4 cups
  • Freezing Absolutely



  • Olive oil
  • 4 chicken wings
  • 1 yellow onion, finely chopped
  • 1 garlic clove, finely chopped
  • 5 big white mushrooms, sliced
  • 1 big carrot, cut lengthwise then sliced
  • 1/4 teaspoon Italian spices
  • 1/4 cup dark rum
  • 8 cups low sodium chicken broth, hot
  • 1/2 tablespoon tomato paste
  • 1 bay leave
  • 1/4 cup barbecue sauce
  • 3 tablespoons corn starch diluted in 1/3 cup cold water
  • Salt and ground pepper



  • In a big pan at medium heat, add about 2 tablespoons olive oil and sear the chicken wings on all sides, for about 15-20 minutes total. We want a nice color!
  • Add onion, garlic, mushrooms, carrot, Italian spices, a small drizzle of olive oil then season with salt and pepper. Stir well and continue cooking for 5-6 minutes to caramelize. Stir often.
  • Add the rum and stir. Cook for 2 minutes to reduce dry.
  • Add chicken broth, tomato paste and bay leave then stir. Cover, bring to a boil and reduce to medium-low heat. Simmer for 30 minutes stirring from times to times. Filter and return liquid in pan.
  • Add the BBQ sauce and the cornstarch mix then stir well. Simmer at good bubbles, uncovered, for 6-8 minutes or until sauce gets thick! Serve with chicken, on a hot chicken or even on a poutine!