When I make barbecue chicken, I often do it on the stovetop instead of over hot coals. But even stovetop barbecue can be as good as their grilled counterparts when you let the sauce thicken and char a bit. The result: thick sauce clinging to crisp chicken wings in its sweet saucy goodness. Here's what it looks like before the sticky sauce, slightly charred, golden brown goodness:
Barbecue
Barbecue Garlic Chicken Wings
Popular Posts
-
Contrary to what their name implies, peanuts are not true nuts but a member of a family of legumes related to peas, lentils, chickpeas and o... -
I haven't done a dessert in a while and so here we are. A cook's dessert that is easy to make, better when you let it set and fairly...
-
Bread pudding is one of those comfort food desserts and usually starts with a recipe big enough to feed an army. So, with a little tweaking,... -
Some things are a classic for a reason: Creme Brulee, Caesar Salad, Carrot-Ginger Soup (Potage Crecy), Coquille-St.-Jacques to barely scratc...
-
Recently I went into a state of mental mayhem. My mind was so messed up that I can commit the same mistake three times in a row without real...
0 komentar:
Post a Comment