I used Alton Brown's recipe to cook them but didn't toss them in his Buffalo sauce. Instead I served it separately with other sauces for dipping. The other sauces were a spicy apricot sauce for wings, ranch dressing with some pickled jalapenos stirred in and a bottled Teriyaki wing glaze. We had two kinds of Kimchi and rice. We tried a new BBQ sauce that has the same name as Charlie's last cat.
Spicy Apricot
1/2 C apricot preserves
2T worcestershire sau
2T brown sugar
1T soy sauce
1T dijon mustard
1T salt
2 tsp pepper
1 tsp garlic powder
1 tsp sweet paprika
1/2 tso cayenne
1/4 tsp ground ginger
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