I'm going to be doing some chicken wing "drumsticks" as part of a New Year's Eve buffet and I'd like to do an Asian-inspired glaze which would both hold its own alone, and also work with a sweet and sour sauce I'll have elsewhere on the table.
I love hoisen sauce so I'd be happy to have that flavor predominate, but otherwise I'd rather have a T&T recipe rather than just ..."winging" it.
Any ideas?
I love hoisen sauce so I'd be happy to have that flavor predominate, but otherwise I'd rather have a T&T recipe rather than just ..."winging" it.
Any ideas?