Quick question for the braintrust please....... Wing Sauces?
Any favorite recipes?
I tried to brew up a garlic terriyaki the other week and it ended up being pretty much liquid, even after simmering quite awhile. How could I have thickened it up some? Add honey or what? Needless to say when I tried to sauce I watched it roll off. They tasted decent but wanted a nice thick sauce instead. A few good ideas would be appreciated!