This was good. Not great, but good flavor. Personally, I'd prefer to see this sauce used as a chicken wing sauce as opposed to baking the chicken thighs in it. I'm picky with thighs and (if not BBQing) always cut, pull, and wash away as much as the fat as possible. Even then, as someone else mentioned, when making as directed, the sauce was too diluted with fat from the chicken (and I was particularly careful with these). We did scale cayenne down to 1/2 T and I threw in a little honey along with the brown sugar (about a tsp or so). We ended up removing from the sauce, separating the fat from the sauce, then brushed more of the remaining sauce on top while running under the broiler to crisp it up a bit.
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This was good. Not great, but good flavor. Personally, I'd prefer to see this sauce used as...