I modified the batter by eliminating the chopped garlic and mesquite seasoning. I replaced that with a mixture of Chef Paul Prudhomme's magic bbq seasoning, onion powder and garlic powder. I also cut the entire recipe in half and used about 1/3 of the salt. It was very tasty, however, I'm thinking the oven temp may have needed to be higher and cook for less time- the batter got a little mushy when left in the oven for 15 minutes. They tasted great, but the ones I left naked were even better! Great base recipe, and I will be experimenting with a few different sauce ideas. I served this with roasted garlic mashed potatoes, fresh string beans, and buttermilk biscuits.
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I modified the batter by eliminating the chopped garlic and mesquite seasoning. I replaced...
