I haven't had any complaints.
And as a matter of fact, I used it yesterday to smoke two batches of wings. Try this one, too! Just add it to a bowl with your wings and fridge for an hour or more:
Sweet, sticky, spicy, southwestern sauce.
A sauce I developed for baby-back ribs, it also goes well on most any grilled or broiled meat. After the sauce goes on the meat, I use the same pan to heat beans. One less thing to wash!
1/3C cider vinegar
1/3C light brown sugar, packed.
1T Garlic powder
1t ground black pepper
1t Chpotle powder
Add the vinegar and brown sugar to a small saucepan. Heat to boiling over medium-high heat, stirring continuously. Add the remining ingredients and reduce the heat to a simmer, stirring occaisionally. Continue to simmer until the volume is reduced by 1/2 to 1/3.
Apply liberally to one side of the meat and broil until bubbly and starting o brown (about 2 minutes) At this point, watch carefully as the sauce will burn quickly. Turn the meat and repeat.
I did two batches yesterday (one of each sauce). Four of us reduced two family packs of wings to just five leftover pieces.