Why is it, just as you decided to move to a new place, your old place decides to open up the jaws of awesomeness and try to reel you in with the sheer beauty of your life?
Two weeks ago, I’d have turned the lock on our front door and never looked back. Since my Amy moved away twenty million years ago, followed by my Bethany’s relocating to the land of Sin and Celine Dion, I’ve felt like a lonely soul. I’ve pored over maps and kept lists of worthy cities. Nagged my husband into the idea of a cross-country life transfer. Anything to pick up and start a fresh.
Then, last week, as soon as we decide to do it. To just pile the kids in the station wagon (read: Acura) and move them down the street from grandparents in the quaint and cozy town of Springville, Utah, this old city of mine decides to spew forth new friends and voluminous opportunities for my clever children, and a day full of the freshest smelling rain. Dang you, Colorado Springs. Why are you so lovely?
Stacey, if it weren’t for you, I’d be cancelling it all up in Springville’s face.
If you’ve never met a pretty little bottle of the Chili Garlic Sauce, it’s time you buzz to the grocers and bring it home. The flavor of this sauce is incredible. Spicy, but sweet. A perfectly splendid way to add flavor to whatever it is you be cooking. I tossed it into a Sticky Barbecue sauce for tonights wings and good golly. The flavor of these wings with the pounding of rain outside the windowsill? Who needs Utah?
- 1 cup catsup
- ¼ cup honey or brown sugar
- 2 tablespoons beer brat mustard
- 2 tablespoons Worcestershire sauce
- 3 tablespoons balsalmic vinegar
- 2 tablespoons Tuong Viet-Nam Chili Garlic Sauce (more if you want it spicy)
- 2 pounds chicken wings, uncooked
- Stir the castup, honey, mustard, worchestershire sauce, vinegar, and chili garlic sauce together until well mixed.
- Place your chicken wings on a parchment-lined baking sheet. Spoon BBQ sauce over the top of the wings. Stir to coat well.
- Bake in an oven preheated to 500 degrees for 20-25 minutes, stirring well to coat. If you'd like the sauce to be thicker, bake the wings at 25 degrees for 1 ½ hours, stirring every 15-20 minutes or so.
- Serve with a crispy Romaine Salad and lots of napkins!