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rsl12 · 10-25-2005, 03:00 PM

It might not be a problem. Consider that fettucine alfredo, when served piping hot, is a liquid mess, but after a few minutes at the table, congeals nicely. Is it a similar situation for you, where, once the sauce cools a bit, it's the right thickness? If that's the case, you just need to take the wings out of the glass and drip the sauce over them, and trust that time will thicken the sauce. Unless you're putting tremendous amounts of worchestershire sauce, it seems like the BBQ sauce and honey mustard should be plenty thick at eating temperatures.

I'd keep away from cornstarch--if you heat up cornstarch for more than 10 minutes or so, the thickening properties completely disappear. If you're going to use flour, I'd suggest making a roux first (i.e., frying the flour in a little butter or chicken fat for 2-5 minutes) so that you don't get that raw flour taste.

10-25-2005, 03:00 PM	#7 (permalink)
rsl12 On the lam Location: northern va	It might not be a problem. Consider that fettucine alfredo, when served piping hot, is a liquid mess, but after a few minutes at the table, congeals nicely. Is it a similar situation for you, where, once the sauce cools a bit, it's the right thickness? If that's the case, you just need to take the wings out of the glass and drip the sauce over them, and trust that time will thicken the sauce. Unless you're putting tremendous amounts of worchestershire sauce, it seems like the BBQ sauce and honey mustard should be plenty thick at eating temperatures. I'd keep away from cornstarch--if you heat up cornstarch for more than 10 minutes or so, the thickening properties completely disappear. If you're going to use flour, I'd suggest making a roux first (i.e., frying the flour in a little butter or chicken fat for 2-5 minutes) so that you don't get that raw flour taste. __________________ oh baby oh baby, i like gravy. Last edited by rsl12; 10-25-2005 at 03:09 PM..