It just so happens that right now the most read recipe on my blog is how to make perfect gilled chicken drumsticks. Well, my idea of perfection anyway. Like these sticky BBQ chicken wings using Stubb's liquid smoke.
Looking at my blog stats a few days ago as I was preparing a workshop on Search Engine Optimisation for Livebookings I realised that what happened last summer, when visits to that page spiked, wasn't a fluke.
Seems like I am able to see when people bring their BBQs out of storage, as the page views of that page starts climbing. It of course helps that the page in question is number three in Google on a search for "sticky chicken drumsticks".
Unsurprisingly, as I was going through the huge variety of keyphrases used to find that page, I developed a greedy craving for some of the crispy skinned, bronze coloured, chilli hot chicken appendages.
Absolutely beautiful, ready to be ripped apart
Originally uploaded by Manne.
While drumsticks have more meat on them, my favourite piece on the chicken really is the wing. I love when they are cooked to that perfect point where you can pull the bones out of the wing, dip the remaining pouch of succulent meat in a nice dipping sauce and wolf it down in one big mouthful.
It really is rather carnivorous which maybe is why I felt obligated to compensate with some steamed purple sprouting broccoli and some doughy white baguette bread to suck up the juices left in the baking dish.
This is easily my favourite comfort food in the world. Get the recipe for grilled sticky chicken wings right here.