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Old 02-01-2013, 09:22 AM   #25
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Join Date: 02-02-12
Location: Nashville, Tn

Light sprinkle of Tony Chacherie's Creole and lemon pepper, grill indirect/direct until crispy, toss in Frank's and butter with a couple of good shakes of Sriracha.

For the "we HATE hot stuff!" rest of the fam, I use Kikkoman/Kroger brand Teriyaki glaze (the thicker stuff), cut down with a little orange/apple juice and some Chinese five-spice powder. Mix & heat on stove until warm, then toss wings with sauce in a bowl. Funny, but there are never any leftovers!
Traeger Lil' Tex Elite, WSM, Green SS Performer, 22" OTG, hyperfast orange Thermapen. CBJ.
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