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.