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!
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BWS Extended Party, 18" WSM, Green SS Performer, 22" OTG, KCBS CBJ
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