Chicken wAng recommendations

I'm a big fan of Teriyaki for a sauce. For a seasoning, I wouldn't go too crazy. I like a little garlic salt and black pepper. Maybe some NuNu's Seasoning. Also melted butter with some lemon pepper makes a great coating. I also like to reduce some fresh squeezed orange juice, sugar, and some soy sauce to make an orange glaze.

I marinate mine in canola oil, rice vinegar, honey, sriracha, lime juice, garlic, ginger, chinese 5 spice, red pepper flakes, oyster sauce and/or soy sauce and a little sesame oil. After you start cooking them bring the marinade to a boil and reduce it by half and use as your sauce when you finish cooking them.

I cook them indirect over hot coals(425-450) for 45 minutes flipping once. Then toss them in the reduced sauce. Really tasty.

Marinate in Louisiana Red Dot hot sauce

After cooking toss them in Frank's hot buffalo sauce