Three-Recipe Wangs

I've been experimenting with cheekun this season a lot more than I usually do.  This weekend I decided to try three of my favorite techniques:
1.  Buttermilk-soaked cheekun,
2.  Grill-frying, and
3.  Tossing wings in different sauces.  
I soaked a package of wings in seasoned buttermilk overnight as I had a couple weeks ago, but then instead of patting them dry, rolled them in 1/2 flour, 1/2 panko, and let them "glue" in the frig for two hours on a wire rack.  Grilled em halfway done, painted with canola, and finished cooking.  
Then, I dividing the wangs into 3 piles.  First one, I left plain.  Second pile, tossed in 50% melted butter/50% Texas Pete's (got it on sale for $0.38 a small bottle at the Commissary, eh); and for the third pile, found a bottle of Peri-Peri sauce in the cupboard, it was Expired but still unopened so I took a chance and doused the third pile.  
 
Fun experiment!  I'll be saucing my wangs from now on, messy but sure tasted better than the plain.  The buffalo-style were just a bit too hot, I kinda expected that as the buttermilk recipe had plenty of heat mixed in already.  The Peri-Peri wangs were fantastic!  I'll need to pick up another, fresher bottle next time I'm at the Commissary (even if Texas Pete is still on sale!   ).  
 
No pics, I did burn the bottom of the wings (raised indirect), must've not let the Egg come up to temp enough (or is 400 too high for wangs?).