Trenholm Venom Grilled Chicken Wings

This recipe comes from our great friend Alice Richardson, A.K.A. “Sistah A”. She made them for us one memorable Labor Day weekend and we’ve been hooked ever since. You’ll need a head start to allow time for the wings to marinate, but they are well worth the wait.

Cheap beer – PLENTY – at least 1 beer per pound of chicken wings
1-3 bottles of Trenholm Venom hot sauce
5-10 lbs. of chicken wings, depending on your crowd

Put the chicken wings in one or more large resealable plastic freezer bags (or container of your choice) and cover chicken wings with plenty of cheap beer. Refrigerate the wings while they marinate in the beer — 8-24 hours.

Grill wings over medium-low heat, about 35 minutes, turning often to cook evenly. After the wings have cooked for about 35 minutes, or when the juices run clear when pierced with a fork, brush generously with Trenholm Venom. Grill for 2-3 minutes more and then serve.

Party Tip – marinate and grill the chicken wings as above, but near the end of grilling, divide the wings into four portions. Then, brush one portion with Trenholm Venom, a portion with Molten Golden, a portion with Larynx Lava and a portion with Daily Red. You’ll have four platters of wings with completely different flavors and an appealing variety of spice levels for your guests. Something truly magical happens to the Larynx Lava hot sauce with this recipe. It caramelizes and makes some of the best chicken wings we’ve ever tasted.

©Palmetto Pepper Potions •

Larynx Lava Grilled Salmon Salad

This is the perfect way to use leftover grilled salmon. The next time you grill, throw a few extra salmon fillets on the grill for this recipe.


1 TB sugar
1 TB apple cider vinegar
2 TB extra virgin olive oil
1 TB ketchup
1 teaspoon Worchestershire sauce
1/2 teaspoon dry mustard
1/2 bottle Larynx Lava hot sauce
1 teaspoon sea salt
Freshly ground black pepper to taste
1 cup mayonnaise (Duke’s brand recommended)

Whisk all ingredients except mayonnaise together.
Add mayonnaise and whisk until blended. Set aside.

1 lb. of grilled salmon
3 cups finely shredded cabbage
3 small gherkin pickles, chopped
2 hardboiled eggs, chopped
1/2 cup celery, diced
1/2 cup red bell pepper, diced

In a large bowl, flake grilled salmon with a fork. Add cabbage, pickles, eggs, celery and red bell pepper and stir. Add dressing and stir until all ingredients are well mixed. Serve salmon salad on a bed of lettuce. Top with slivered almonds or chopped cashews if desired.

©Palmetto Pepper Potions •

Molten Golden Grilled Tuna

 4 Fresh Tuna Loin Steaks
1 Bottle of Molten Golden Hot Sauce
Salt & Pepper to taste

Grill tuna steaks approximately 6 minutes each side or until desired doneness is achieved. This tuna is excellent when served rare. Sprinkle each side with salt and pepper to taste. Remove tuna steaks from grill and top with a generous layer of Molten Golden. Serve with asparagus and a garden salad. Serves 4.

©Palmetto Pepper Potions •