Since I moved to St. Pete last June, I’ve made it my mission to find the best local eats. I went to Mullet’s Fish Camp for the seafood and left obsessed with their wings. The secret is their “Merman” sauce: a crisp exterior followed by a balance of sweet, tangy, and savory flavors that really stands out.
I wanted to recreate that profile on the Big Green Egg. Mullet’s flash-fries after smoking; this version adapts the technique for an indirect grill session so you can capture that same Merman magic at home.
Buddha’s Pro-Tip: For a deep-fryer crunch without frying, leave your wings uncovered in the fridge for a few hours before cooking. Dry skin helps the Cajun rub form a crust that the sauce can cling to.
Relax, grab a cold Jai Alai IPA if you like, and let’s get these Merman wings on the grill.