Wings and Pork
When it comes to saucing up meat, different cuts of animals have different needs in terms of what will work with their textures. Glenn says: “Wings, a staple as far as we’re concerned, must be crispy and juicy. Our suggestion is this: cook your wings however you like. Bake, broil, or fry -- doesn’t matter. But no sauce 'til you’re walking them to the table! Don’t marinate them first or let them sit in the sauce before you serve them. Lightly coat them with Griffin Wing Sauce when you serve and have the rest of the sauce at the table. If they sit in the sauce too long the vinegar will eat into the skin and the meat and make them mushy.”
On the other hand, saturating the meat is an ideal method when dealing with pork tenderloin. You can even use the same hot sauce in the interest of efficiency! Isn’t America grand? Glenn says: “Dry season the pork however you like, then cover the top with Griffin Wing Sauce. Seal it up in foil real tightly and bake at 375 for 90 minutes. In this case, the vinegar in the sauce breaks down the pork and draws all the seasonings into the meat.” You can even pour the drippings into a gravy boat. The vinegar breaks down the fat and makes it useable right from the pouch. Glenn says it’s “LIKE BUTTAAH”, which we're pretty sure is a good thing.