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These Detroit style wings are honey glazed as they grill and tossed with a sweet and spicy sauce right off the heat. Challenge your friends with more cayenne and hot sauce, or pull back the heat and serve with a blue cheese dressing to calm the fire!

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Spicy Coconut and Lime Grilled Shrimp

Submitted by: Molly O

This recipe blends coconut and lime while adding a touch of spice with jalapeno peppers.

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Marty's Thai Chicken Satay

Submitted by: ThaiChefMarty

Living In: Shaftesbury, Dorset, England, U.K.

Tamarind paste and fresh lemon grass add a surprising twist to this Thai chicken satay.

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Thai Lettuce Wraps with Satay Pork Strips

Submitted by: National Pork Board

Not only is this appetizer beautiful as a presentation, but it is a fun appetizer to eat. Guests get to assemble their own, picking and choosing among the condiments and sauces. For the host, everything can be done ahead, even the pork. Marinate and grill the pork early in the day, or even the day before, and refrigerate the chops. Slice the pork just before serving. The sauces can be made and placed in serving bowls several hours ahead; the condiments can be assembled on the platter and then covered and refrigerated ready to serve.

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Marinated Grilled Shrimp

Submitted by: Rachel

Grilled shrimp marinated in tomato sauce, red wine vinegar, basil and cayenne pepper.

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Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

Submitted by: Scott David Hibbard

Slowly baking these baby back pork ribs before grilling is the secret. That, and the finely-tuned, sweet, basting sauce.

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Deer Poppers

Submitted by: DJ8BUD

I recently took these to a Halloween party and they did not make it to the barn where the party was at! I bet 15 people asked me for the recipe. If you don't like the gamey taste of deer meat this recipe is for you!! These make great appetizers. Even people who don't like deer meat liked these!

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