ILooks kinda gruesome like this but the flavor and crispy skin more than made up for it.
The braising liquid included 1/4c sriracha, 3tbsp chopped garlic, 1/4c tamari, 1/4c fish sauce, lemon grass and 3 bay leaves. The feet were then simmered for 3hrs then removed from the broth (reserve for later use) to let dry. Prepare coals in the BBQ for indirect cooking. Grill for 45-60min turning frequently to crisp all sides. Cool slightly and serve.