My favorite is garlic parmesan. Put them in a zip lock or lidded container (shake) with some olive oil or Italian dressing, minced garlic, garlic salt and a little black pepper. Grill on medium-high and pull them off and shake parmesan on them.
If I want hot, I'll do the same with Frank's Red Hot in a bag or container. If you want to fry them, use the hot sauce as a dredge. You can then leave them crunchy or add more hot sauce after they are fried and make them wet.