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Make the marinade. In a medium bowl, add the hot sauce, salt, pepper, onion powder, garlic powder, cayenne, and corn starch, and whisk to combine.
Place the frog legs in a large zip-top bag. Pour the marinade into the bag with frog legs. Seal the bag and place in the refrigerator to marinate for 12-24 hours.
Make the Creole Dipping Sauce. In medium saucepan over medium-high heat, heat the olive oil and butter. Add the onion, garlic, lemon juice, and parsley. Sauté until the onions become translucent, about 5 minutes.
Add the cream and bring the mixture to a simmer. Reduce the heat to low and continue cooking, stirring occasionally, until the cream reduces by half, about 10 minutes.
Add the mustard and continue stirring until fully incorporated. Move the pan off the heat and keep warm, until frog legs are ready to serve.
When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.
Remove the frog legs from the marinade and place directly on the grill grates. Close the lid and cook for 4 minutes. Gently flip the legs over, and continue to cook until the internal temperature of the frog legs reaches 160°F.
Remove the frog legs from the grill and serve with Creole dipping sauce. Enjoy!