Panko Cajun Dry Wings vs. Sriracha Saucy Tang Wings
 

6 Steps/Instructions:
 

Step 1:  For sriracha sauce, combine all ingredients, but the garnishes, in small bowl. Heat saucepan to low. Pour sauce into pot and reduce until sauce has a thicker consistency, usually 5-10 mins. When done, set aside and let sauce cool while preparing dry rub and wings.

Step 2:  In a dry, nonstick pan, toast sesame seeds over medium heat for 3-5 minutes or until lightly browned. Be sure to stir occasionally. Chop green onions for garnish.

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Step 3: To prepare the dry rub, crush panko crumbs in a bowl with the back of a spoon. Then combine all ingredients in the same bowl. Heat a nonstick pan on medium – high. Pour dry contents into a dry hot pan and toast. Stir spice mix continuously or mix will burn for about 1 minute until brown or until it gives off a toasty aroma.

Step 4:  Preheat the grill for medium-high.  Add wings. Turn every 4-5 minutes for 16-20 minutes.

Step 5:  When wings are done, portion them to prepare for seasoning. For sriracha sauce, transfer half of the cooked wings to a bowl, pour the sauce over the wings. Toss wings in the bowl. I like to cover the bowl and give a vigorous shake to get all the wings totally coated. Top with sesame seeds and green onions.

Step 6: For the cajun season, spray the remaining, unseasoned wings sparingly with light cooking spray (PAM etc, just a very quick spray to allow the wing to hold onto a little more rub). Sprinkle rub on wings until coated to liking. Toss wings in the bowl. If needed or desired, sprinkle more of the rub onto the wings and repeat the tossing.

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