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Panko Cajun Dry Wings vs. Sriracha Saucy Tang Wings

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Spicy tangy sirarcha sauced wings topped with toasted sesame seeds and fresh green onions versus spicy cajun panko crunch dry rub wings. Keep in mind that these should be eaten in moderation and are not healthy for your heart. They are healthier versions than the fried alternative.  The nutritional value is taken on an average, half a pound of each wing type.


Calories (per serving)676
Total Fat47 g100%
Saturated Fat14 g100%
Polyunsaturated Fat0 g
Monounsaturated Fat0 g
Trans Fat0 g
Cholesterol222 mg74%
Sodium796 mg35%
Potassium256 mg7%
Total Carbohydrate10 g6%
Dietary Fiber0 g
Sugars7 g
Protein56 g60%


4 lbs chicken wings
cooking spray
1/4 cup tamari sauce (low sodium)
2 tbsp honey
3/4 tbsp rice vinegar
2 tbsp Sriracha sauce (or to taste)
1 tbsp grated fresh ginger
3 minced garlic cloves
2 sliced, green onions
2 tbsp toasted sesame seeds
1/4 cup unseasoned panko breadcrumbs, crushed
1/2 tbsp chili powder
1/2 tsp smoked paprika
1/2 tsp chipotle chili powder
1 tsp garlic powder
1 tsp salt
1/4 tsp pepper
* Click to ingredient to choose one


In a small pot, combine sriracha sauce: tamari, honey, rice vinegar, srirach, ginger and garlic. Heat saucepan on low and reduce sauce by occasionally stirring, about 5-10 mins. When done, set aside and let sauce cool while preparing dry rub and wings.
Heat a nonstick pan over medium heat and toast sesame seeds over medium heat for 3-5 minutes or until lightly browned. Be sure to stir occasionally. Chop green onions for garnish.
For the cajun rub, crush panko crumbs in a bowl with the back of a spoon. Then combine chili powder, smoked paprika, chipotle chili powder, garlic powder, salt and pepper.
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.
Preheat the grill for medium-high. Add wings. Turn every 4-5 minutes for 16-20 minutes.
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. Top with sesame seeds and green onions.
For the cajun season, spray the remaining, unseasoned wings sparingly with light cooking spray. 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.