Directions

1

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.

2

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.

3

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.

4

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.

5

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

6

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.

7

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.