Spicy Asian & Red Hot Buffalo Wings

• 12 pieces Chicken Wings
• Buttermilk, Enough To Cover Chicken Wings
• 1/2 cups Fresh Bread Crumbs Made From Crusty Wheat Bread
• 3 Tablespoons Flour
• 1 Tablespoon Cayenne Pepper
• 1 Tablespoon Red Pepper Flakes
• 1 Tablespoon Garlic Powder
• Salt And Pepper, to taste
• 1/2 cups Low Sodium Soy Sauce
• 1 Tablespoon Sriracha
• 1 Tablespoon Honey
• 1 Tablespoon Brown Sugar
• 1 Tablespoon Minced Garlic
• 1 Tablespoon Minced Ginger
• 1 teaspoon Wasabi Powder
• 1 cup Frank's Red Hot Sauce
• 2 Tablespoons Butter
• 1 Tablespoon Minced Garlic
• 1 Tablespoon Red Pepper Flakes
• 1 Tablespoon Toasted Sesame Oil
• Salt And Pepper, to taste

1. Put chicken drummettes and flats into a large ziplock bag and cover with buttermilk.
2. Refrigerate overnight (or at least 30 minutes).
3. In a food processor, combine a few slices of crusty wheat bread with the flour, cayenne pepper, red pepper flakes, garlic powder, salt and pepper.
4. Coat chicken wings in the mixture and spread onto a baking sheet.
5. Bake at 375 degrees F for 40 minutes.
6. Meanwhile, make your sauces.
7. Mix all the spicy Asian sauce ingredients together.
8. Set aside.
9. Mix all the red hot buffalo sauce ingredients together.
10. Set aside.
11. Simmer each of the sauces over low heat for 1520 minutes to thicken.
12. Coat the baked wings in your choice of sauce and then bake again for another 20 minutes.
13. Perfection.
14. Plain and simple.
15. Is there anything better than chicken wings?

chicken, buttermilk, bread crumbs, flour, cayenne pepper, red pepper, garlic, salt, soy sauce, sriracha, honey, brown sugar, garlic, ginger, wasabi powder, butter, garlic, red pepper, sesame oil, salt

Taken from tastykitchen.com/recipes/main-courses/spicy-asian-red-hot-buffalo-wings/ (may not work)