Prepare the raw onion rings by letting them air dry in a colander in the refrigerator for 3-4 hours or pat dry with a paper towel before breading.

Prepare the egg bath by putting the eggs as well as a good amount of the Worcestershire sauce and Sriracha in a blender and blend on high for 2 min. With the blender running, drizzle in the cooking oil of your choice and let blend with the eggs and sauces for an additional min.

Transfer the egg mixture to a bowl deep enough for dunking the onions.

Drop an onion ring into the seasoned flour. Give it a good shake in the flour to coat the onion with the seasoned flour mixture. Knock any large clumps of flour off of the onion ring.

With a fork, transfer the onion ring seasoned in flour to the egg mixture, giving it a good dunk. Drop into the seasoned bread crumb mixture.

Shake the onion with the egg mixture on it in the seasoned crumbs until it gets coated well with the crumb mixture. Coat until it gets covered as completely as possible.

Carefully transfer to a plate or a tray taking care to prevent the coating from being knocked off.

Transfer plate or tray to the freezer for 30 min.

Preheat your grill and stabilize at about 375F.

Create a barrier between the direct heat of the grill using a sheet pan or pizza pan.

Arrange the onion rings on the grill leaving space between them to promote even cooking.

Cook for about 8 to 10 min per side until golden brown and crunchy.