Boneless Breaded Wings with Coconut Mango Sauce User Rating: (0 Reviews )
Tropical wing appetizer features a shareable portion of crunchy boneless breaded wings lightly tossed with honey ginger teriyaki glaze, served with a tropical tangy -sweet mango coconut dipping sauce.
Servings: 1 Ingredient
Reserve frozen boneless wings for assembly of appetizer.
Honey Ginger Glaze
Teriyaki sauce commercially prepared
Combine teriyaki glaze, honey, water, ginger and garlic in a small nonstick saucepan and whisk to blend. Simmer over low heat for 1 to 2 minutes. Hold hot above 140°F.
Ginger ground refrigerated
Garlic fresh minced
Homestyle Pepper Breaded Breast Meat Boneless Chicken Wings, Uncooked (#4234 -928)
Mango Coconut Dipping Sauce
Mango chunks thawed diced
Mango puree thawed commercially prepared
Cream of coconut milk canned
Lime juice fresh
Lime zest fresh
Mango wedges fresh scored threaded on bamboo skewers optional
Lime wedges fresh
Combine diced mango chunks, mango puree, cream of coconut milk, lime juice and lime zest in a bowl and stir to blend. Hold refrigerated at or below 40°F. To assemble single serving: Deep fry 10 ounces boneless wings at 350°F for 6 to 8 minutes or until internal temperature reacher 165°F for 15 seconds. Combine 10 ounces wings and 5 ounces honey ginger glaze in a bowl and toss to evenly coat. Arrange glazed wings on a plate with 3 1/4 ounces mango coconut dip portioned into an individual ramekin.
Garnish plate with 2 mango skewers and 3 lime wedges.
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