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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

Quantity

Method

3 cups 

Reserve frozen boneless wings for assembly of appetizer.

Honey Ginger Glaze

 

Teriyaki sauce commercially prepared

2-1/2 oz 

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. 

Honey

2-1/2 oz 

Water

1 tbsp 

Ginger ground refrigerated

1 tsp 

Garlic fresh minced

1/4 tsp 

Homestyle Pepper Breaded Breast Meat Boneless Chicken Wings, Uncooked (#4234 -928)

Mango Coconut Dipping Sauce

 

Mango chunks thawed diced

1-3/4 oz 

Mango puree thawed commercially prepared

1 oz 

Cream of coconut milk canned

1/2 oz 

Lime juice fresh

1 tsp 

Lime zest fresh

1/4 tsp 

Mango wedges fresh scored threaded on bamboo skewers optional

2 each 

Lime wedges fresh

3 each 

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.

tysonfoodservice.com 1-800-24-TYSON ©2011 Tyson Foods, Inc. Trademarks and registered trademarks are owned by Tyson Foods, Inc. or its subsidiaries. Recipe information valid as of 9/27/2012.


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