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.
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