By Protein
Hot Honey Vindaloo Wings Recipe
Ingredients
- 8 ea. Tyson® Fast Finish® Fully Cooked Jumbo Bone-In Chicken Wings
- 2 oz. Hot Honey Vindaloo (Sub-Recipe)
- 4 oz. Coconut Ranch Slaw (Sub-Recipe)
- 3-5 ea. Fresh Cilantro Leaves, Garnish
- 1 ea. Fresh Dill Sprig, Garnish
Crispy jumbo bone-in wings tossed in a unique hot honey vindaloo glaze, blending the deep, aromatic heat of Indian vindaloo with the sticky sweetness of hot honey for a flavor that’s bold, balanced, and unforgettable. Served with a creamy, cooling coconut ranch slaw, this dish brings a tropical twist that soothes the heat while adding texture and freshness.
Made with Tyson® Fast Finish® Fully Cooked Coated Bone-In Chicken Wing Sections, Jumbo
Directions
- Fill fryer basket no more than half full. Deep fry wings from frozen for 5-6 minutes at 350°F, agitating fryer basket at midpoint of frying time. Hold hot for service.
- Toss wings in hot honey vindaloo glaze.
- Stack wings at center of service plate. Garnish with fresh dill and cilantro. Pair with bowl of slaw and serve immediately.
Hot Honey Vindaloo Glaze
Yield: 12 OZ - 6 Portions
Ingredients
- 1 cup Hot Honey, Prepared
- 2 oz. Apple Cider Vinegar
- 1 tbsp. Vindaloo Curry Powder
- 2 tsp. Tomato Paste
- 1/2 tsp. Salt
Directions
- Combine all ingredients in a small sauce pot and bring to a simmer. Cook 3-5 minutes until slightly thickened.
- Hold warm for service.
Coconut Ranch Slaw
Yield: 16 OZ - 4 Servings
Ingredients
- 1 cup Green Cabbage, Shredded
- 1/2 cup Red Cabbage, Shredded
- 1/2 cup Carrot, Julienned
- 4 tbsp. Coconut Cream
- 2 tsp. Lime Juice
- 2 tsp. Ranch Seasoning
- 1/2 tsp. Salt
Directions
- In a medium mixing bowl whisk together coconut cream, lime juice, ranch seasoning and salt.
- Toss cabbage and carrots in dressing until well combined. Refrigerate covered to marinate for at least two hours or overnight before use.
- Hold cold for service.
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