By Protein
Loaded Crispy Bánh Mì Chicken Wings Recipe
Ingredients
- 4 pc. Tyson® Fully Cooked Crispy Battered Chicken Wing Sections
- 1 oz. Hoisin Glaze, Prepared
- 2 oz. Vietnamese Pickled Salad (Sub-Recipe)
- 1 tbsp. Fresh Fresno Peppers, Thin Coin Slices
- 1 oz. Sriracha Mayo, Prepared
- 1 tbsp. Crushed Peanuts
- 4-5 ea. Fresh Cilantro Leaves, Garnish
Tender, meaty, bone-in chicken wings coated in a unique BBQ sauce that combines a spicy kick with the tart, tangy and subtly floral notes of hibiscus. Paired with a bright, crisp and slightly sweet jicama slaw, this meal is sure to have customers coming back for more.
Made with Tyson® Fully Cooked Crispy Battered Chicken Wing Sections, Jumbo
Directions
- Cook wings in fryer at 350°F for 11-15 minutes or until wings have a golden crisp exterior and internal temperature reaches 165°F. Hold hot for service.
- Toss warm wings in hoisin glaze and plate stacked in center of serving dish.
- Drizzle sriracha lightly over wings.
- Garnish wings with chopped peanuts, sliced Fresno peppers, and cilantro.
- Serve warm with a side of Vietnamese Pickled Salad.
Vietnamese Pickled Salad
Yield: 2 CUPS
Ingredients
- 1 cup Carrot, Julienned
- 1 cup Daikon Radish, Julienned
- 1/2 cup Cucumber, Thin Coin Slices
- 2/3 cup Rice Vinegar
- 1 cup Water
- 1/3 cup Sugar
- 1 tsp. Salt
Directions
- Cut vegetables according to ingredient list and combine in a medium mixing bowl.
- In a small sauce pot bring water and vinegar to a simmer. Whisk in sugar and salt to dissolve. Remove from heat and chill.
- Pour cooled pickling liquid over vegetables, making sure they are submerged. Allow to marinate covered and refrigerated for two hours or overnight before use.
- Drain prior to serving.
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