Taste of Asia Boneless Crispy Wings Sampler

Yield: 1 serving.

9 oz. Tyson® Homestyle Pepper Boneless Wings

Sesame Bourbon Hoisin Sauce:

1½ oz. bourbon glaze, commercially prepared

1 Tbsp. hoisin sauce, commercially prepared

1 tsp. sesame oil

¼ tsp. sesame seeds, toasted

Sriracha Ketchup:

1 Tbsp. ketchup

1 Tbsp. sriracha sauce, commercially prepared

2 oz. Thai peanut sauce, commercially prepared, held hot

1 tsp. green onions, fresh, minced

½ tsp. roasted peanuts, finely chopped

3 lime wedges, fresh

Reserve frozen boneless wings for assembly of appetizer.

For sesame bourbon hoisin sauce: Combine bourbon glaze, hoisin sauce, sesame oil and sesame seeds in small nonstick saucepan and whisk to blend. Simmer over low heat for 1-2 minutes. Hold hot above 140°F.

For sriracha ketchup: Combine ketchup and sriracha sauce in bowl and whisk to blend. Hold refrigerated at or below 40°F.

To assemble single serving: Deep-fry 9 oz. boneless wings at 350°F for 6 to 8 minutes, or until internal temperature reaches 165°F for 15 seconds. Combine 3 oz. wings and 2.5 oz. sesame bourbon hoisin sauce in a bowl and toss to evenly coat; reserve. Combine 3 oz. wings and 2 oz. Thai peanut sauce in a bowl and toss to evenly coat; reserve. Arrange 3 oz. breaded wings, glazed sesame bourbon wings and Thai peanut glazed wings in 3 separate mounds on a plate with 1 oz. sriracha ketchup portioned into an individual container.

Sprinkle 1 tsp. green onions and ½ tsp. peanuts evenly over peanut sauce-glazed wings. Garnish plate with 3 lime wedges.