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.
