Yield: 12 servings.

GINGER LEMONGRASS GLAZE:
3 cups hoisin sauce, commercially prepared
1 1/2 cups lime juice, fresh
3 Tbsp. lemongrass, fresh, minced
3 Tbsp. ginger, fresh, minced 60 Tyson® Oven Roasted Wings, 1st and 2nd Joints, frozen

CUMIN FRIZZLED NOODLES:
12 bundles cellophane noodles, dry
6 Tbsp. cumin, ground

VIETNAMESE SLAW:
1 cup rice wine vinegar
1/2 cup peanuts, roasted, chopped
6 Tbsp. lime juice, fresh
1 1/2 Tbsp. cilantro, fresh, chopped
1 1/2 Tbsp. sugar
1/2 Tbsp. fish sauce, commercially prepared
1 tsp. cumin, ground
1 1/2 cups Napa cabbage, fresh, shredded
1 1/2 cups red cabbage, fresh shredded
1 1/2 cups carrots, fresh, shredded
1 cup red onion slices, 1/8", fresh
24 cilantro sprigs, fresh

Combine GInger Lemongrass Glaze ingredients in saucepan and mix thoroughly. Bring to a boil, reduce heat and simmer for 1-2 minutes, or until flavors are blended. Reserve. Place chicken on parchmentlined sheet pans. Heat in preheated convection oven at 400°F for 10 minutes. Remove from oven and coat wings evenly with 31/4 cups glaze. Reserve remaining glaze for plate assembly.

Heat wings 5-6 minutes, or until fully heated and glaze is hot and bubbly. Remove from oven. Keep warm above 140°F.

For noodles, working in single bundle batches, deep-fry at 350°F for 30-60 seconds, or until noodles puff up and turn white. Remove from fryer and drain. Repeat until all bundles are fried. Sprinkle 11/2 tsp. cumin evenly over each bundle. Reserve.

Combine first 7 slaw ingredients in bowl and mix thoroughly. Reserve. Combine cabbages, carrots and red onion slices in bowl; toss to blend. Add reserved dressing and combine thoroughly. Cover and chill to hold.

For single serving: Arrange 5 wings on plate with 1/2 cup slaw. Portion 2 Tbsp. glaze in ramekin and place on plate. Garnish plate with 1 bundle noodles and 2 cilantro sprigs.

Photo Credit: TYSON FOODS, INC.