| Ingredient |
Quantity |
Method |
|
|
|
Deep-fry at 350°F for 6 to 8 minutes or until internal temperature reaches 165°F for 15 seconds. Keep warm above 140°F. |
|
|
Island Glaze
|
|
|
|
Pineapple topping commercially prepared
|
4 cups |
|
|
Teriyaki glaze commercially prepared
|
3 cups |
|
|
Caribbean jerk seasoning dry
|
3 tbsps |
|
|
Sesame oil
|
1-1/2 tbsps |
|
|
Combine in saucepan. Bring to a boil; reduce heat and simmer for 1 minute, stirring frequently. Keep warm. |
|
|
Mango Salsa
|
|
|
|
Mango chunks thawed chopped
|
2-1/4 |
|
|
Red onion fresh diced
|
4 oz |
|
|
Pineapple topping commercially prepared
|
3/4 cup |
|
|
Jalapeño fresh minced
|
1-1/2 oz |
|
|
Red bell pepper fresh minced
|
1-1/2 oz |
|
|
Lime juice fresh
|
3 tbsps |
|
|
Cilantro fresh minced
|
3 tbsps |
|
|
Combine in bowl and toss to blend. Cover and chill to hold. |
|
|
|
To assemble each plate: Place 3 ounces chips on plate. Combine 8 ounces boneless wings and ½ cup glaze in bowl and toss to evenly coat. Arrange glazed wings on plate with 4 ounces salsa portioned into individual ramekin. |
|
Nutrition Facts
-
Serving Size:
(153g)
- Servings Per Container:
- Amount Per Serving
- Calories
340
Calories from Fat
100
% Daily Value*
-
18%
Total Fat
12g
-
7
%Cholesterol
20
mg
-
50
%Sodium
1210
mg
-
17
%Total Carbohydrate
50
-
Vitamin C
15
%Vitamin A
4
%
Iron
4
%Calcium
2
%
* Percent daily values are based on a 2,000 calorie diet. Your daily values may
be higher or lower depending on your calorie needs.
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and/or addition of ingredients, or use of a particular cooking technique.