Honey Sriracha Po`Boy

Sweet & spicy glazed Honey Sriracha Boneless Wings loaded onto a whole grain hoagie roll with creamy cilantro-lime mayo and topped with shredded lettuce, marinated cucumbers & carrots.



Honey Sriracha Po`Boy

60 pieces Tyson® Honey Sriracha Boneless Wings, #10061470928 
10 rolls WG Hoagie Roll, Sliced 
3 1/3 cup. Iceberg Lettuce, Finely Shredded 
1 ½ cup Cucumbers, halved, deseeded & cut into 1/8” half moons 
½ cup Matchstick Carrots 
¾ cups Cider Vinegar 
1 ¾ tsp. Granulated Sugar 
1/3 tsp. Onion Powder 
1/3 tsp. Ground Dried Ginger 

1 1/3 tsp.

Granulated Garlic 
¼ tsp. Ground Black Pepper 
1 ¼ cup Mayonnaise, Light 
5/8 cup (packed) Cilantro, fresh & finely chopped 
2 ½ Tbsp. Lime Juice 
¼ tsp. Soy Sauce, Low Sodium 
  1. In mixing bowl, thoroughly combine Cider Vinegar, Granulated Sugar, Onion Powder, Ground Ginger, ¾ tsp. Granulated Garlic & 1/3 tsp. Ground Pepper
  2. Add Cucumbers and Carrots to marinade, cover the bowl tightly and hold in refrigeration at 38°F overnight (minimum 8 hours)
  3. Drain the Cucumbers & Carrots of all liquid the next day, cover again with plastic wrap and hold in refrigeration at 38°F until ready to serve
  4. In mixing bowl (preferably food processor), thoroughly blend Mayonnaise, Cilantro, Lime Juice, Soy Sauce, 1/3 tsp. Granulated Garlic, and 1/8 tsp. ground black pepper.  Store Cilantro-Lime Mayo mixture in refrigerator at 38°F until ready to serve
  5. Arrange frozen Honey Sriracha Boneless Wings in single layer on a parchment lined sheet pan and cook at 375°F for 12-15 minutes – internal temperature of 165°F.  Hold in warmer until ready to serve.


To Build Po’ Boy Sandwich:

  1. Open sliced hoagie rolls and add Cilantro-Lime Mayo to the top and bottom roll using a #50 scoop (1 Tbsp. each side of the roll)
  2. Add 6 Honey Sriracha Boneless Wings onto of the Cilantro-Lime Mayo on the bottom roll
  3. With a #12 scoop (1/3 cup), add the Shredded Lettuce on top boneless wings
  4. With a 1 oz spoodle (with holes to drain the excess liquid), add the Cucumber & Carrots on the lettuce.
  5. Place the top roll on top and ready to serve


Chef’s Note:

The Cilantro-Lime Mayo can be made a day ahead along with the vegetables and stored overnight in refrigeration until ready to prepare the sandwiches the following day.


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