Pollo Asada Wings With Cowboy Caviar Recipe

Full of bold flavors, this delicious recipe turns chicken wings into a fiesta. Tyson Red Label® Frozen Fully Cooked Applewood Smoked Unbreaded Jumbo Bone-in Chicken Wings are deep fried then mixed with a savory pollo asada sauce and topped with the full-of-fresh-flavor cowboy caviar and a spicy lime dressing.

Ingredients

Serving Amount – 2 servings

Amount	MAIN INGREDIENTS
8 ea.	Tyson Red Label® Frozen Fully Cooked Applewood Smoked Unbreaded Jumbo Bone-In Chicken Wings
4 oz.	Cowboy Caviar (see sub-recipe)
As needed	Dressing (see sub-recipe)
As needed	Pollo Asada Sauce (see sub-recipe)
As needed	Scallions, small diced, garnish
Cowboy Caviar
3 ea.	Roma Tomatoes, Diced
2 ea.	Avocados, Diced
½ Cup	Red Onion, Diced
14 oz.	Black Beans, Cooked
14 oz.	Black Eyed Beans, Cooked
1 ½ Cup	Sweet Corn
1 ea.	Red Bell Pepper, Diced
2 ea.	Jalapeno Peppers, De-Seeded, Small Diced
½ Cup	Cilantro, Finely Chopped
Dressing
¼ Cup	Olive Oil
2 Tbsp.	Lime Juice, Fresh
2 Tbsp.	Red Wine Vinegar
1 tsp.	Sugar
½ tsp.	Chipotle Powder
½ tsp.	Granulated Garlic
To Taste	Salt & Pepper
Pollo Asada Sauce
¼ Cup	Olive Oil
3 ea.	Garlic Cloves, Minced
1 tsp.	Ground Cumin
1 tsp.	Salt
½ tsp.	Ground Black Pepper
1 tsp.	Mexican Oregano
1 oz.	Achiote Paste
1/4 Cup	Orange Juice
¼ Cup	Lime Juice

Alternative Product:
Tyson Red Label® Frozen Fully Cooked Applewood Smoked Breaded Boneless Chicken Wings

Directions

Step 1 - Deep fry frozen wings at 350°F for 3-4 minutes until internal temperature reaches 145°F. Shake fryer basket a few times during cooking. Toss wings with the sauce and set aside.

Step 2 - Top the wings with the cowboy caviar and dressing and add final garnish of scallions.

Directions for Cowboy Caviar

Step 1 - Combine all ingredients together in a large bowl and set aside for service.

Directions for Dressing

Step 1 - Combine all ingredients together in a large bowl and set aside for service.

Directions for Pollo Asada Sauce

Step 1 - Combine all ingredients together in a large bowl and set aside for service.