Loaded Crispy Banh Mi Chicken Wings Recipe

Tender, meaty, bone-in chicken wings coated in a unique BBQ sauce that combines a spicy kick with the tart, tangy and subtly floral notes of hibiscus. Paired with a bright, crisp and slightly sweet jicama slaw, this meal is sure to have customers coming back for more.

Step 1: Cook wings in fryer at 350°F for 11-15 minutes or until wings have a golden crisp exterior and internal temperature reaches 165°F. Hold hot for service.

Step 2: Toss warm wings in hoisin glaze and plate stacked in center of serving dish.

Step 3: Drizzle sriracha lightly over wings.

Step 4: Garnish wings with chopped peanuts, sliced Fresno peppers, and cilantro.

Step 5: Serve warm with a side of Vietnamese Pickled Salad.

Sub-Recipe Directions

Vietnamese Pickled Salad 

Step 1: Cut vegetables according to ingredient list and combine in a medium mixing bowl.

Step 2: In a small sauce pot bring water and vinegar to a simmer. Whisk in sugar and salt to dissolve. Remove from heat and chill.

Step 3: Pour cooled pickling liquid over vegetables, making sure they are submerged. Allow to marinate covered and refrigerated for two hours or overnight before use.

Step 4: Drain prior to serving.