Honey Sriracha Boneless Wings With Creamy Coconut, Lime & Ginger Dipping Sauce

Sweet & spicy honey sriracha glazed boneless chicken wings served alongside sweet potato fries with a cool ‘n creamy coconut, lime & ginger dipping sauce that includes coconut milk and fresh ginger puree.

Honey Sriracha Boneless Wings With Creamy Coconut, Lime & Ginger Dipping Sauce

Honey Sriracha Boneless Wings With Creamy Coconut, Lime & Ginger Dipping Sauce K-12

Ingredients

Serves
10 each (1 boneless wing boat per serving)

Honey Sriracha Boneless Wings With Creamy Coconut, Lime & Ginger Dipping Sauce

1 1/2 C. (approx. 15 oz.)

Creamy Coconut, Lime & Ginger Dipping Sauce

30 oz.

IQF Sweet Potato French Fries, 5/16" Regular Cut

Creamy Coconut, Lime & Ginger Dipping Sauce

1/2 C. (approx. 5 oz.)

Mayonnaise, Light

1/2 C. (approx. 4.20 oz.)

Sour Cream, Light

1/2 C. (approx. 4 oz.)

Coconut Milk, Light

2 Tbsp. (approx. 1 oz.)

Lime Juice, Bottled

4 tsp. (approx. 0.80 oz.)

Ginger Puree, Commercially Prepared

1/2 tsp

Dried Parsley Flakes

1/4 tsp. packed

Lime Zest, freshly grated

1/4 tsp

Ground Dried Ginger

1/8 tsp.

Granulated Garlic

Show ingredients

Directions

Honey Sriracha Boneless Wings With Creamy Coconut, Lime & Ginger Dipping Sauce

  1. Prepare the Creamy Coconut, Lime & Ginger Dipping Sauce using the given sub recipe.
  2. Portion 1.5-ounces (2 1/2-tablespoons) of the prepared Creamy Coconut, Lime & Ginger Dipping Sauce into 2-oz. disposable portion cups. Place a lid atop each filled cup and hold them under refrigeration at 38°F until ready to serve.
  3. Arrange the honey sriracha boneless wings in a single layer on a parchment lined sheet pan. Heat the pan of boneless wings uncovered in a preheated 375°F convection oven for 12-16 minutes or until the minimum internal temperature reaches 165°F.
  4. Heat the sweet potato French fries according to the manufacturer’s instructions.
  5. Arrange the following components into individual paper boats: - Heated Sweet Potato French Fries: 3-ounces - Heated Honey Sriracha Boneless Wings: 6-each - Prepared Creamy Coconut, Lime & Ginger Dipping Sauce cups: 1-each

Creamy Coconut, Lime & Ginger Dipping Sauce

  1. Prepare this sub-recipe no later than 8-hours prior to, and maximum up to 24-hours prior to, the day of service
  2. Combine all of the ingredients in a mixing bowl and whisk together until thoroughly combined. Hold the prepared Creamy Coconut, Lime & Ginger Dipping Sauce covered under refrigeration at 38°F.