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

Honey Sriracha Chicken Po`boy.JPG


10 each (1 po’ boy sandwich per serving)

Honey Sriracha Po`Boy

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

Show ingredients


  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.


Watch the Video!
We’ve got a quick video showing how to build this simple recipe. Check it out here: https://www.youtube.com/watch?v=Acij2Iyy5FI

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