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