Boneless Breaded Wings with Coconut Mango Sauce

Step 1

Reserve frozen boneless wings for assembly of appetizer.

Step 2

Combine teriyaki glaze, honey, water, ginger and garlic in a small nonstick saucepan and whisk to blend. Simmer over low heat for 1 to 2 minutes. Hold hot above 140°F.

Step 3

Combine diced mango chunks, mango puree, cream of coconut milk, lime juice and lime zest in a bowl and stir to blend. Hold refrigerated at or below 40°F. To assemble single serving: Deep fry 10 ounces boneless wings at 350°F for 6 to 8 minutes or until internal temperature reacher 165°F for 15 seconds. Combine 10 ounces wings and 5 ounces honey ginger glaze in a bowl and toss to evenly coat. Arrange glazed wings on a plate with 3 1/4 ounces mango coconut dip portioned into an individual ramekin.

Step 4

Garnish plate with 2 mango skewers and 3 lime wedges.