By Protein
Pineapple Tamarind Bone-In Chicken Wings Recipe
Ingredients
- 8 ea. Tyson® Fire Stingers® Fully Cooked Breaded Bone-In Chicken Wings
- 2 oz. Pineapple Tamarind Glaze (Sub-Recipe)
- 2 oz. Grilled Pineapple Slices (Sub-Recipe)
- 1 tbsp. Scallion Greens, Sliced Thin
- 7-8 ea. Fresh Fresno Peppers, Thinly Sliced Rounds
- 1/2 cup Cooked White Rice, Warm
Tender bone-in chicken wings in a spicy-sweet glaze paired with tender white rice and grilled pineapple spears, all topped with slices of fresh Fresno pepper and scallion greens. In this recipe, the Tyson® Fire Stingers® bring a slow building heat that blends well with the juicy sweetness of grilled pineapple and deep, citrusy tang of tamarind, creating a flavor profile of tropical tartness that guests will adore.
Directions
- Deep fry frozen wings at 350°F for 5 - 5 1/2 minutes, or until internal temperature reaches 165°F. Hold hot for service.
- Plate warm rice in bottom of service bowl. Place grilled pineapple slices along middle of plate, stacked partially on top of each other.
- Toss wings in pineapple tamarind glaze and plate on right side of the bowl.
- Garnish with Fresno slices and scallion greens, serve warm.
Pineapple Tamarind Glaze
Ingredients
- 2 cups Pineapple Juice
- 1/2 cup Tamarind Paste
- 1/4 cup Brown Sugar
- 1 tbsp. Soy Sauce
- 1 tsp. Fresh Ginger, Grated
Directions
- In a small sauce pan bring pineapple juice to a low simmer. Whisk in the rest of the ingredients, making sure the tamarind paste and sugar dissolve fully to prevent scorching.
- Continue cooking over low heat for 10 - 15-minutes until slightly thickened and glossy. Whisk frequently while reducing.
- Remove from heat and hold warm for tossing wings.
Grilled Pineapple Slices
Ingredients
- 1 ea. Fresh Pineapple, Whole
- 2 tbsp. Olive Oil
Directions
- If your pineapple still has a crown, break it off with your hands.
- Using a chef knife cut a 1/2" slice off the top and bottom of the pineapple to remove the rind and create two flat surfaces.
- With the ends removed, stand the pineapple up and use your knife to remove the rest of the rind. Working from top to bottom along the side making sure not to remove too much flesh.
- With all of the rind removed, cut the pineapple into quarters from top to bottom.
- Lay each quarter on it's side. Using your chef knife slice lengthwise along the quarter to remove the core.
- Toss quarters with olive oil.
- Grill the pineapple with the interior side facing down on the grill over high heat to get heavy charring on one side. Be careful not to overcook pineapple. Remove from grill and chill whole.
- Before service slice pineapple quarters lengthwise into even pieces, making sure to get some char on each slice.
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