By Protein

Red Hot Hibiscus BBQ Wings Recipe

Name: Red Hot Hibiscus BBQ Wings Recipe
Yield: 1
Ingredients: 6 ea. Tyson® Fast Finish® Fully Cooked Coated Bone-In Chicken Wings; 2 oz. Red Hot Hibiscus BBQ Sauce (Sub-Recipe); 4 oz. Jicama Slaw (Sub-Recipe); Tyson® Fast Finish® Fully Cooked Coated Chicken Drumsticks; 3/4 cup Dried Hibiscus Flower; 1 cup Boiling Water; 3/4 cup Tomato Paste; 1/4 cup Apple Cider Vinegar; 1/2 cup Honey; 1/2 cup Salsa Macha or Mexican Chili Crisp; 1 tbsp. Smoked Paprika; 1 tsp. Garlic Powder; 1 tsp. Onion Powder; 1 tsp. Ginger Powder; 1/2 tsp. Black Pepper, Ground; 1/2 tsp. Salt; 3 cups Fresh Jicama, Peeled and Julienned; 1 cup Fresh Red Cabbage, Thinly Sliced; 1/2 cup Fresh Carrot, Julienned; 1/4 cup Fresh Cilantro, Chopped; 1/4 cup Fresh Scallion Freens, Thinly Sliced; 2 tbsp. Lime Juice; 1 tsp. Honey; 1 tbsp. Olive Oil; 1 tsp. Salt

1 Servings

25 Ingredients

Bone-in chicken wings in hot honey hibiscus BBQ sauce with jicama slaw on a white plate

Ingredients

6 ea. Tyson® Fast Finish® Fully Cooked Coated Bone-In Chicken Wings
2 oz. Red Hot Hibiscus BBQ Sauce (Sub-Recipe)
4 oz. Jicama Slaw (Sub-Recipe)

Alternative Product

Tyson® Fast Finish® Fully Cooked Coated Chicken Drumsticks

Tender, meaty, bone-in chicken wings coated in a unique BBQ sauce that combines a spicy kick with the tart, tangy and subtly floral notes of hibiscus. Paired with a bright, crisp and slightly sweet jicama slaw, this meal is sure to have customers coming back for more.

Directions

Deep-fry wings from frozen at 350°F for 5-6 minutes, ensuring the fry basked is no more than half full and agitating basket at midpoint of fry time. Remove from fryer and set aside.
Add wings to bowl of red hot hibiscus BBQ sauce and toss until wings are evenly coated.
Add sauced wings to service plate and pair with side of Jicama Slaw. Serve immediately.

Red Hot Hibiscus BBQ Sauce Recipe

Ingredients

3/4 cup Dried Hibiscus Flower
1 cup Boiling Water
3/4 cup Tomato Paste
1/4 cup Apple Cider Vinegar
1/2 cup Honey
1/2 cup Salsa Macha or Mexican Chili Crisp
1 tbsp. Smoked Paprika
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Ginger Powder
1/2 tsp. Black Pepper, Ground
1/2 tsp. Salt

Directions

Steep hibiscus flowers in boiling water for 15-20 minutes. Strain and reserve liquid ("hibiscus tea"), discard of flowers.
Combine tomato paste, apple cider vinegar, honey, dried spices and salt into a blender. Add hibiscus tea and blend on medium until smooth.
Pour liquid into medium sized mixing bowl and fold-in the salsa macha or Mexican chili crisp until well combined.
Cover and hold under refrigeration until used in final build.

Jicama Slaw

Ingredients

3 cups Fresh Jicama, Peeled and Julienned
1 cup Fresh Red Cabbage, Thinly Sliced
1/2 cup Fresh Carrot, Julienned
1/4 cup Fresh Cilantro, Chopped
1/4 cup Fresh Scallion Freens, Thinly Sliced
2 tbsp. Lime Juice
1 tsp. Honey
1 tbsp. Olive Oil
1 tsp. Salt

Directions

Cut vegetables and herbs according to ingredient list.
Combine all ingredients in mixing bowl. Cover and allow to marinate under refrigeration for 20-minutes to 24-hours before using.
Chef's Tip: for a fresher appearance, wait until service to cut and add cilantro and scallion ingredients.

Recipe Tags