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Thai Sriracha Lime Sweet Chili Glazed Wings

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Nutrition Facts

Serving Size: 12.9 oz (6 Wings & 1 oz. Sauce)
Amounts Per Serving
Calories 890
Calories from Fat 570
% Daily Value*
Total Fat 63g 97%
Saturated Fat 15g 75%
Trans Fat 0g  
Cholesterol 180mg 60%
Sodium 1100mg 46%
Potassium 650mg 0%
Total Carbohydrate 21g 7%
Dietary Fiber 3g 12%
Sugars 17g  
Protein 56g  
 
Vitamin A 14% Vitamin C 10%
Calcium 8% Iron 38 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 4 Servings (24 Wings)
Serving Size: 12.9 oz

Ingredients

Amount Ingredients
Thai Sriracha Lime Sweet Chili Glaze:
2 cups Thai Sweet Chili Sauce
1/4 cup Custom Culinary® Master’s Touch® Sriracha Lime Flavor Concentrate
Chicken Wings:
24 Chicken Wings (about 4 pounds)
2 oz Vegetable Oil
Dipping Sauce:
2 cups Ranch Dressing
2 Tbsp. Custom Culinary® Master’s Touch® Sriracha Lime Flavor Concentrate
Garnish:
1/2 lb. Celery Sticks
1/4 lb. Radish Wedges
4 Each Green Onions, Thinly Sliced

Recommended Product: 5209 Master’s Touch® Sriracha Lime Flavor Concentrate

Directions

  1. To prepare glaze, whisk together sweet chili sauce and Master’s Touch® Sriracha Lime Flavor Concentrate in a medium bowl.
  2. Cut each chicken wing at joints to make 3 pieces; discard tip and cut off excess skin.
  3. Lightly toss with vegetable oil; grill on high heat for 2 minutes on each side to mark the wings. Turn grill heat down to low and continue cooking for 8-10 minutes on each side to a minimum internal temperature of 165°F.
  4. Remove the wings from the grill onto a medium stainless steel bowl, and toss with prepared glaze.
  5. To prepare dipping sauce, mix Master’s Touch® Sriracha Lime Flavor Concentrate with ranch dressing.
  6. Assemble onto a large platter with celery sticks and radish wedges, dipping sauce, and finish by sprinkling with thinly sliced green onions.

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