Buffalo Nuts® Wings

CHEF
Johnson & Wales Sophomore Bella Bartha

TROPICAL FOODS INGREDIENT
Buffalo Nuts®

PREPARATION TIME
10 minutes

COOKING TIME
10 minutes

SERVINGS:  2

INGREDIENTS
¼ cup Buffalo Nuts®, chopped
Oil for frying
5 chicken wings
1 tbsp. butter
1 garlic clove, finely minced
¼ cup soy sauce
3 tbsp. Mirin
3 tbsp. Sriracha
1 tbsp. fish sauce
1 tbsp. sweet chili sauce
1 tbsp. fresh ginger, grated
1 tbsp. and 2 tsp. sesame oil
1/3 cup water
¼ head iceberg lettuce, chopped
1/3 cup mayonnaise

INSTRUCTIONS
Heat oil for frying.* In a medium sauté pan, melt butter over medium heat and sauté the garlic. Add soy sauce, Mirin, 2 tbsp. Sriracha, fish sauce, sweet chili sauce, ginger and 1 tbsp. sesame oil; stir until all ingredients are incorporated. Add Buffalo Nuts® and water. Reduce until the sauce is at desired consistency. While sauce is reducing, fry the chicken wings until crisp and to 165 degrees. Mix together mayonnaise, 2 tsp. sesame oil, and 1 tbsp. Sriracha. Toss wings in Buffalo Nuts® sauce. Place on chopped iceberg lettuce and drizzle with mayonnaise sauce.

*Alternatively, the wings can be baked at 400 degrees until crispy.

Tags: Buffalo Nuts, Chicken, fall recipe, johnson & wales, recipe, wings

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