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VIETNAMESE CARAMEL WING WITH PICKLED BEAN SPROUT SALAD

Please rate this recipe using the stars above

Servings: 12

Ingredients:

  • 2 cups Granulated sugar
  • 3/4 cup Minced shallots
  • 3 cups FRANK'S® REDHOT® Cayenne Pepper Sauce, divided
  • 6 tbsp. Butter
  • as needed Fresh ground black pepper
  • 2 cups White vinegar
  • 6 tbsp. Granulated sugar
  • 2 tbsp. Salt
  • 1 1/2 tbsp. Lime juice
  • 3/4 tsp. Cumin
  • 1 1/2 cups Water
  • 12 cups Bean sprouts
  • 3 cups Julienne carrot
  • 3 cups Julienne scallion
  • 1 1/2 cups Mint leaves, torn
  • 120 each Thawed chicken wings

Directions:

  • 3. For each serving deep fry 10 wings at 350F. for 12 minutes. Drain and toss with 1/4 cup of caramel sauce. Arrange wings around 2 cups mounded salad.
  • 1. To make the caramel sauce for the wings melt sugar to hard ball stage and mix in shallots. Remove from heat and whisk in 1 1/2 cups RedHot, butter and pepper. Hold warm for service.
  • 2. To make the salad combine vinegar, sugar, salt, 1 1/2 cups RedHot, lime juice, cumin, and water. Simmer until sugar dissolves, let cool. Combine sprouts, carrot, scallion and cooled dressing and let marinate 1 hour. Drain and toss in mint.