A black plate with glazed chicken wings topped with sesame seeds, baby carrots, celery sticks, strawberries, and a small cup of dipping sauce.

Mongolian BBQ Boneless Chicken Wings

Serves 100 portions

About

Recipe HAACP Process: #2 Same Day Service By Chef Joe Urban of School Food Rocks

Ingredients

4 cups Kikkoman® Sushi Sauce (Unagi Tare)

1 cup Kikkoman® Less Sodium Soy Sauce 

1 cup Kikkoman® Sriracha Hot Chili Sauce

400 pieces breaded whole Muscle WG chicken chunks, precooked

4 oz garlic powder

Directions

1. Preheat oven to 375 degrees.
2. Prepare the workstation by cleaning and sanitizing all areas.
3. Gather all ingredients for preparation.
4. In a large mixing bowl, combine Kikkoman® Sushi Sauce, Kikkoman® Less Sodium Soy Sauce, Kikkoman® Sriracha Hot Chili Sauce, & Garlic Powder. Mix thoroughly to create
Mongolian BBQ Sauce.
5. Place chicken chunks on a sheet pan and bake for 14-16 minutes, until product reaches an internal temperature of 165 degrees for 15 seconds.
6. In a saucepan over low heat, warm up the Mongolian BBQ Sauce for 5-7 minutes.
7. Toss Chicken Chunks in Mongolian BBQ Sauce.
8. Divide Mongolian BBQ Chicken Chunks evenly into 4” shotgun pans. Cover and place in warmer maintaining an internal temperature of 140-150 degrees.

TAGGED IN:

Poultry (80)Entrees (268)Foodservice Recipes (111)Sauces & Bases (157)
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Products in Recipe

A 5 lb 4 oz bottle of Kikkoman Sushi Sauce Unagi Tare with an image of eel sushi on the label.

Sushi Sauce

A 2-quart plastic bottle of Kikkoman Less Sodium Soy Sauce with a green label indicating 38% less sodium than regular soy sauce.

Less Sodium Soy Sauce

A 4 lb 11 oz bottle of Kikkoman Gluten-Free Sriracha Hot Chili Sauce with a red cap and a yellow label featuring red chili peppers.

Gluten-Free Sriracha Hot Chili Sauce

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