Flavor Trends, Strategies and Solutions for Menu Development
Photo Credit: Carlos Garcia
4: Confit Chicken Wings in Spicy Hoisin with Seaweed Ranch
Katy Velazquez, Corporate Executive Chef Qdoba
A fervent fan of chicken wings, Velazquez embraces Asian flavors in this rendition, which leverages Lee Kum Kee® Hoisin Sauce, Soy Sauce, Sriracha Chili Sauce and Chiu Chow Style Chili Oil. The soy sauce is used as a brine, while Hoisin and Sriracha bring sweet and spicy notes that can be ratcheted up to taste. “That’s the fun part of this recipe. You can scale the heat up or down by changing the amount of Sriracha,” she says. It’s all balanced by a seaweed-spiked ranch.
This recipe feature is part of the Kitchen Collaborative recipe-development initiative formed by Summit F&B and Flavor & The Menu with support from a handful of sponsor brands and commodity boards. Sign up for our e-newsletter to receive Kitchen Collaborative content in your inbox.
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