Moroccan Spice BBQ Boneless Chicken Wings

YIELD: 1 appetizer portion for sharing with 2 to 4

For the Harissa Spice BBQ Sauce:
¼ cup prepared mild BBQ sauce
¼ cup honey
1 Tbsp. Harissa seasoning, dried
1 Tbsp. water

For the Cumin Ranch Sauce:
2 Tbsps. prepared ranch dressing
1 Tbsp. sour cream
1 Tbsp. heavy cream
¼ tsp. cumin seed, toasted, coarse ground

For assembly:
Oil for frying wings
10 oz. prepared breaded boneless chicken wings, uncooked
1 fresh lemon wedge, fresh, grilled
1 sprig fresh cilantro

1. For the Harissa Spice BBQ Sauce: combine BBQ sauce ingredients in small nonstick saucepan and whisk to blend. Simmer over low heat for 1 to 2 minutes. Hold hot above 140°F.

2. For the Cumin Ranch Sauce: combine ranch ingredients in small bowl and whisk to blend. Hold refrigerated at or below 40°F.

3. Preheat oil to 350°F. From frozen, place wings in fryer basket, submerge in oil, and shake basket. Do not overpack. Cook 5 to 5 ½ minutes or as directed or until internal temperature reaches 165°F, shaking the basket occasionally during cooking. Hold wings on sheet pan with a wire rack in a dry-heat environment.

4. Combine wings and 5 oz. BBQ sauce in a bowl and toss evenly to coat. Arrange glazed wings on a plate with ranch sauce in ramekin. Garnish with lemon and cilantro.
Photo and recipe: Tyson FoodService