b'Tyson Wings College & University e-Cookbook Joshua Gibbons, Appalachian StateUniversity (River Street Caf)Italian Scallion WingsIngredients 12 pieces, Tyson Red LabelNAE FC Starch Coated Boneless Wings (#10383880928) Pepper Base Shishito Peppers 2 Tbls., Brown Sugar 2lbs.,2lbs.,Mini Lunchbox Peppers 2 Tbls., Coarse Ground Black PepperCanola Oil 3 Tbls., Crushed Red PepperC.,15, Killian Peppers (de-stemmed, 2 Tbls.,Cayenne de-seeded, de-veined)1 C., White Vinegar1 C.,Lime Juice 2 C., Butter SauceDishPepper Base Spicy Italian Sauce mixed2C., 4 oz.,1 C., Minced Garlicwith wings Italian Seasoning1 oz., Shredded Parmesan Cheese1 C.,2 Tbls., Thin Sliced ScallionsSalt2 oz.,Directions1.For pepper base: Toss the shishitos and mini lunchboxes in canola oil, spread out onsheet pan and roast at 350F for 10 minutes. Rotate pan and roast for an additional10 minutes or until well blistered. De-skin, de-seed, and de-vein roasted peppers andpuree with killians and lime juice.2.For sauce: Saut minced garlic and Italian seasoning in butter until garlic is roastedand aromatic. Strain garlic and Italian seasoning, reserve butter. Place garlic, Italianseasoning, and all remaining sauce ingredients besides butter in a blender and pureeuntil smooth. While the blender is running, pour in the reserved butter and blend foran additional 10 seconds until fully emulsified.3.Fry the Tyson Red LabelNAE FC Starch Coated Boneless Wings for 5-6 minutesat 350F. 4.Toss the wings in the sauce. 5. Plate the wings and garnish with Parmesan cheese and scallions. 8'