Tired of messy fingers from chicken wings? Try this equally delicious chicken wing sandwich instead.
Ingredients
- 1 La Brea Bakery Take & Bake Seeded Sourdough Roll
- ½ cup mixed cabbage
- 1 teaspoon apple cider vinegar
- 1 teaspoon sugar
- 3 fresh mint leaves, chopped
- Salt and freshly ground black pepper, to taste
- 2 fully cooked chicken wings
- 1 garlic clove, thinly sliced
- 1 teaspoon olive oil
- 1 teaspoon water
- 2 teaspoons honey
- 2 tablespoons ranch dressing
Preparation
- Preheat the oven to 350°F. Slice the roll in half lengthwise, place on a baking sheet cut-side up, and toast until just starting to turn golden brown. Remove from the oven and let cool.
- In a bowl, combine the cabbage, vinegar, sugar, and chopped mint, salt, and pepper. Mix well and let sit for 10 minutes to allow the flavors to meld.
- Take the cooked chicken wings and carefully make a cut along each wing to remove the bones, keeping the meat intact.
- In a pan over low heat, add the sliced garlic and olive oil. Increase the heat to medium and cook until the garlic turns golden brown. Add the water and honey, stirring until combined into a light glaze that can coat a spoon.
- Add the chicken wings to the honey-garlic glaze in the pan, turning to coat evenly. Remove from the pan and set aside.
- To assemble the sandwich, place the toasted roll cut-side up on a flat surface. Spread half of the ranch dressing on the bottom half of the roll, followed by the cabbage slaw, then the glazed chicken wings. Spoon any remaining honey glaze over the wings, then add the remaining ranch dressing. Top with the other half of the roll.
