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Boneless Wing Po' Boy
“Flavor trends and menu inspirations often come from around the world, but trend watchers are now noting the renewed interest in homegrown flavors and cuisines that feature a regional American influence.”
Technomic, Flavor Consumer Trend Report, 2013.
Crunchy Pierce Chicken® Boneless Wing Dings® piled high on a hoagie roll dressed with a tangy mustard seed cabbage slaw and spicy remoulade aioli.
Pierce Chicken® Boneless Wing Dings®  (Code #111125) 7½ pounds (120 pieces)
Creole remoulade (recipe provided) 3 cups
Hoagie rolls, sliced, toasted 24 each
Mustard seed slaw (recipe provided) 3 quarts

To make one serving:

  1. Fry 5 Boneless Wing Dings® in deep fryer at 350°F for 6 to 8 minutes or until a thermometer inserted into the chicken reads 165°F.
  2. Spread 2 tablespoons Creole remoulade on cut sides of toasted hoagie roll.
  3. Layer bottom roll with Boneless Wing Dings® and ½ cup mustard seed slaw; replace roll top


Mayonnaise 2¼ cups
Dill pickles, ¼-inch dice ¾ cup
Dill pickle juice 6 tablespoons
Dry mustard 2 tablespoons
Creole seasoning 2 tablespoons
Chili powder 2 tablespoons
Cayenne pepper 1 tablespoon

Makes 3 cups:

  1. Whisk all ingredients in a small bowl until combined.
  2. Refrigerate until service


Apple cider vinegar 1 quart
Mustard seeds ½ cup
Honey ½ cup
Red wine vinegar 2 tablespoons
Salt 2 teaspoons
Vegetable oil 2 cups
Green cabbage, cored, shredded 3 quarts
Carrots, peeled, shredded 2 cups

Makes 3 quarts:

  1. Combine cider vinegar and mustard seeds in a large saucepan.
  2. Bring to a simmer; cook for 18 to 20 minutes or until nearly dry.
  3. Cool mustard seeds.
  4. In a bowl, combine mustard seeds, honey, red wine vinegar and salt.
  5. Whisk in oil slowly until emulsified.
  6. Combine cabbage and carrots in a large bowl; add mustard seed dressing and toss to coat.
Main Ingredient
Boneless Dings
Boneless Dings
Product Code 111125
Case Pack: 5 lb (2 units)
Net Wt: 10 lb

All in Great Taste

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