2 1/2 lb ROCKY® Free Range Whole Chicken Wings
1 tbsp vegetable oil
2 tbsp garlic, minced
1/2 tbsp oyster sauce
1/2 cup soy sauce
1/4 cup rice vinegar, unseasoned
2 tbsp black pepper, freshly ground
1 tbsp brown sugar
1 tbsp honey
1 tsp cornstarch
2 tbsp water
green onion, green only, finely chopped for garnish


1 In a small sauce pan heat oil over medium heat. When oil is hot sauté garlic until it is fragrant, about 3 minutes. Add the rest of the ingredients, except cornstarch & water, stir to combine & bring just to a boil. While the sauce is cooking, mix the cornstarch & water with a small whisk or fork. Make sure the cornstarch is dissolved completely and there are no lumps. When the sauce starts to boil, whisk in the cornstarch & water. Bring back to a slight boil, turn down heat to low and let cook for about 5 minutes more. Keep warm until wings are ready.
2 Prepare your wings, seasoned with salt & pepper either grilled, baked or fried. Toss the wings, cooked to internal temperature of 165°, with the warm sauce. Serve with some chopped green onion & Enjoy!

Courtesy of the Petaluma Food Truck

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