2 lb ROCKY® Free Range Chicken Drumsticks
1 1/4 cup plain fat free yogurt
1/2 cup 2% milk
3/4 tsp crushed red pepper flakes
3 cup coconut oil for frying
2 tbsp kosher salt
2 tbsp garlic powder
2 tbsp onion powder
1 tbsp smoked paprika
2 tsp freshly ground black pepper
3/4 cup honey
1/2 cup dijon mustard
1/4 cup cider vinegar
1 tsp kosher salt


1 In a large bowl, combine yogurt, milk, crushed red pepper and a pinch of kosher salt. Add chicken wings and toss to coat. Cover and refrigerate for at least 4 hours – overnight. Preheat about 3” of coconut oil in a large deep pot to 375 degrees over medium-high heat.
2 Remove wings from the marinade and lay out on a rack to allow excess marinade to drip off. In a 9” pie plate combine flour, salt, garlic and onion powder, paprika and black pepper. Place another rack over a baking sheet and preheat the oven to warm. Working in batches of 4-6 wings, dredge wings in the seasoned flour, shake off excess and carefully place in the hot oil.
3 Fry wings 8-10 minutes or until golden brown and cooked through. Wings are fully cooked when an instant read thermometer inserted into the thickest part of the wing registers 175 degrees. Carefully transfer the cooked wings to the rack on a baking sheet and keep warm in the oven. Repeat the above process until all wings have been fried. Serve with honey mustard and enjoy!


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