People. Poultry. Planet.

At Petaluma Poultry, this has been our philosophy since the start. When COVID-19 thrust Sonoma County, California and our entire nation into a state of uncertainty and confusion, these remained our top priority.

It’s our responsibility and privilege to serve the families of Sonoma County and throughout California. We don’t take that lightly.

The entire Petaluma Poultry team is working diligently to keep your shelves stocked so our products will be readily available when you need them.

We’re taking every precaution recommended by the Center for Disease Control (CDC) and USDA to put the safety and well-being of your families and our employees first.

We will continue to monitor the situation as it unfolds here in California, and will update you if changes are necessary as the state of affairs changes.

We’re committed to serving you and your family more than ever. Please stay safe.

The Petaluma Poultry Team



1 lb ROCKY® Free Range Chicken Party Wings
2 tbsp Olive Oil
1/4 cup firmly packed brown sugar
1/4 cup Spanish paprika
1/4 cup bourbon barrel smoked black pepper
3 tbsp pink Himalayan salt
2 tbsp cumin
2 tbsp hickory smoked salt
2 tbsp granulated garlic
2 tsp onion powder
2 tsp celery seeds
2 tbsp mild chili powder
1 tsp celery salt
1 tsp dry thyme
1 tsp dry oregano
1 cup mayonnaise
2 tbsp apple juice
2 tbsp apple cider vinegar
1/5 tsp Fresh ground Black pepper
1 tbsp Creole mustard
1 tsp salt
1 tsp granulated sugar
clove garlic minced
1.5 tsp creamed horseradish
1/2 tsp cayenne pepper


1 Toss the chicken wings in with the olive oil and coat well. In a bowl, whisk together all spices, herbs and sugar and coat chicken wings thoroughly. Let sit for 30 minutes to 2 hours to marinate.
2 Light a charcoal or gas grill and set it up for direct heat medium/high. When grill is hot add the wings. Grill, turning the wings to get grill marks on both sides and they start to crisp. About 8-10 minutes total. Internal temperature should reach 170°.


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