CHECK OUT OUR RECIPE BOOKLET!
![]() Ingredients | |
---|---|
1 lb | ROCKY® Free Range Chicken Party Wings |
Rub | |
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 |
Sauce | |
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 |
1 | clove garlic minced |
1.5 tsp | creamed horseradish |
1/2 tsp | cayenne pepper |
![]() Method |
|
---|---|
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°. |
© Petaluma Poultry
CHECK OUT OUR RECIPE BOOKLET!