2 lbs ROCKY® Free Range Chicken Wing Drumettes
  Vegetable Oil for frying
1 tbsp Japanese Togarashi spice
1 tbsp Kosher salt
3/4 cup Honey
3/4 cup lime juice
1/4 cup soy sauce or fish sauce
1/4 cup fine diced serrano chilies
1 tsp salt
1/2 tsp Tablespoon Japanese Togarashi spice
2 tbsp chopped garlic
  One ear of fresh corn cut, garnish
bunch bias cut green onions sliced fine


1 Glaze: Mix honey, lime juice, soy, garlic, salt and serrano chilies Pat dry wings of any moisture with clean paper towel
2 In a large pot, pour in 1½ inches of vegetable oil and heat to 350°. Use tongs to carefully add wings. Oil temperature will drop when the wings are added. Place a maximum of 8 wings at a time, try to keep oil 350°-375° or if temp keeps rising, take off heat to cool for one min. Flip wings occasionally until well browned and internal temperature is 175° (about 10 min). Once wings are done season with togarashi and kosher salt while still hot. Toss with glaze and top with corn and scallions. Enjoy!

Chef Notes: Togarashi can be found at Asian markets and at some large grocery stores. Togarashi is a seven spice blend of seaweed, orange peel, red pepper, sesame seed, ginger, poppy seed and white pepper. Courtesy of the Petaluma Food Truck

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