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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


Ingredients

Ingredients

2 lb ROCKY® Free Range Whole Chicken Wings
  Kosher Salt & Black Pepper, fresh ground
1 cup Marmalade, your favorite
1/4 cup Whole Grain Mustard
  Black Pepper, fresh ground
 
 
 
Method

Method

1 Preheat oven to 425°. Line a baking sheet with foil & lightly coat with non-stick spray. In a large bowl combine marmalade, mustard & 2 turns of fresh ground pepper. Reserve half the marmalade mix in a small bowl for dipping. Pat dry, with paper towel, the chicken wings & season with salt and pepper. In the large bowl with marmalade mix, toss the wings to coat. Evenly spread the coated wings on the lined baking sheet. Scrape the bowl and drizzle the marmalade mix over the wings. Bake for about 30-45 minutes, specific time depends on your oven. Check periodically to make sure they do not burn. Wings are done when they reach an internal temperature of 165°. Serve with the reserved marmalade. Enjoy!

CHECK OUT OUR RECIPE BOOKLET!

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