2 lb ROCKY® Free Range Whole Chicken Wings
1 oz  vegetable oil
  salt & pepper
1 tbsp sesame oil
2 tbsp fresh ginger, peeled & minced
2 tbsp fresh garlic, minced
1 cup gochujang (korean chile paste)
1/2 cup ketchup
1/2 cup hoisin sauce
1/2 cup honey
1/2 cup tamari soy sauce
2 tbsp unseasoned rice vinegar
2 tbsp coarse ground black pepper
green onions, sliced for garnish


1 Preheat grill on medium heat for 30 minutes. In a large bowl, toss the raw wings with the vegetable oil, Salt, and Pepper. Spread wings out evenly across the hot grill. Turn them every 2-3 minutes to ensure the wings cook evenly, and do not burn. The wings should take 17-20 minutes depending on size and temperature of grill. To ensure the wings are fully cooked, insert an instant read thermometer into the thickest part of the meat alongside the bone. Bone-in chicken should be cooked to 175° F to ensure the bones are cooked through.
2 In a medium saucepan heat oil over medium heat. Add ginger & garlic and cook a few minutes, until fragrant. Add the rest of the ingredients, except green onion, to the saucepan. Whisk until combined, bring to a boil. Turn down heat to simmer sauce until thickened. Toss wings with warm sauce, sprinkle with green onion & Enjoy!

Courtesy of the Petaluma Food Truck

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