2 lb ROCKY® Free Range Whole Chicken Wings
1 oz  Vegetable Oil
  Kosher Salt & Pepper
2 tbsp Pickled Jalapeños, chopped
1 tbsp Fresh Green Jalapeño, washed & chopped with seeds
1/4 cup Green Jalapeño Hot Sauce
2 tbsp Fresh Lime Juice
4 tbsp Butter
2 tsp Garlic, minced
1 tbsp Agave Nectar
1/2 tsp Ancho Chile Powder
1/2 tsp Cayenne Pepper


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 food processor or blender, puree the jalapeños, hot sauce & lime juice until smooth. In a small saucepan, melt the butter over medium heat. When the butter is melted add the garlic & cook until fragrant, about 2 minutes. Add the jalapeño puree, agave nectar, ancho chile powder & cayenne pepper & bring to a simmer. Remove sauce from heat & transfer to a large bowl. Add wings & toss to coat. Serve & Enjoy!

Courtesy of the Petaluma Food Truck

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