2 lb ROCKY® Free Range Chicken Wings, Value Pack
1 cup cornstarch
1 cup flour
  Vegetable Oil for frying
Peanut Sauce 
1/4 cup warm water
4 tbsp smooth, natural-style peanut butter
3 tbsp low sodium soy sauce
clove garlic, minced
2 tsp fresh ginger, minced
1 1/2 tbsp fresh ginger, minced
1 tbsp rice vinegar or apple cider vinegar
Red Bell pepper ½ inch diced
Yellow Bell pepper ½ inch diced
1/2  Red Onion, ½ inch diced
Cucumber ½ diced
2 cups white vinegar
2 cups sugar
1 tbsp salt
1 tsp black sesame seeds


1 Peanut Sauce: In a blender or food processor place all ingredients and blend until smooth. Add more water to thin if needed.
2 Wings: Mix flour and cornstarch in a medium bowl. Toss in chicken wings and coat evenly making sure to tap off any excess mixture. Heat oil in a large skillet or deep fryer to 375°. Drop chicken wings into hot oil and cook for 10-13 minutes until internal temperature is 170°. Toss in peanut sauce.
3 Pickled Vegetable Relish: In a small sauce pan at medium high heat add vinegar, salt and sugar. Mix till sugar has dissolved. Bring to a boil. In a medium bowl, place diced vegetables and pour the boiling vinegar mixture over the vegetables. Place in the refrigerator till cool then strain off the vinegar mixture. Place in a small bowl in center of your plate for serving. Garnish with black sesame seeds.


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