Chicken wings (winglets, drumettes), wheat flour, water, vegetable oil (canola and/or soybean), rice starch, salt, spices, spice extracts.
Whisky Mustard Sauce: Mustard, sugar, water, glucose/fructose, vinegar, tomato paste, spices (includes crushed mustard seed), brown sugar, bourbon extract, natural flavour, chili peppers, salt, garlic powder, onion powder, xanthan gum, modified corn starch, caramel colour, blackstrap molasses, soy sauce (fermented soybeans, maltodextrin, salt), tamarind, red 40, sodium benzoate, potassium sorbate, sulphites.
Allergen & Gluten Sources
Wings: Gluten (wheat), Wheat.
Whisky Mustard Sauce Pouch: Mustard, Soy
Do not refreeze thawed product. Cook from frozen. Thaw unopened sauce packets in warm tap water while wings are cooking.
Important: Do not heat sauce pouch in microwave and/or oven.
Conventional Oven: Preheat oven to 450°f (232°c). Line a baking sheet with parchment paper. Place frozen wings on the baking sheet, place on middle rack in oven and heat for 30 minutes, turning once, until heated through.
Fryer: Preheat oil to 400°f (204°c). Cook for 5 ½ – 6 minutes. Let stand 1-2 minutes before serving.
BBQ: Preheat grill to medium heat. Place frozen wings directly on the grill and heat for 22 – 25 minutes turning frequently or until an internal temperature of 165°f (74°c) has been reached.
Caution: Leaving wings unattended may cause them to burn/char if not turned and monitored frequently.
Not So Neat: In a large bowl, pour the whisky mustard sauce over the heated chicken wings and toss until evenly coated or enjoy the dusted wings on their own and use the included whisky mustard sauce as a dip.