Cockerel Wings | Fook Wong Chicken | ~1kg pack
$17.20UNIT
Aurum Fook Wong Cockerel Wings are a flavourful bone-in selection from our slow-grown Fook Wong Cockerel, ideal for grilling, roasting, frying, braising and shared appetisers.
Raised for 100–120 days on our partnered Victorian farms, Fook Wong Cockerel is known for its true chicken flavour, firmer texture and satisfying bite. The wings offer a balance of skin, bone and meat, making them especially well suited to high-heat cooking, sticky glazes, spice marinades and savoury sauces.
This selection is ideal for customers who want an easy, versatile and crowd-pleasing cut with the quality of Fook Wong Cockerel. Whether served as a family snack, party platter, entrée or bar-style dish, Cockerel Wings carry bold flavours beautifully while maintaining a firmer, more structured bite.
Suggested recipes: Salt and Pepper Cockerel Wings, Soy Garlic Cockerel Wings, Honey Soy Cockerel Wings, Korean Fried Cockerel Wings, Charcoal-Grilled Cockerel Wings, Buffalo-Style Cockerel Wings, Sticky Five-Spice Cockerel Wings, Cockerel Wings with Black Pepper Sauce and Master Stock Cockerel Wings.
Pairing suggestion: Dry rosé, Japanese whisky highball, crisp lager or citrus-led pale ale, Riesling, roasted oolong tea, hojicha or cold-brew green tea.
Aurum Fook Wong Cockerel is raised on partnered Victorian farms for 100–120 days, allowing the bird to develop true chicken flavour, firmer texture and strong meat structure.
The wing selection offers a versatile bone-in format, ideal for shared dishes, grilling, frying and sauce-based cooking.
Aurum Fook Wong Cockerel Wings offer true chicken flavour, firmer texture and a satisfying bite.
When grilled, roasted, fried or braised, the wings hold flavour well and pair beautifully with soy, garlic, chilli, honey, five-spice, black pepper and smoky marinades.
~1kg per pack · 15 packs (~15kg) per carton
A versatile sharing cut for customers who want flavour, texture and easy entertaining.
For Cockerel Wings, we recommend high-heat cooking such as grilling, roasting, frying or charcoal cooking. They work especially well with sticky glazes, spice rubs, soy garlic sauce, Korean-style seasoning, salt and pepper, or master stock preparation.
Pair with dry rosé, Japanese whisky highball, crisp lager or citrus-led pale ale. For tea pairing, choose roasted oolong, hojicha or cold-brew green tea to support salty, smoky, spicy and savoury wing dishes.
