Wings

Our pasture-raised chicken wings are left whole (drumette and flat intact) for maximum flavor and juiciness. Keeping the wings whole helps protect the meat during cooking, resulting in a tender interior and beautifully crisp skin when roasted, grilled, or baked. These wings have a richer, meatier bite thanks to the birds’ active, pasture-raised life, making them perfect for sharing, saucing, or serving simply seasoned.

• Whole wings (not split) for better moisture and flavor
• Meatier, more satisfying bite than conventional wings
• Excellent for roasting, grilling, or oven-baking
• Skin crisps beautifully with gentle, even heat

For best results thaw your chicken wings in the refrigerator for 24 hours prior to cooking.

Our chicken wings are best eaten within 12 months of purchase for the optimum flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss.

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• Raised humanely on pasture of grasses and legumes. Moved to fresh pasture daily
• Regenerative ranching practices - no synthetic fertilizers, herbicides, pesticides, no-tillage
• No antibiotics, hormones or growth promotants
• Supplemented on pasture with non-GMO feed (no animal byproducts)

Pasture-raised party-style chicken wings are packed with flavor and have firmer, more satisfying meat thanks to the birds’ active lifestyle. To get crispy skin while keeping the meat juicy, wings benefit from steady, moderate–high heat that slowly renders the fat without burning. A quick 20–30 minute oil-based marinade followed by a simple dry rub helps the skin crisp, load up on flavor and gives you a more forgiving cooking window. For perfectly tender wings, cook until they reach 180–190°F, where the meat becomes juicy and pull-off-the-bone tender.

Cooking Ideas:

• Oven-Baked Wings: Bake at 400–425°F for crispy, golden skin without frying
• Air Fryer: Cook at 375–390°F for fast, evenly crisp results
• Grilled Wings: Grill over medium heat, turning often, for smoky, blistered skin
• Sauced Wings: Toss in buffalo, BBQ, teriyaki, garlic-parm, or a dry rub before or after cooking

General Tips:

• Pat wings very dry for maximum crispiness
• Use moderate–high heat—not blazing high—to render fat without burning
• Turn frequently for even browning, especially on the grill
• Toss in sauce after cooking to keep the skin crisp
• Let rest a few minutes so the juices settle and the skin sets