Chicken Wings (Split)

The buffalo wing is one of the great American inventions — bar food elevated to a religion, with devoted congregations arguing sauce, heat level, blue cheese versus ranch, and whether a flat or a drumette is the superior piece. These are the flats and drumettes, pre-split and tips already removed, from the same pasture raised birds we sell whole. 

Toss them in a hot oven at 425°F for 45 minutes, flipping once, until the skin is crackling and rendered. Fry them at 375°F for 10 to 12 minutes for the classic result. Grill them over direct heat for char and smoke. Sauce them, dry rub them, or eat them plain — the difference in quality between a pasture raised wing and a commodity wing is most obvious at this stage, when there is nothing else in the way.

12 pieces at $14.99. 24 pieces at $24.99. Sold by piece count, not by weight.

Our whole wings are available for those who want the tip and prefer to break them down themselves — or skewer them whole for a different occasion entirely.