Our pasture-raised chicken wings are meaty, flavorful, and raised the way chicken should be. Living outdoors with daily moves to fresh pasture, our birds thrive in a regenerative system that builds soil health while providing you with clean, nutrient-dense protein.
Supplemented with a non-GMO grain ration and never given antibiotics, hormones, or vaccines, these wings are a wholesome alternative to store-bought. Great baked, grilled, smoked, or fried — your next party or cookout will never be the same.
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🌱 Raised on fresh pasture, rotated daily
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🌾 Fed a non-GMO grain ration
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🚫 Never given antibiotics, hormones, or vaccines
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🍗 Plump and meaty — perfect for parties & family meals
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👨👩👧👦 Regeneratively raised on our NC family farm
Our chicken wings are available through preorder with convenient local pickup at the Oxford Armory Farmers Market, Franklinton Farmers Market, and Juicekeys in Lafayette Village (North Raleigh). We proudly serve nearby communities including Wake Forest, Creedmoor, Youngsville, Durham, Cary, Garner, Clayton, Carrboro, Brier Creek, North Hills, South Durham, Hillsborough, and Inside the Beltline Raleigh (ITB). Pasture-raised, clean, regenerative chicken from our North Carolina farm to your table.
Chicken Wing FAQs
Are the wings whole or pre-separated (drumettes/flats)?
Wings are packed whole for maximum versatility. You can cook them as-is or easily separate into drumettes and flats with a sharp knife at the joint.
How do I get restaurant-level crispy skin without seed oils?
Pat wings very dry, toss with 1 tsp baking powder + salt per lb, and air-chill uncovered in the fridge for 30–60 minutes. Roast at high heat (425–450°F) on a wire rack or air fry at 390°F, flipping once. Finish with butter-based or tallow-based sauces.
Best clean seasonings and sauces for wings?
Great options: garlic, smoked paprika, black pepper, sea salt, chili, lemon pepper, buffalo (butter + hot sauce), BBQ with simple ingredients, or a tallow-garlic glaze. For carnivore-leaning eaters: salt + pepper only, finished with melted tallow.
How many packs do I need for a party?
Plan on ~6–8 wings per adult for appetizers or ~1 lb per person for a main course. For game day platters, 3 packs typically serve 6–8 people.
Any quick marinade or dry-brine tips?
Dry-brine with 1% salt by weight (about 1/2 tsp per lb) for 2–12 hours to boost juiciness. If marinating, keep it simple (citrus, garlic, salt) and pat dry before cooking so they crisp.
Safe temp for wings, and how do I avoid drying them out?
Wings are safe at 165°F, but many prefer 175–185°F for tender, pull-from-the-bone results. Use a thermometer on the thickest drumette and rest 5 minutes before saucing.
Freezing, thawing, and reheating guidance?
Keep frozen until 24 hours before cooking; thaw in the fridge on a tray. Reheat cooked wings at 375°F for 8–12 minutes to re-crisp, or air fry 5–7 minutes at 360–380°F.
What can I do with wing tips?
Roast and save tips in the freezer. When you have a bagful, simmer with aromatics to make a collagen-rich broth for soups and sauces.