Our chicken wings offer rich flavor and hearty texture, making them especially well suited for frying and grilling. They take well to breading and careful heat, delivering juicy meat and a satisfying bite.
Our birds are grown on rotating pastures, fed with non-GMO grain and all the grass they can forage. We focus on ethical farming practices that prioritize animal welfare and land stewardship, so we can be transparent about how your food is grown — with confidence. The result is clean, flavorful protein you can feel good about feeding your family — raised outside with sunshine and fresh grass... the way it should be done.
A Note on Crispy Skin
Pasture-raised chickens tend to have firmer skin than conventionally raised birds. Because they spend their lives outside—moving, foraging, and building muscle—the skin develops more structure and doesn’t render fat as quickly over high heat, especially on the grill.
For best grilling results, we recommend:
Patting the skin dry before cooking
Cooking low and slow first, then finishing with higher heat
Rendering the skin skin-side down before flipping
Or frying, where consistent heat helps the fat render fully
Our chicken wings offer rich flavor and hearty texture, making them especially well suited for frying and grilling. They take well to breading and careful heat, delivering juicy meat and a satisfying bite.
Our birds are grown on rotating pastures, fed with non-GMO grain and all the grass they can forage. We focus on ethical farming practices that prioritize animal welfare and land stewardship, so we can be transparent about how your food is grown — with confidence. The result is clean, flavorful protein you can feel good about feeding your family — raised outside with sunshine and fresh grass... the way it should be done.
A Note on Crispy Skin
Pasture-raised chickens tend to have firmer skin than conventionally raised birds. Because they spend their lives outside—moving, foraging, and building muscle—the skin develops more structure and doesn’t render fat as quickly over high heat, especially on the grill.
For best grilling results, we recommend:
Patting the skin dry before cooking
Cooking low and slow first, then finishing with higher heat
Rendering the skin skin-side down before flipping
Or frying, where consistent heat helps the fat render fully
