Wild for wings? You’ve come to the right place. You’re in good company; we know some French bistros that even serve wings. It seems that wings have universal appeal.
And now you can serve organic chicken wings at your next party.
Feeling fancy? Lollipop the drumettes and wing flats for easy finger food. Bake them or fry them (with duck fat) and sauce them as you please.
The nice thing about wings is that they are a vehicle for your favorite spices and flavors. Whether you stick to the classic recipe or explore more exotic realms, start with this premium chicken for an out-of-this-world flavor.
And don’t forget to save the wing tips in the freezer for making chicken stock.
Just the facts
- USDA-certified free-range organic chicken
- 100% non-GMO, organic feed
- No antibiotics or hormones
- No animal by-products
- No arsenicals
- Raised to 8 weeks
- Air-chilled for no retained water
- Farm-to-table audit trail
- Sold in an uncooked state
- Whole wings, with drumette, flat, tip
- Average 5 - 6 wings per tray pack
- 10 lb bulk, average 40 wings total
- Product of USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
D'Artagnan is dedicated to finding farmers that share our vision of a more humane way of rearing livestock. We look at scale and sustainability; choosing only those farms that respect nature and focus on the best animal welfare practices.
Our organic chickens are raised in the heart of Pennsylvania Dutch country by small Amish and Mennonite family farms committed to sustainable agriculture.
The chickens feed only on whole, non-GMO organic corn and soy, and no protein supplements, no poultry or fish by-products, no pesticides or herbicides are ever used. The water they drink is pure spring water, free of chlorine and fluorine. No growth hormones, tranquilizers, arsenicals or antibiotics are ever administered.
Our chickens are also free-range. In order for poultry to be certified free-range, it must be raised in specific conditions: with access to the outdoors and natural light, ability to forage naturally and a minimum of 1.5 square feet of space per bird when indoors. In addition, they must be raised to 8 weeks of age, as opposed to 5 or 6 weeks, which is standard for commercially-raised chicken. The result is a healthier, leaner bird with a distinctively rich flavor.