Free Range Chicken Wings

Gourmet Free-Range Chicken Wings

The ultimate finger food. Our chicken wings are sourced from premium Australian free-range poultry, ensuring a plump, meaty wing with skin that crisps up beautifully. Whether you split them into "flats" and "drums" or cook them whole, these are the perfect canvas for bold marinades, smoky BBQ rubs, or a simple, classic salt-and-pepper roast.

The Butcher’s Tip: The "Dry-Skin" Secret for Maximum Crunch

The biggest enemy of a crispy wing is moisture. If the skin is damp when it hits the heat, it will steam rather than fry, resulting in rubbery skin.

The Prep: Take the wings out of the packaging and pat them bone-dry with paper towels. For the best results, leave them uncovered in the fridge for 2–4 hours to "air-dry" the skin.

The Oven/Air Fryer: Roast at a high heat (200°C–220°C). This high temperature renders the fat quickly, thin-frying the skin from the inside out.

The Toss: Only apply your wet sauces (like Buffalo or Honey Soy) after the wings are fully cooked and crispy. This keeps the crunch intact.