The Future of TK Ranch & Calgary NW & Edmonton Order Deadline

Click here to see our new Fall sales items

In our household chicken wings are not an appetizer they are a meal. If you have tried our wings in the past you will know they are very big, not like the mini-ones commonly served in restaurants. This is because we let our birds grow up before they are processed. I usually plan for about 5 wings per person, but some of my family members eat more. It depends on what else I am serving. If I’m lazy and only serve wings with fresh veggies and dip, then I plan for 10 wings per person (or one package). While they are thawing in cool water I turn the oven on to 425F and line the cookie sheet with parchment paper (easy cleanup).

I then mix up my simple seasoning: 1 tsp ground black pepper, 1 tsp ground sea salt, 2 tsp ground paprika and 2 tsp garlic powder. Once the wings are thawed I rinse them with cool water, pat dry and lay them out evenly in the cookie sheet. I liberally cover the wings with the seasoning and place them in the preheated oven. I don’t generally turn the wings, instead I let them get really crispy on one side. If you notice there is a lot of juice gathering in the pan, carefully drain it off into a small mixing bowl and save it. Return the wings to the oven until they are crispy, it usually takes about an hour or a bit more. KEEP THE BONES! I always make chicken broth with the bones afterwards to stretch the meal a little farther and add the juice I collected while cooking because it is high in gelatin. Enjoy!

“The care of the Earth is our most ancient and most worthy, and after all our most pleasing responsibility. To cherish what remains of it and to foster its renewal is our only hope.”
– Wendell Berry

Click here to see our new Fall sales items

In our household chicken wings are not an appetizer they are a meal. If you have tried our wings in the past you will know they are very big, not like the mini-ones commonly served in restaurants. This is because we let our birds grow up before they are processed. I usually plan for about 5 wings per person, but some of my family members eat more. It depends on what else I am serving. If I’m lazy and only serve wings with fresh veggies and dip, then I plan for 10 wings per person (or one package). While they are thawing in cool water I turn the oven on to 425F and line the cookie sheet with parchment paper (easy cleanup).

I then mix up my simple seasoning: 1 tsp ground black pepper, 1 tsp ground sea salt, 2 tsp ground paprika and 2 tsp garlic powder. Once the wings are thawed I rinse them with cool water, pat dry and lay them out evenly in the cookie sheet. I liberally cover the wings with the seasoning and place them in the preheated oven. I don’t generally turn the wings, instead I let them get really crispy on one side. If you notice there is a lot of juice gathering in the pan, carefully drain it off into a small mixing bowl and save it. Return the wings to the oven until they are crispy, it usually takes about an hour or a bit more. KEEP THE BONES! I always make chicken broth with the bones afterwards to stretch the meal a little farther and add the juice I collected while cooking because it is high in gelatin. Enjoy!

“The care of the Earth is our most ancient and most worthy, and after all our most pleasing responsibility. To cherish what remains of it and to foster its renewal is our only hope.”
– Wendell Berry