CHICKEN AND TURKEY WING PACK

Heritage Chicken and Turkey Wing Pack
From the Good Shepherd Poultry Ranch Network — 8-10lb total 

Winging it does not need to mean eating factory farmed meat — only eat wings from birds that fly!

This package includes:

Chicken Wings, 4-5lb total, multiple pieces
Turkey Wings, 4-5lb total, multiple pieces

Certified Standardbred, Pasture Raised, Free Ranging Flock, Vegetarian Fed, Naturally Mating, and Antibiotic Free from hatching to plate.

These rare and endangered birds have been bred by Frank Reese on the Good Shepherd Ranch in Kansas, the only remaining commercial USDA certified Standardbred heritage poultry farm in the U.S. 

For 21 years, Good Shepherd Poultry Ranch has hatched America's #1 tastiest supply of turkey, chicken, and guinea fowl with genetic history tracing back centuries.

Our turkeys come from one of the eight varieties of Standardbred turkeys in existence today: Bronze, Narragansett, Bourbon Red, White Holland, Black, Slate, Beltsville Small White, Royal Palm

Our chickens come from the New Hampshire and Delaware breed.

The New Hampshire breed is a beautifully red-feathered and fast-growing breed that epitomizes American innovation and quality. Prized for its rapid early growth, heavier breast development, and solid egg-laying ability, this newer breed was able to dethrone the Plymouth Rock as America’s #1 chicken in the 1930s.

Created in the 1940s, the Delaware breed is the youngest breed in our preservation program. Originating from the state that provides its name, it is the result of crossing a Barred Rock rooster and New Hampshire hen. This bird carries many of the benefits that made Rocks and New Hampshires favored and also sports a fully white under-fluff and pin feathers.

To Prepare

Extra Juicy Turkey Wings
1. For the juiciest and most tender heritage turkey wings, bring a large pot of water to a boil over high heat. Take the fully thawed turkey out of the refrigerator 30 minutes prior to cooking.
2. Drain the excess liquid from the package over the sink, remove the wings from the packaging, and add them to the pot of boiling water. Season the water with a tsp of salt and 2 bay leaves. Simmer the wings in the water for 60 minutes.
3. After 60 minutes, preheat your oven to 375 degrees F. Drain the wings and spread them out in a single layer on a cookie sheet. Season with salt, pepper, your favorite dry rub seasoning, and a light drizzle of olive oil on all sides. If you have bbq sauce, brush it on now and then re-apply more when you flip the wings in the next step.
4. Bake the turkey wings for 15 minutes, then remove them from the oven and flip them. If you like the skin extra crispy, put them back into the oven for another 20 minutes, If you prefer them extra juicy, cook them for only 10 minutes longer then remove from the oven, toss with your favorite seasoning or BBQ sauce, and serve!

Extra Juicy Chicken Wings
1. For the juiciest and most tender heritage chicken wings, bring a large pot of water to a boil over high heat. Take the fully thawed chicken out of the refrigerator 30 minutes prior to cooking.
2. Drain the excess liquid from the package over the sink, remove the chicken wings from the packaging, and add them to the pot of boiling water. Season the water with a tsp of salt and 2 bay leaves. Simmer the chicken wings in the water for 30-40 minutes.
3. After 30-40 minutes, preheat your oven to 375 degrees F. Drain the wings and spread them out in a single layer on a cookie sheet. Season with salt, pepper, your favorite dry rub seasoning, and a light drizzle of olive oil on all sides. If you have bbq sauce, brush it on now and then re-apply more when you flip the wings in the next step.
4. Bake the chicken wings for 15 minutes, then remove them from the oven and flip them. If you like the skin extra crispy, put them back into the oven for another 15-20 minutes, If you prefer them extra juicy, only cook them for 5 minutes longer.  
5. Remove the wings from the oven, toss with your favorite seasoning or sauce, and serve!