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48
Favorite
48
Chicken Wings - 48 Pack
Freezer FriendlyFreezes beautifully, so you can enjoy it fresh or stock up for later.
Ships Nationwide in U.S.
Not eligible for shipping to CanadaChicken Wings - 48 Pack
These wings are slow smoked, tossed in homemade Buffalo sauce, then finished on the grill. You’ll thaw and warm in a cast-iron skillet, on a grill, or in a saucepan, then toss with your choice of barbecue sauce. Choose Little Kick if you like spicy wings or Apple City Red if you like them a little sweet. If you like your wings naked, choose Hog Warsh, 17th Street’s Carolina vinegar-style sauce.
Founded in Murphysboro, Illinois, in 1985, this Memphis-style barbecue joint from late pitmaster Mike Mills is legendary for its competition-quality ‘cue, which has been named the “Best Ribs in the U.S.” by Bon Appétit and “Best BBQ in America” by Travel & Leisure. 17th Street BBQ’s Memphis-style baby backs are slow-smoked over locally grown fruitwood for six hours after being sprinkled with 17th Street’s “Magic Dust” dry rub and brushed with two light coats of award-winning barbecue sauce.
This package serves 12 people and includes
- 24 Flat Chicken Wings
- 24 Drumstick Chicken Wings
- 1 bottle of Award-Winning BBQ Sauce, your choice
BBQ Sauce Options
- Spicy BBQ Sauce “Little Kick”
- Sweet BBQ Sauce “Apple City Red”
- Carolina Vinegar BBQ Sauce “Hog Warsh”
- BBQ is fully cooked, vacuum-sealed and shipped with dry ice
- Do not remove dry ice with bare hands
- Place wings in freezer for up to 3 days
- To thawing, place in refrigerator overnight – reheat from thawed state.
- Chicken can be refridgerated for up to 2 days or frozen up to 2 weeks. These wings are fully cooked therefore you are simply reheating. Overcooking them will cause the meat to dry out.
To Serve
Stove Top Method
- Remove thawed wings from the packaging.
- Warm a cast iron or regular skillet on medium heat and place wings in the skillet, turning to warm them on all sides.
- When the wings begin to warm, turn the hear to high and continue to turn them until they are sizzling and crisp. A few caramelized dark sponts are a good thing. Step 4, Toss hot wings with additional sauce if desired.
- Enjoy!
Oven Method
- Preheat oven to 250 degrees
- Remove wings from packaging and place on a baking sheet.
- Place baking sheet in the preheated oven for 30 to 35 minutes. Temperature should be 150-165 degrees
- Toss hot wings with additional sauce if desired.
- Enjoy!
- Chicken
- Spicy BBQ Sauce “Little Kick” – Ketchup Tomato Concentrate From Vine Ripened Tomatoes, Cane Sugar, Distilled Vinegar, Salt, Less Than 2% Of Onion Powder, Spice, Natural Flavors, Mustard (Distilled Vinegar, Water, #1 Grade Mustard Seed, Salt, Turmeric, Paprika, Spice, Natural, Flavors And Garlic Powder), Apple Cider Winegar, Sugar, Brown Sugar, Worcestershire Sauce (Distilled White Vinegar, Anchovies, Garlic, Molasses, Onions, Salt, Sugar, Water, Chilli Pepper Extract, Cloves, Natural Flavorings, Tamarind Extract), Lemon Juice, Water, Natural Spices
- Sweet BBQ Sauce “Apple City Red” – Ketchup (Tomato Concentrate From Vine-ripened Tomatoes, Cane Sugar, Distilled Vinegar, Salt, Less Than 2% Of OnonPonder, Spice, Natural Flavors), Apple Cider Vinegar, Brown Sugar, Cane Sugar, And Natural Spices
- Carolina Vinegar BBQ Sauce “Hog Warsh” – Apple Cider Vinegar, Ketchup, Sugar, Organic Ketchup, Worcestershire Sauce (Distilled White Vinegar, Molasses, Sugar, Water, Salt, Onions, Anchovies, Garlic, Cloves,Tamaring Extract, Natural Flavorings, Chili Pepper Extract), Red Pepper Flakes
Named "Best BBQ in the US" by Travel + Leisure
17th St BBQ has won numerous accolades, including named "Best BBQ in the US" by Travel & Leisure. Owner Mike Mills, known as "The Legend," is a four-time World Champion and three-time Grand World Champion at Memphis in May. He was also inducted into the Barbecue Hall of Fame in 2010.
Named "Best BBQ in the US" by Travel + Leisure
17th Street BBQ
93% love this shop
Murphysboro, ILAt 17th Street BBQ, it's all about "Praising the Lard." Founded in Murphysboro, Illinois, in 1985, this Memphis-style barbecue joint is so famous for competition-quality ‘cue and its late pitmaster-owner Mike Mills that it has received virtually every award and accolade possible—from “Best Ribs in the U.S.” by Bon Appétit to “Best BBQ in America” by Travel & Leisure. Back in the early '90s, Mike's team was one of the first to use apple wood. Today, his Memphis-style baby backs are slow-smoked over locally grown fruitwood for six hours after being sprinkled with 17th Street’s “Magic Dust” dry rub. Brushed with two light coats of award-winning spicy barbecue sauce (containing bacon and apples) and another sprinkle of rub 30 minutes before pulling them from the pit, they epitomize why President Clinton had them served curbside for Air Force One.
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