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12 oz. | 8-10 Wings per Pkg.
*Unavailable 9/29/24-10/25/24*
The origin of this American Classic, hailing from Buffalo, New York, includes a somewhat convoluted story involving the “accidental” smothering of chicken wings in a spicy sauce. Regardless the flavor sensation is spicy but ideal; ours are gluten-free and richly lathered in a cayenne pepper sauce. They provide great pleasure for any outing and are wonderfully fun & shareable, even if just a wee bit messy.
Ingredients: Free-Roaming, Antibiotic-Free Chicken, Aged Cayenne Red Peppers, Potato Starch, Hungarian Paprika, Canola Oil, Fresh Herbs & Spices, Sea Salt & Malabar Black Pepper.
Recommended Reheating Instructions: Preheat oven to 350°. Place chicken wings on a baking sheet side by side, not layered on top of one another. Bake the wings for approximately 10-15 minutes until fully reheated. Make sure that the internal temperature of the chicken registers at least 165° on a meat thermometer.
Need a larger quantity? See our Catering Options for this item!
Product Information Disclaimer: We aim to present accurate and complete product information but content on this site is for reference purposes only. On occasion, manufacturers of the groceries we carry may improve or change their product formulas and update their labels, as does the KMP with our homemade items. We recommend that you do not rely solely on the information presented on our website and that you review the physical product's label or contact the manufacturer directly if you have specific product concerns or questions.
Allergens & Dietary Restrictions Disclaimer: Prepared foods marked as gluten-free or vegan are not prepared in a gluten-free or vegan environment; they are prepared in the same environment as other foods that contain gluten, eggs and other animal products so cross-contamination may occur. We are not a nut-free facility, nor are we allergen-friendly. KMP Homemade items that don’t list nuts or other allergens as an ingredient were prepared in the same environment as other foods containing those allergens so cross-contamination may occur.
