Chicken Wings: RWA
RWA Air-Chilled Chicken Wings | Full Wing | Antibiotic-Free Canadian | 4 x 454g | Beretta Farms
The wings that actually get crispy. Beretta's RWA Chicken Wings come from Canadian chickens raised without antibiotics of any kind, fed a vegetarian diet free of GMOs and animal by-products, and processed using air-chilling — the method that leaves the skin genuinely dry rather than waterlogged from immersion chilling. That dry skin is the single most important factor in achieving the crispy, crackled wing skin that most home cooks struggle to replicate with grocery store wings.
4 packs × 454g full wings. Subscribe and save $5/month.
Why Air-Chilling Changes Everything for Wings
Wing skin is thin. When a conventionally chilled wing absorbs water during immersion chilling, that moisture is trapped under the skin and has to steam off before browning can begin. The result: a wing that spends half its cook time losing moisture instead of developing colour and crunch. An air-chilled wing arrives dry — no absorbed water, no steam barrier — and starts browning almost immediately.
The practical difference on a hot oven rack or a hot grill: a Beretta wing develops a deeply golden, crackling skin that stays crispy even after saucing. It's the difference between wings worth making and wings that disappoint.
How to Cook Crispy Chicken Wings at Home
The oven method produces the most consistently crispy result without a fryer.
Prep: Defrost fully and pat completely dry — every bit of surface moisture removed before cooking is colour and crunch preserved. Do not skip this step. Season with salt and a light baking powder dusting (½ tsp per 454g) — the baking powder raises the pH of the skin and accelerates browning dramatically.
Oven (recommended): Preheat oven to 425°F (220°C). Place wings on a wire rack over a lined baking sheet — the rack elevates the wings so hot air circulates underneath. Bake 35–40 minutes, flipping once halfway. The wings are done when the skin is deeply golden and pulls away slightly from the tip of the drumette. Rest 3–5 minutes before saucing — saucing hot wings immediately steams the skin you just worked to crisp.
Grill: High direct heat, lid down. 20–25 minutes total, turning every 5 minutes. Grill flare-ups are your friend on wings — they develop the char and colour that makes grilled wings different from oven wings.
Air fryer: 400°F (205°C) for 22–25 minutes, flipping once. The most consistent method for smaller batches.
Sauce after cooking, never before — saucing before cooking prevents the skin from crisping. Toss hot wings in sauce immediately before serving, not before they go in the heat.
Product Details:
- 4 packs × 454g full wings
- One-time purchase $33.99 | Subscribe and save: $28.99/month
- 100% Canadian Chicken — RWA, Air-Chilled
- Raised without antibiotics of any kind
- Cage-free | Humanely raised
- Ships frozen | Delivered to your door
Our RWA Chicken Standards:
- Raised without antibiotics of any kind
- In Canada, hormones are prohibited in all poultry production
- Fed a vegetarian diet — no GMOs, no animal by-products
- Air-chilled processing — no water absorption, no added weight
- Cage-free | Humanely raised
- Traceable back to the farm of origin
- Sustainable program from conception to consumption
RWA Air-Chilled Chicken Wings | Full Wing | Antibiotic-Free Canadian | 4 x 454g | Beretta Farms
The wings that actually get crispy. Beretta's RWA Chicken Wings come from Canadian chickens raised without antibiotics of any kind, fed a vegetarian diet free of GMOs and animal by-products, and processed using air-chilling — the method that leaves the skin genuinely dry rather than waterlogged from immersion chilling. That dry skin is the single most important factor in achieving the crispy, crackled wing skin that most home cooks struggle to replicate with grocery store wings.
4 packs × 454g full wings. Subscribe and save $5/month.
Why Air-Chilling Changes Everything for Wings
Wing skin is thin. When a conventionally chilled wing absorbs water during immersion chilling, that moisture is trapped under the skin and has to steam off before browning can begin. The result: a wing that spends half its cook time losing moisture instead of developing colour and crunch. An air-chilled wing arrives dry — no absorbed water, no steam barrier — and starts browning almost immediately.
The practical difference on a hot oven rack or a hot grill: a Beretta wing develops a deeply golden, crackling skin that stays crispy even after saucing. It's the difference between wings worth making and wings that disappoint.
How to Cook Crispy Chicken Wings at Home
The oven method produces the most consistently crispy result without a fryer.
Prep: Defrost fully and pat completely dry — every bit of surface moisture removed before cooking is colour and crunch preserved. Do not skip this step. Season with salt and a light baking powder dusting (½ tsp per 454g) — the baking powder raises the pH of the skin and accelerates browning dramatically.
Oven (recommended): Preheat oven to 425°F (220°C). Place wings on a wire rack over a lined baking sheet — the rack elevates the wings so hot air circulates underneath. Bake 35–40 minutes, flipping once halfway. The wings are done when the skin is deeply golden and pulls away slightly from the tip of the drumette. Rest 3–5 minutes before saucing — saucing hot wings immediately steams the skin you just worked to crisp.
Grill: High direct heat, lid down. 20–25 minutes total, turning every 5 minutes. Grill flare-ups are your friend on wings — they develop the char and colour that makes grilled wings different from oven wings.
Air fryer: 400°F (205°C) for 22–25 minutes, flipping once. The most consistent method for smaller batches.
Sauce after cooking, never before — saucing before cooking prevents the skin from crisping. Toss hot wings in sauce immediately before serving, not before they go in the heat.
Product Details:
- 4 packs × 454g full wings
- One-time purchase $33.99 | Subscribe and save: $28.99/month
- 100% Canadian Chicken — RWA, Air-Chilled
- Raised without antibiotics of any kind
- Cage-free | Humanely raised
- Ships frozen | Delivered to your door
Our RWA Chicken Standards:
- Raised without antibiotics of any kind
- In Canada, hormones are prohibited in all poultry production
- Fed a vegetarian diet — no GMOs, no animal by-products
- Air-chilled processing — no water absorption, no added weight
- Cage-free | Humanely raised
- Traceable back to the farm of origin
- Sustainable program from conception to consumption
What if there is a problem with my order?
We are committed to excellence in customer service and providing the highest quality cuts of meat available. If you’re not completely satisfied with your experience, we'll replace your order or refund your money. E-mail or call us and we guarantee we’ll make it right for you every time! Simply email us at info@berettafarms.com or call us at 416-674-5609 ext 247. Please make sure to include as much order information as possible to help us expedite your concerns.
What is your Refund Policy?
We offer a 100% customer satisfaction guarantee. If you feel you require a refund for any reason contact us and we will make it right.
What is your Cancellation Policy?
If you need to cancel your order at any time please contact us and we will make it right.
What if there is a problem with my order?
We are committed to excellence in customer service and providing the highest quality cuts of meat available. If you’re not completely satisfied with your experience, we'll replace your order or refund your money. E-mail or call us and we guarantee we’ll make it right for you every time! Simply email us at info@berettafarms.com or call us at 416-674-5609 ext 247. Please make sure to include as much order information as possible to help us expedite your concerns.
What is your Refund Policy?
We offer a 100% customer satisfaction guarantee. If you feel you require a refund for any reason contact us and we will make it right.
What is your Cancellation Policy?
If you need to cancel your order at any time please contact us and we will make it right.
RWA Air-Chilled Chicken Wings | Full Wing | Antibiotic-Free Canadian | 4 x 454g | Beretta Farms
The wings that actually get crispy. Beretta's RWA Chicken Wings come from Canadian chickens raised without antibiotics of any kind, fed a vegetarian diet free of GMOs and animal by-products, and processed using air-chilling — the method that leaves the skin genuinely dry rather than waterlogged from immersion chilling. That dry skin is the single most important factor in achieving the crispy, crackled wing skin that most home cooks struggle to replicate with grocery store wings.
4 packs × 454g full wings. Subscribe and save $5/month.
Why Air-Chilling Changes Everything for Wings
Wing skin is thin. When a conventionally chilled wing absorbs water during immersion chilling, that moisture is trapped under the skin and has to steam off before browning can begin. The result: a wing that spends half its cook time losing moisture instead of developing colour and crunch. An air-chilled wing arrives dry — no absorbed water, no steam barrier — and starts browning almost immediately.
The practical difference on a hot oven rack or a hot grill: a Beretta wing develops a deeply golden, crackling skin that stays crispy even after saucing. It's the difference between wings worth making and wings that disappoint.
How to Cook Crispy Chicken Wings at Home
The oven method produces the most consistently crispy result without a fryer.
Prep: Defrost fully and pat completely dry — every bit of surface moisture removed before cooking is colour and crunch preserved. Do not skip this step. Season with salt and a light baking powder dusting (½ tsp per 454g) — the baking powder raises the pH of the skin and accelerates browning dramatically.
Oven (recommended): Preheat oven to 425°F (220°C). Place wings on a wire rack over a lined baking sheet — the rack elevates the wings so hot air circulates underneath. Bake 35–40 minutes, flipping once halfway. The wings are done when the skin is deeply golden and pulls away slightly from the tip of the drumette. Rest 3–5 minutes before saucing — saucing hot wings immediately steams the skin you just worked to crisp.
Grill: High direct heat, lid down. 20–25 minutes total, turning every 5 minutes. Grill flare-ups are your friend on wings — they develop the char and colour that makes grilled wings different from oven wings.
Air fryer: 400°F (205°C) for 22–25 minutes, flipping once. The most consistent method for smaller batches.
Sauce after cooking, never before — saucing before cooking prevents the skin from crisping. Toss hot wings in sauce immediately before serving, not before they go in the heat.
Product Details:
- 4 packs × 454g full wings
- One-time purchase $33.99 | Subscribe and save: $28.99/month
- 100% Canadian Chicken — RWA, Air-Chilled
- Raised without antibiotics of any kind
- Cage-free | Humanely raised
- Ships frozen | Delivered to your door
Our RWA Chicken Standards:
- Raised without antibiotics of any kind
- In Canada, hormones are prohibited in all poultry production
- Fed a vegetarian diet — no GMOs, no animal by-products
- Air-chilled processing — no water absorption, no added weight
- Cage-free | Humanely raised
- Traceable back to the farm of origin
- Sustainable program from conception to consumption
RWA Air-Chilled Chicken Wings | Full Wing | Antibiotic-Free Canadian | 4 x 454g | Beretta Farms
The wings that actually get crispy. Beretta's RWA Chicken Wings come from Canadian chickens raised without antibiotics of any kind, fed a vegetarian diet free of GMOs and animal by-products, and processed using air-chilling — the method that leaves the skin genuinely dry rather than waterlogged from immersion chilling. That dry skin is the single most important factor in achieving the crispy, crackled wing skin that most home cooks struggle to replicate with grocery store wings.
4 packs × 454g full wings. Subscribe and save $5/month.
Why Air-Chilling Changes Everything for Wings
Wing skin is thin. When a conventionally chilled wing absorbs water during immersion chilling, that moisture is trapped under the skin and has to steam off before browning can begin. The result: a wing that spends half its cook time losing moisture instead of developing colour and crunch. An air-chilled wing arrives dry — no absorbed water, no steam barrier — and starts browning almost immediately.
The practical difference on a hot oven rack or a hot grill: a Beretta wing develops a deeply golden, crackling skin that stays crispy even after saucing. It's the difference between wings worth making and wings that disappoint.
How to Cook Crispy Chicken Wings at Home
The oven method produces the most consistently crispy result without a fryer.
Prep: Defrost fully and pat completely dry — every bit of surface moisture removed before cooking is colour and crunch preserved. Do not skip this step. Season with salt and a light baking powder dusting (½ tsp per 454g) — the baking powder raises the pH of the skin and accelerates browning dramatically.
Oven (recommended): Preheat oven to 425°F (220°C). Place wings on a wire rack over a lined baking sheet — the rack elevates the wings so hot air circulates underneath. Bake 35–40 minutes, flipping once halfway. The wings are done when the skin is deeply golden and pulls away slightly from the tip of the drumette. Rest 3–5 minutes before saucing — saucing hot wings immediately steams the skin you just worked to crisp.
Grill: High direct heat, lid down. 20–25 minutes total, turning every 5 minutes. Grill flare-ups are your friend on wings — they develop the char and colour that makes grilled wings different from oven wings.
Air fryer: 400°F (205°C) for 22–25 minutes, flipping once. The most consistent method for smaller batches.
Sauce after cooking, never before — saucing before cooking prevents the skin from crisping. Toss hot wings in sauce immediately before serving, not before they go in the heat.
Product Details:
- 4 packs × 454g full wings
- One-time purchase $33.99 | Subscribe and save: $28.99/month
- 100% Canadian Chicken — RWA, Air-Chilled
- Raised without antibiotics of any kind
- Cage-free | Humanely raised
- Ships frozen | Delivered to your door
Our RWA Chicken Standards:
- Raised without antibiotics of any kind
- In Canada, hormones are prohibited in all poultry production
- Fed a vegetarian diet — no GMOs, no animal by-products
- Air-chilled processing — no water absorption, no added weight
- Cage-free | Humanely raised
- Traceable back to the farm of origin
- Sustainable program from conception to consumption
What if there is a problem with my order?
We are committed to excellence in customer service and providing the highest quality cuts of meat available. If you’re not completely satisfied with your experience, we'll replace your order or refund your money. E-mail or call us and we guarantee we’ll make it right for you every time! Simply email us at info@berettafarms.com or call us at 416-674-5609 ext 247. Please make sure to include as much order information as possible to help us expedite your concerns.
What is your Refund Policy?
We offer a 100% customer satisfaction guarantee. If you feel you require a refund for any reason contact us and we will make it right.
What is your Cancellation Policy?
If you need to cancel your order at any time please contact us and we will make it right.
What if there is a problem with my order?
We are committed to excellence in customer service and providing the highest quality cuts of meat available. If you’re not completely satisfied with your experience, we'll replace your order or refund your money. E-mail or call us and we guarantee we’ll make it right for you every time! Simply email us at info@berettafarms.com or call us at 416-674-5609 ext 247. Please make sure to include as much order information as possible to help us expedite your concerns.
What is your Refund Policy?
We offer a 100% customer satisfaction guarantee. If you feel you require a refund for any reason contact us and we will make it right.
What is your Cancellation Policy?
If you need to cancel your order at any time please contact us and we will make it right.
Chicken Wings: RWA
Frequently Asked Questions