Since 1947
AMERICA’S ORIGINAL BASTE
When W. C. “Peck” Wicker started a BBQ shack in the southernmost part of the Missouri Bootheel in 1947, locals and guests alike came to crave his special sauce. Peck was known locally as a bus driver and cafeteria worker in the local school district, and was a model citizen of Hornersville.
On weekends, he operated his BBQ shack, which is the genesis of Wicker’s signature flavor.
Folks would come from all over to taste what Peck was cooking. Word got around fast, aided by the Blytheville Air Force Base some 35 minutes from Hornersville. When an airman would get stationed elsewhere or retire, he would remember the taste of Wicker’s good, bootheel BBQ. Mail orders started rolling in and Wicker’s Original was born.
marinades that built our brand
During the 1950’s, Peck would order vinegar, dump the vinegar bottles into a bucket, mix in the salt and spices, re-bottle his sauce in the same bottle, and replace the label with his own. The production would eventually grow to two 150 gallon vats which were mixed with an electric motor. The marinade was hand-poured, boxed and sold to grocery stores throughout the Mid-South.
Over time, the Wicker’s line expanded a great deal from its humble beginnings, and now offers soy-based and bourbon barrel-aged bastes and marinades, a dry rub, and a variety of different seasonings.
Though Wicker’s is no longer owned by the original family, the recipe and most other things related to our location and handcrafted operation haven’t changed much.
Flavors of tomorrow
The future of Wicker’s looks brighter than ever. We are currently found in more than 1400 stores throughout the Mid- South, and in kitchens all over the United States—and we’re expanding to new stores all the time. We plan on continuing to grow as much as possible while also staying hand-made in Hornersville as long as possible.
Our Story
1947
This menu is reminiscent of how it all started! Wicker’s is still located in “the Bottom of the Bootheel of Missouri, where fishing and hunting are at their best.” And even though the agricultural landscape and crop production varieties have changed, we’re also still “the Cotton Pickin’ Best!”
1958
Like our original flavor, our logo has stood the test of time, pictured prominently here on hand-packed boxes and our original bottles. Notice, too, the shiny new vat in the photo background — even after 65 years, those vats are used to mix our famous bastes and marinades.
1972
Besides having a taste for great barbecue, old Peck Wicker also had a way with words, as evidenced in this rhyming description. By this time, Peck’s barbecue stand had been closed for several years, and for the next 10 years Wicker's would expand nationwide.
1984
The Missouri House of Representatives proudly recognized Wicker's for their outstanding victory in the 1984 Show-Me State Barbecue Cook-offs held in Kennett, MO. This well-deserved acknowledgment highlights their exceptional barbecue prowess and dedication to the culinary artistry that has made them a local treasure.
1988
Like many small towns in rural areas, Hornersville’s population has been dwindling in recent decades. It peaked in the latter part of last century, and thanks to Wicker’s, is still on the national map as the birthplace of The Best Baste in America!
1991
Wicker's barbecue sauce is proudly showcased at the Smithsonian's "Folk Life Festival" in Washington, D.C. This renowned event, spanning several days in the summer, celebrates contemporary cultural traditions.
2023
Our cherished, special, hand-written vinegar-and-spice blend recipe is still kept under lock and key in a local bank. Penned in Peck Wicker’s handwriting, legend has it that his mother was co-creator of the original barbecue sauce, and he spent 25 years perfecting it before he died. The Wicker's legacy lives on through the leadership of our new owner and CEO, Jeff Jones, as we continue to share the legacy and expand nationwide.
Wicker's in the World
Our products are enjoyed in a variety of ways: In the kitchen, on the grill, and on the biggest of stages!
