I added unsanitized hops to the wort. It is not a problem for the reasons explained by hd4mark. I would not sanitize them with 170F because you will lose some of the hop oils as explained below. I would add, that they only need to sit in the wort for 3-5 days. If you leave them in a lot longer it has been reported that you can get a grassy flavor in your beer. I have not left them in long enough to find out.
If you want to get a little more sophisticated, stop your mash cool down at 140 F and hold it at 120-140 F with very low flame/heat. Then add your dry hops. This does a good job of extracting hop oil flavors without boiling away the flavors. Myrcine boils at 147 F so you will lose it if you are at or above that temperature. This is not the only hop oil present and others boil at a higher temperature but Myrcine has the highest percentage in most hops. For this reason I add flavor hops at 140 F and below. I have not optimized the time and temperature but I leave it for 30 minutes at 120 to 140F when I make a freshly squished. Note others recommend higher extraction temperatures like 160-170 but I avoid that high temperature to keep the myrcine. Wish I could find the results of beer experiment on extraction temperature and flavor to see if anyone can taste difference between 160 F and 130F:)