How to Cook Chicken Wings: The Ultimate Guide

There are two types of people at every Super Bowl party: Those who come for the game and those who are there for the food. But something most can agree on, no matter which camp you're in, is that a game-day gathering just isn't complete without chicken wings.

Wings are one of the most-loved finger foods, and there are multiple ways to cook them to perfection. You don't have to be a trained chef to make the best chicken wings if you follow a few tried-and-true cooking methods.

Read on to learn how to make a variety of chicken wing recipes using different cooking methods. We include all of the important safety information you need, including what temperature to bake chicken wings.

The good thing about frozen poultry is that you don't have to cook it immediately. But you'll still need to plan ahead: Frozen wings may need up to a full day to thaw depending on your method, per the USDA.

There are three ways to thaw or defrost chicken wings: in the refrigerator, in cold water and in the microwave, per the USDA. Just make sure to not leave the chicken to thaw on the kitchen counter! Once the chicken wings are thawed properly, you'll bake them just like you would fresh chicken wings.

‌Time requirement: About 5 hours‌

‌Step 1:‌ Place the frozen chicken wings in their original packaging on a plate in a single layer.

‌​Step 2:‌ Put the plate in the refrigerator on the bottom shelf (so the juices don't drip on other food in the fridge).

‌​Step 3:‌ Allow the chicken to defrost until it's soft and pliable, about 5 hours. Once thawed, poultry should remain safe for another day or two before cooking.

‌Time requirement: About 1 hour‌

‌Step 1:‌ Place the package of frozen chicken wings in a large bowl. If the chicken's original packaging isn't waterproof, seal it in a zip-top plastic bag or reusable silicone bag before thawing.​

‌Step 2:‌ Fill the bowl with cold tap water. You can place a glass or bowl on top of the meat to weigh it down so it remains submerged.

‌Step 3:‌ Change the water every 30 minutes until the chicken is thawed completely, which should take about an hour.

‌Step 4:‌ Cook immediately. Meat thawed in cold water should not be stored and cooked later.

‌Time requirement: About 10 minutes‌

‌Step 1:‌ Remove the frozen chicken wings from their original packaging and place them on a microwave-safe dish.

‌​Step 2:‌ Place the chicken wings in the microwave.

‌​Step 3:‌ Microwave the chicken on the "defrost" setting (you might need to check the wings' packaging to see how much the wings weigh for this part) until it's soft and thawed. Check the chicken's progress every couple of minutes to prevent overcooking.

‌Step 4:‌ Cook immediately. Meat thawed in the microwave should not be stored and cooked later.

If you don't have time to thaw chicken wings, you can still cook them straight out of the freezer — although it may take longer, depending on your cooking method. Here's how to cook frozen chicken wings in the oven, per Tyson.

‌Step 1:‌ Preheat your oven to 375 degrees Fahrenheit and place the chicken on a baking rack on a baking sheet.

‌Step 2:‌ Bake frozen wings for 60 to 65 minutes, or until internal temperature reaches 180 F.

TIP: All poultry — including chicken wings — should reach a minimum internal temperature of 165 F according to the U.S. Department of Health and Human Services. An instant-read food thermometer ($13, Amazon) can help you make sure your wings are safe to serve.

Chicken can carry bacteria such as Salmonella and Campylobacter, per the U.S. Department of Health and Human Services, but these illness-causing bacteria can't live at high temperatures.

Cook chicken to a minimum internal temperature of 165 F to prevent foodborne illness, per the USDA. To check doneness, insert a meat thermometer into the thickest area of the wing, avoiding the bone.

Here are some more handy tips to help prevent foodborne illness:

• Don't leave chicken wings out on the counter to thaw, as that could give harmful bacteria a chance to contaminate the meat. It is safe to cook foods from their frozen state, but it may take 50 percent longer than the recommended time for fully thawed poultry.
• Thoroughly clean any surface that comes in contact with uncooked chicken with hot, soapy water to prevent foodborne illness, per the USDA. Never use the same cooking utensils for raw chicken and cooked chicken.
• Wash your hands with warm, soapy water for 20 seconds before and after handling food and thoroughly clean cutting boards with hot, soapy water after each use.

Baking chicken wings is easy — just coat them and then bake them at 400 F for about 20 minutes. If you're wondering how to cook chicken wings or wingettes (the flat part; not the drumstick) in the oven, follow the below recipe for simple baked wings from UCI Health.

For crispy chicken wings, use 1 tablespoon baking powder and 1/8 teaspoon salt per dozen wings.

‌Step 1:‌ Preheat the oven to 250 F and place a baking rack on a baking sheet.

‌Step 2:‌ In a bowl, toss 12 chicken wings with 1 tbsp. baking powder and 1/8 tsp. salt.

‌Step 3:‌ Bake the wings for 30 minutes.

‌Step 4:‌ Raise the oven temperature to 425 F. Continue to bake for about 40 to 50 more minutes, until brown and crispy. Make sure the internal temp has reached 165 F.

‌Step 5:‌ Toss wings in low-sodium hot buffalo sauce to serve.

The handy slow cooker can help you make wings ahead of time and keep them warm and crispy for a party or family dinner.

Try this easy recipe from the supermarket chain H-E-B.

‌Step 1:‌ Place salted butter, honey, barbecue sauce and chicken wings in a slow cooker set on high heat.

‌Step 2:‌ Stir ingredients to coat chicken in sauce and cover with lid. Cook 1 hour and 15 minutes, stirring once after about 40 minutes.

‌Step 3:‌ Line a sheet tray with foil. Remove chicken from the slow cooker with slotted spoon or tongs and place on the sheet tray. Season with salt and pepper.

‌Step 4:‌ If you want extra-crispy wings, broil the wings on high for 2 to 3 minutes, until starting to brown.

‌Step 5:‌ Brush wings with sauce before serving with your favorite sides.

After baking your wings in the oven, you can use a slow cooker to keep the wings warm for guests. Here's how, per the University of Minnesota Extension:

‌Step 1:‌ Preheat the slow cooker to at least 140 F, or on the "warm" setting. Avoid the "medium" and "high" settings as higher temps might burn or dry out the wings.

‌Step 2:‌ Add the wings and close the lid, making sure not to open it until ready to serve.

‌Step 3:‌ When ready to serve, use a food thermometer to check they're at an internal temperature of 165 F.

‌Step 4:‌ Serve when ready.

Because a convection oven circulates heat around the food, it's able to cook faster than a traditional oven. That means you can have crispy baked chicken wings ready in less than an hour with the convection oven. Use any oven-roasted chicken wing recipe and adjust the temperature and cooking time accordingly.

It may take a little trial and error to get your baked wings right, but you'll be happy with the end product: The fat in the skin crisps quickly in a convection oven, which means juicier and tastier meat.

Here's how to make convection oven chicken wings, per a recipe from appliance company Sub-Zero.

‌Step 1:‌ Preheat the oven to 425 F on Convection Mode. The rack should be placed in the top position.

‌Step 2:‌ Dry wings with a paper towel and place in a large bowl.

‌Step 3:‌ In a small bowl, combine 1 tbsp. baking powder and 1/8 tsp. kosher salt. Sprinkle 1/3 of the mixture over wings. Toss several times for an even coating. Repeat until wings are evenly covered in the mixture (depending on the moisture content of your wings, you may not need to use all of the mixture).

‌Step 4:‌ Place the wings on a broiler pan and rack lined with aluminum foil.

‌Step 5:‌ Put the wings in the oven and cook for 20 minutes. Flip the wings over, then cook for an additional 15 minutes. Make sure the wings' internal temp has reached 165 F, and then, if desired, toss the wings with your favorite sauce to serve.

Toaster ovens work just like regular ovens, but they're smaller. Here's how Cuisinart recommends making toaster oven chicken wings.

‌Step 1:‌ Preheat the toaster oven to 425 F.

‌Step 2:‌ Place the wings in a bowl and toss with enough vegetable oil to coat the skin, then season with salt and pepper.

‌Step 3:‌ Line the toaster oven baking sheet with foil and evenly spread the wings. Place them in your toaster oven and bake on the bottom rack for 25 minutes.

‌Step 4:‌ After the wings are finished baking, carefully place the tray on the top rack, switch the toaster oven to broil and crisp the skin for 2 to 3 minutes. The wings' internal temperature should reach 165 F.

‌Step 5:‌ Flavor your toaster oven chicken wings with your favorite sauce.

A basic fried chicken wings recipe involves cooking the meat for 9 to 12 minutes in oil heated to 375 F, per Cuisinart.

In an interview with LIVESTRONG.com, chef Henry Lu shares his extra-crispy fried chicken wings recipe.

‌Step 1:‌ Break down the chicken wings into the flat and drumstick parts. (You can keep them together if you prefer.)

‌Step 2:‌ Brine the chicken for up to 6 hours. A basic brine consists of water with salt. Add your own spices. Lu likes to use allspice and black peppercorn because it infuses great flavor.

‌Step 3:‌ Take the wings out of the brine, and then marinate them in buttermilk, hot sauce, garlic and a bay leaf in the refrigerator until you're ready to start cooking, at least 30 minutes.

‌Step 4:‌ Set the fryer to 300 F. This temperature is low enough to help cook the chicken all the way without burning the outside too quickly.

‌Step 5:‌ Fry for about 8 to 10 minutes, until golden brown and crispy. The wings' internal temperature should reach 165 F. For extra seasoning, sprinkle Cajun spice all over the fried chicken wings.

‌Step 6:‌ To prevent bacterial contamination, refrigerate leftover fried chicken within 2 hours of cooking.

• Before putting oil in the fryer, make sure the fryer is turned off and has been wiped dry. Once the oil is hot enough, add the chicken.
• Use extra-virgin olive oil, which was found to produce the smallest amount of polar compounds (substances that are created when cooking oil is exposed to heat) in a May 2018 study in ‌ACTA Scientific Nutritional Health‌.
• To avoid undercooking, uneven cooking and overflowing oil, don't overcrowd the basket.
• Don't add food when the basket is submerged in oil, because it can result in spatters.
• Because deep frying is a very fast cooking process, don't leave the fryer unattended, per the USDA.
• You should only use oil once — i.e. don't reuse the same oil to fry more food — because fried food absorbs degraded oil products. Oil deteriorates during frying and leads to an increase in harmful trans fats, per Harvard Health Publishing.
• When you're finished cooking, unplug the fryer and let it cool completely (about 2 hours) before removing the oil and cleaning it.
• Never pour hot oil down the drain because it can clog it. Instead, let the oil cool and then throw it in the trash.

Breading chicken wings with a crispy coating adds both texture and flavor, guaranteeing your dinner guests will reach for seconds (and even thirds).

Try this deep-fried breaded chicken wings recipe from Kroger.

‌Step 1:‌ Dry chicken wings with paper towels.

‌Step 2:‌ Mix flour, baking soda, garlic powder, water, egg, salt and pepper in a blender until smooth. Pour into a bowl.

‌Step 3:‌ Heat oil to 350 F. Dip the wings in the batter and place them in the hot oil using tongs.

‌Step 4:‌ Fry for 20 minutes. The wings' internal temperature should reach 165 F.

‌Step 5:‌ Drain on paper towels. Keep warm in the oven at 200 F until you serve.

Electric deep-fryers like Presto's FryDaddy ($39.85, Amazon) keep the temperature of the oil as stable as possible to ensure that the fat stays off your food and in the fryer instead.

Try this FryDaddy chicken wing recipe from MD Health.

‌Step 1:‌ In a small bowl or resealable plastic bag, mix all-purpose flour, paprika, cayenne pepper and salt.

‌Step 2:‌ Place chicken wings in a large glass bowl or resealable plastic bag and sprinkle flour mixture over them until they are evenly coated. Cover the bowl and refrigerate for at least 1 hour.

‌Step 3:‌ Combine butter, hot sauce and lemon juice in a small saucepan over low heat. Stir and heat until butter is melted and the mixture is well-blended. Remove from heat and reserve for serving.

‌Step 4:‌ Heat oil in a FryDaddy to 375 F. The oil should just cover the wings entirely — an inch or so deep.

‌Step 5:‌ Fry coated wings in hot oil for about 8 minutes, or until they float up and the wings turn golden brown. The wings' internal temperature should reach 165 F.

‌Step 6:‌ Drain and place wings in a serving bowl, add hot sauce mixture and stir together.

‌Step 7:‌ Serve with celery sticks and blue cheese or ranch dressing.

A batter with eggs can help add texture to your wings. That's because eggs have protein that coagulates during baking, causing batter to become firm, per the Exploratorium, a museum in San Francisco. To get started with egg batter chicken, try this fried chicken wings recipe from Lake Geneva Country Meats.

‌Step 1:‌ Beat eggs in a large bowl.

‌Step 2:‌ In another bowl, combine salt, pepper, garlic powder and paprika for seasoned salt.

‌Step 3:‌ Add flour to a third bowl.

‌Step 4:‌ Season each piece of chicken with seasoned salt. Then dip each piece in egg and drag through flour to thoroughly coat.

‌Step 5:‌ Fill a large pot or deep fryer half full with oil. Heat to 350 F.

‌Step 6:‌ Place chicken wings in the oil and fry until dark and crisp, about 10 to 15 minutes.

The broiler offers a quick, healthy way to cook meat, including chicken wings. Apply the same types of rubs and marinades that you would for grilling when you make broiled chicken wings.

Chicken wings are a good size for broiling: You can fit 10 or more on a broiler tray, depending on your oven size. Because they can taste a little bland by themselves, it's a good idea to marinate the wings overnight in whatever style of sauce you prefer before broiling. Remove the skin after broiling to cut down on fat, as the skin contains more fat than the meat.

Keep in mind that the air space beneath a broiling rack increases the overall cooking time — and means you need to flip the wings partway through cooking, according to ‌The New York Times‌.

To get started, try this simple garlic-pepper broiled wing recipe from Perdue executive chef Chris Moyer.

‌Step 1:‌ Preheat the oven to the broiler setting.

‌Step 2:‌ On a foil-lined sheet tray, place chicken wings evenly apart. Brush with olive oil. Season with hickory-smoked garlic and black pepper.

‌Step 3:‌ Place the wings on the lowest rack. Broil for 6 minutes, then flip.

‌Step 4:‌ Broil 6 minutes more and then flip again.

‌Step 5:‌ Broil for another 8 minutes, and flip.

‌Step 6:‌ Broil for an additional 2 minutes, then flip again.

‌Step 7:‌ Cook for 1 more minute or until cooked through, about 23 minutes total. The exterior of the chicken should be browned and crispy and the internal temperature should reach 165 F.

‌Step 8:‌ Toss the wings in your favorite sauce and serve with a side of ranch dressing.

Boiling the wings before broiling is optional, but doing so cuts cooking time and makes sure the chicken is fully cooked. Crisp them up under the broiler before serving.

Follow this boil-and-broil chicken wing recipe from Perdue executive chef Chris Moyer.

‌Step 1:‌ Fill a large saucepot with water until it's about 2/3 full. Bring to a boil.

‌Step 2:‌ Submerge wings in the water. Boil for 10 to 11 minutes or until the internal temperature of the drum is at least 180 F and the juices are running clear.

‌Step 3:‌ Allow the wings to rest for 2 to 3 minutes and then place a sheet tray. Brush with olive oil and top with your favorite seasoning.

‌Step 4:‌ In a preheated oven broiler, place the tray of wings on the middle rack. Cook the wings for a total of 6 minutes, turning them over at the 2-minute, 4-minute and 5-minute marks. The wings' internal temperature should reach 165 F.

If you're looking for a quick fix to your chicken wing cravings but don't want to spend time at the oven or money at a restaurant, give microwaved chicken wings a try. You'll get a meal on the table in about 10 minutes depending on how many you're cooking.

If you like your wings crispy on the outside, though, you'll have to use the broiler, too.

To save even more time, buy pre-cooked wings, which you can heat in the microwave in less than 5 minutes.

Here's how to cook chicken wings in the microwave from scratch, Perdue executive chef Chris Moyer tells LIVESTRONG.com. You can remove the skin first if you want to cut back on calories and fat.

‌Step 1:‌ Place chicken wings evenly apart on a microwaveable dish. Season the wings with the paprika, turmeric and garlic powder and add 1/4 cup of water for every 6 wings.

‌Step 2:‌ Cover with plastic wrap and poke a hole in the top.

‌Step 3:‌ Cook at 80 percent power for 4 minutes. (The reduction in power prevents over-cooking and chewy chicken.)

‌Step 4:‌ Remove a corner of the plastic wrap and check the temperature of the biggest wing. It should be between 180 and 185 F. Although the general rule is to cook chicken to 165 to 170 F, reaching a higher temperature will ensure that the meat is cooked all the way through, Moyer says.

‌Step 5:‌ Allow the wings to rest for a couple of minutes so the skin can dry.

‌Step 6:‌ Brush with your favorite sauce to serve.

Purchasing pre-cooked wings can lower your chances of food poisoning and make cooking chicken wings even easier. Here's how to microwave frozen, pre-cooked wings, according to Tyson.

‌Step 1:‌ Arrange frozen wings on a microwave-safe dish.

‌Step 2:‌ Heat uncovered on high for 5 to 6 minutes.

Ready-to-serve sauces work in a pinch to add flavor to wings, but they can be a source of excess sodium. One tablespoon of teriyaki sauce has nearly 700 milligrams (the American Heart Association recommends getting no more than 2,300 milligrams per day). Eating too much sodium may increase your risk of high blood pressure.

Ultimately, the best way to get flavorful wings without unnecessary added salt, sugar and calories is to make your own wing sauce. Using homemade sauce means you know exactly what's in it, and you can use nutritious ingredients as often as possible.

Try these easy ideas to rev up the texture and flavor of your wings.

Lemon pepper chicken wings ‌sound‌ like an elevated take on a classic football snack, but you can make them with just a few ingredients. Chef Crystal Reinwald shares this crispy baked lemon pepper wings recipe with LIVESTRONG.com.

‌Step 1:‌ Preheat the oven to 450 F. Line a baking sheet with parchment paper or aluminum foil. Place an oven-safe rack on the sheet.

‌Step 2:‌ Pat chicken wings with paper towels so they are mostly dry.

‌Step 3:‌ In a large bowl, toss the chicken with baking powder and half of the lemon-pepper seasoning. If you're using a seasoning blend without salt, add a pinch of salt.

‌Step 4:‌ Place chicken on the rack in a single layer.

‌Step 5:‌ Bake wings for 15 minutes, then flip wings. Bake for an additional 20 minutes or until cooked through to an internal temperature of 165 F.

‌Step 6:‌ Make the sauce by melting butter in a small saucepan. Turn off the heat and add honey, lemon-pepper seasoning (or the zest of one lemon and black pepper), the juice of lemon and salt to taste.

‌Step 7:‌ Remove wings from the oven and brush on some of the sauce. Bake in the oven for 5 minutes longer.

‌Step 8:‌ Garnish wings with minced parsley, lemon wedges and extra sauce on the side to serve.

To tickle your sweet and salty taste buds, try a Hawaiian-inspired teriyaki sauce recipe from H-E-B.

‌Step 1:‌ Combine pineapple juice, orange juice, soy sauce, vinegar, garlic, mustard and brown sugar in a saucepot.

‌Step 2:‌ Bring mixture to a boil. While it is cooking, combine cornstarch with water. Mix together and add to boiling sauce.

‌Step 3:‌ Reduce heat and whisk until sauce thickens. Remove from heat and serve with chicken.

Get more heat and flavor from your chicken wings by making Jamaican-inspired jerk chicken wings with this recipe from the Global Animal Partnership.

‌Step 1:‌ Place chicken in a large, resealable plastic bag.

‌Step 2:‌ Add garlic, onion, ginger, jalapeño, soy sauce, honey, lime juice, orange juice, salt, pepper, paprika, thyme, allspice, nutmeg, cinnamon, cayenne, bay leaf and oil to a medium-sized bowl. Stir to combine and transfer marinade to the bag.

‌Step 3:‌ Seal the bag and refrigerate for at least 2 hours (or up to overnight).

‌Step 4:‌ Preheat the grill to 400 F.

‌Step 5:‌ Remove wings from marinade and transfer to the grill. Cook for 30 to 40 minutes, flipping every 10 to 15 minutes, until the chicken has an internal temperature of 165 F.

There are several ways to reheat chicken wings, and depending on your preference, you can do it in the microwave, pan or oven. Here's how.

Reheating wings in the microwave is convenient when you're in a hurry. To reheat wings in the microwave:

1. Put the wings on a microwave-safe plate.
2. Heat them up for about 2 minutes until they are warm.
3. As an optional step, you can make your wings crispy again by popping them into an oven preheated to 350 F for 2 more minutes, flipping at the 1-minute mark.

Reheating wings in the oven is another option that requires little effort, though it takes a bit longer. Here's how to reheat wings in the oven:

1. Preheat your oven to 350 F.
2. Place your wings on a lined baking sheet.
3. Bake the wings for 5 minutes on each side.

Heating wings in the frying pan can help you maintain that crispy, delicious texture. Here's how to do it:

1. Heat your frying pan on stove over medium-high heat.
2. Add oil and allow the oil to get hot and start to bubble.
3. Place your wings in the pan, frying on each side for 2 to 3 minutes.