Chicken wings are done and safe to eat when they reach an internal temperature of at least 165°F (74°C).

Quick Scoop

  • Minimum safe temp (USDA style): 165°F / 74°C in the thickest part of the wing, not touching bone.
  • Best eating temp (what most wing nerds use): 170–180°F (77–82°C) for juicier, more tender, fall-off-the-bone wings.
  • Many pros like about 175°F / 79°C because the collagen melts and the fat under the skin renders, giving tender meat and crispier skin.

How to check doneness

  1. Use an instant‑read meat thermometer.
  1. Insert it into the thickest part of the flat or drumette, avoiding the bone.
  1. Once you see at least 165°F , they are safe; if you prefer extra tender and crispy, let them go to around 170–180°F.

Why many people go above 165°F

  • At 170–180°F, collagen breaks down into gelatin, so the meat feels more tender and juicy rather than stringy.
  • That higher internal temp also means the fat under the skin finishes rendering , which helps get that crisp bite everyone wants on wings.

So, if you just care about safety: 165°F.
If you care about safety and restaurant‑style texture: aim for roughly 175°F.

TL;DR:
What temp are chicken wings done?

  • Safe: 165°F (74°C).
  • Best texture: 170–180°F (77–82°C), with many cooks targeting about 175°F (79°C).

Information gathered from public forums or data available on the internet and portrayed here.