Chicken wings need to reach an internal temperature of at least 165°F (74°C) to be safe to eat.

Safe internal temperature

  • Food-safety guidelines set 165°F (74°C) as the minimum internal temp to kill bacteria like Salmonella in poultry.
  • Many recipes remind you to always check doneness with a meat thermometer in the thickest part of the wing, away from the bone.

For best texture (not just safety)

  • A lot of cooks and guides suggest taking wings a bit higher, around 170–180°F (77–82°C) , for juicier, more tender meat because more collagen has broken down.
  • Some barbecue-focused sources even like going higher still for extra rendered fat and crisp skin, as long as they don’t dry out.

Oven temperature vs internal temperature

  • Oven or grill temp (for example 400–425°F / 204–220°C) is about how hot you cook them; it does not guarantee safety by itself.
  • You’re done when the internal temp in the meat hits at least 165°F, even if the outside looks browned and crispy.

Quick rule of thumb:

  • Safe to eat: 165°F (74°C) internal.
  • Often better texture: 170–180°F (77–82°C) internal.

TL;DR: Cook wings until the thickest part reads 165°F+ on a meat thermometer; aiming a bit higher (around 170–180°F) usually gives better texture while staying safe.

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