Chicken wings are best cooked to a safe internal temperature of 165°F (74°C) , as recommended by the USDA for all poultry to kill harmful bacteria like Salmonella. Many chefs push to 170-180°F (77-82°C) for optimal tenderness, as this breaks down collagen into juicy gelatin without drying them out.

Cooking Methods

Oven baking is popular for crispy results—try 400°F (204°C) for 40-50 minutes, flipping halfway, after patting dry and seasoning. Air frying at 375-400°F (190-204°C) takes 20-25 minutes with minimal oil for that extra crunch. Grilling or smoking? Aim for 225-250°F (107-121°C) low and slow first, then finish hot at 400°F to crisp.

Pro Tips

  • Use a meat thermometer : Insert into the thickest part, avoiding bone—don't guess!
  • Dry brine overnight with salt for crispier skin; baking powder helps too (1 tsp per pound).
  • Rest 5 minutes post-cook for juices to redistribute.

Trending Takes

Forums like Reddit buzz about high-heat finishes for crunch, with some swearing by double-baking: low temp first, then blast at 450°F. Big Green Egg users debate 350°F indirect for 1-1.5 hours. In 2025-2026 recipes, hot honey and gochujang flavors are viral.

TL;DR : Hit 165°F minimum internally; oven at 400°F for crispy wings. Information gathered from public forums or data available on the internet and portrayed here.