Measuring the internal temperature of chicken wings is important to ensure they are cooked to a safe temperature. However, knowing where to place the thermometer can be tricky with a small irregularly shaped food like wings. The wings contain both dark meat and white meat which cook at different rates, so getting an accurate reading requires choosing the right location. This article will discuss the key factors for getting an accurate temperature reading in chicken wings and recommend the best techniques. Read on to become a pro at temping wings!
Where to Insert the Thermometer
When taking the temperature of chicken wings, you’ll want to aim for the thickest part of the meat without hitting bone. Here are the best spots:
The meatiest section of the drumette
The drumette is the section of the wing that contains part of the breast meat. Focus on the widest, thickest area of the drumette away from the thin bony ends. This is where you’ll find the densest muscle and get the most accurate reading.
The thickest part of the flat
The flat is the double bone section of the wing. Look for the meatiest area in the center and insert the thermometer sideways to get an accurate temperature without hitting bone.
The wingette
Some wings may have a wingette, which is a small extra segment near the wing tip. Place the thermometer into the thickest part of meat here, avoiding the small bones.
How to Get an Accurate Reading
To properly temp wings, follow these tips in addition to choosing the right insertion point:
Use an instant-read thermometer
Regular meat thermometers take too long to register the temp of small items like wings. An instant-read thermometer will quickly measure the internal temperature so you don’t lose heat from the wings.
Insert probe sideways
Slide the probe in sideways across the width of the meat instead of down from the top. This prevents hitting bone which can give an incorrect reading.
Make sure it’s in the center
Make sure the probe reaches the absolute center of the thickest part of the meat. Temperature can vary in different spots.
Avoid gristle and fat
The thermometer should be placed in pure meat. Fat, gristle or cartilage conducts heat differently and will not give an accurate meat temperature.
Take more than one reading
Given the irregular shape of wings, consider taking the temperature in 2-3 different wings to confirm doneness, especially if working with a large batch.
What Temperature Should Wings Reach?
Chicken wings are safe to eat once they reach an internal temperature of 165oF (75oC). At this point, any potential bacteria have been killed off.
Here are some key facts on proper wing temperatures:
165oF for whole wings
Whole chicken wings including drumettes, flats and wingettes should reach 165oF. This ensures safety for consumption.
165oF even if cutting up
Even if serving wings cut into drumettes and flats, they still need to fully cook to 165oF while whole before separating.
Check near bones
Meat next to the bone may require slightly higher temperature than 165oF to feel firm. Hitting 170-175oF is OK.
Beware the surface temp
Laser thermometers will only measure surface temp, not internal temp. Only a probe thermometer inserted into the center can confirm doneness.
Safety Tips
Proper thermometer placement and temperature are crucial for wing safety:
Cook until crispy skin
Look for crispy browned skin as a sign wings are thoroughly cooked. However, still confirm temp with a thermometer as appearances can be misleading.
Toss back on heat if under
If the wings register under 165oF, toss them back on the grill or into the oven for additional cooking until they reach a safe internal temperature.
Don’t reuse marinade
If marinating raw wings, the used marinade should be discarded and not reused due to potential bacterial contamination.
Discard if left out over 2 hours
Cooked wings should not sit a room temperature for longer than 2 hours. Toss wings that have been left out past this point.
Carryover Cooking and Rest Time
Wings will continue cooking for 5-10 minutes once removed from the heat source due to carryover cooking. Allow for some rest time to allow temperature to rise further:
Rest 5 minutes
After grilling or roasting, wings likely need to rest at least 5 minutes before cutting or serving to allow carryover cooking.
Up to 10 minutes rest time
For very hot cooking methods like frying or air frying, allow wings to rest up to 10 full minutes before checking temperature.
Check temperature after resting
The final temperature, taken after carryover cooking, is what confirms the wings are fully cooked and safe to eat.
Keep rested wings covered
Cover the wings with foil as they rest to retain heat and allow carryover cooking to fully finish.
Different Cooking Methods
The thermometer placement will remain the same whether wings are baked, fried, grilled, etc. However, each cooking technique has its own unique considerations.
Oven Baked Wings
– Preheat oven to 400°F or higher
– Arrange wings on a baking sheet in a single layer
– Cook for 25-40 mins, flip halfway through
– Check temp in thickest area when skin is crispy
Air Fryer Wings
– Set air fryer to 380°F
– Add wings in a single layer, no overlapping
– Cook 15-20 minutes, shake basket halfway
– Check temp after full cook time
Grilled Wings
– Preheat grill to medium high heat
– Cook wings for 8-12 minutes per side with lid closed
– Move to indirect heat if flare ups occur
– Check temperature before serving
Fried Wings
– Heat 2-3″ oil to 350°F
– Fry wings 8-12 minutes until golden brown
– Drain on a wire rack
– Check internal temperature after 10 minutes rest
Instant Pot Wings
– Add 1 cup liquid to pot and insert trivet
– Arrange wings in an even layer on trivet
– Pressure cook on high for 12-15 minutes
– Check internal temp after quick releasing pressure
Slow Cooker Wings
– Add wings to slow cooker and cover with sauce
– Cook on low 4-6 hours or high for 2-3 hours
– Wings must reach 165°F internally
– Check temp at end of cooking time
Tips for Crispy Wings
Getting wings cooked through while also achieving crispy skin can be tricky. Here are some pro tips:
Dry wings thoroughly
Pat wings with paper towels to remove excess moisture before cooking. Damp wings won’t crisp up.
Use baking powder
Tossing wings with baking powder before roasting will help dehydrate the skin for extra crispiness.
Broil after roasting
After oven baking, run the wings under the broiler for 1-2 mins to crispen the skin. Watch carefully to avoid burning.
Fry twice
Fry wings once to cook through, rest, then fry again at 375°F to make the skin ultra crispy.
Toss in cornstarch
Lightly coat wings in cornstarch before air frying or baking to draw out moisture for a crisper exterior.
Serving and Storing Leftover Wings
Got cooked wings leftover? Here are some serving and storage tips:
Serve immediately
Wings are best served hot and crispy immediately after cooking. Allow to rest 5-10 mins before serving if needed.
Room temp only 2 hours
Hold cooked wings at room temp no longer than 2 hours to prevent bacterial growth.
Refrigerate 3-4 days
Store leftovers in the fridge for 3-4 days max. Discard any wings older than that.
Reheat to 165°F
When reheating wings, heat fully until internal temperature once again reaches 165°F for food safety.
Re-crisp in oven
To re-crisp refrigerated wings, bake in a 425°F oven 10-15 minutes until heated through and crispy.
Freezing Cooked Wings
For longer term storage, properly frozen wings can last for months. Follow these guidelines:
Freeze within 2 hours
For best quality and safety, freeze wings within 2 hours of cooking.
Arrange in single layer
Lay wings in a single layer on a baking sheet and freeze, then transfer to a freezer bag. This prevents sticking.
Remove excess moisture
Pat wings dry before freezing for a better texture. Excess moisture leads to ice crystals forming.
Seal tightly
Package wings in an airtight freezer bag or container, removing as much air as possible.
Label with date
Mark packages with the freeze date and “use within 3 months” so you know when to discard.
Thaw in fridge
For food safety, thaw frozen wings slowly in the refrigerator, not on the counter.
Conclusion
Measuring the internal temperature of chicken wings properly is the only way to guarantee they are cooked to safe eating standards. Focus on inserting the instant read thermometer into the thickest part of the meat without hitting bone. Take readings in more than one section of wings to account for their irregular shape. Allow for adequate rest time after cooking for carryover cooking to finish. Once the wings reach the FDA recommended internal temperature of 165oF, they are ready to serve and enjoy! Use these pro thermometer tips for perfectly cooked wings every time.