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A tray of reheated chicken wings with crisp revived skin on a wire rack, one wing opened to show a steaming hot center, thermometer nearby but not piercing the food. The lower title bubble reads How to Reheat Chicken Wings.
Good Fork Daily Editorial Kitchen

How to Reheat Chicken Wings

How to reheat chicken wings in the oven for crisp skin and hot centers, with air-fryer, toaster-oven, skillet and microwave adjustments.
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Prep Time 5 minutes
Cook Time 12 minutes
Resting 2 minutes
Total Time 19 minutes
Servings: 4 servings
Course: Appetizer, Cooking Guide
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds refrigerated cooked chicken wings sauced or unsauced
  • 1 teaspoon neutral oil optional for dry unsauced wings
  • 1/4 teaspoon garlic powder optional for dry unsauced wings
  • 2 tablespoons fresh wing sauce optional, for serving

Equipment

  • Rimmed sheet pan
  • Wire rack
  • Instant-read thermometer
  • Kitchen tongs

Method
 

  1. Set a rack in the middle and heat the oven to 375°F. Put a wire rack on a rimmed sheet pan.
  2. Remove the wings from the refrigerator while the oven heats. Separate any pieces stuck together and blot away excess pooled sauce.
  3. Place wings in one layer with space around them. Lightly rub dry unsauced wings with optional oil; do not oil already glossy wings.
  4. Bake for 8 minutes, turn, then continue 3 to 7 minutes depending on wing size and quantity.
  5. Check several thick pieces near but not touching bone. Reheated leftovers should reach 165°F.
  6. Rest 2 minutes so surface steam escapes. Toss with a small amount of fresh sauce only after the skin has regained texture.

Notes

  • Read ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the range.
  • USDA guidance says cooked leftovers should be refrigerated promptly, used within 3 to 4 days and reheated to 165°F.
  • This recipe was developed through culinary research and editorial review.