Safe Chicken Wings from Prep to Plate

Safe Chicken Wings from Prep to Plate

Byline: Karen Anderson, Public Affairs Specialist, FSIS-USDA

Chicken wings are a Super Bowl favorite. Whether baked, fried, grilled or sauced, they're often the centerpiece of game-day spreads. But handling poultry safely is just as important as getting the flavor right. A few simple steps can help prevent foodborne illness and keep the focus on the game.

Start With a Strong Defense

Raw chicken can carry harmful bacteria that cause foodborne illness, so safe handling is essential:

• Washing chicken can spread bacteria. If you wash your chicken, fully clean and sanitize surfaces that raw poultry may have touched or splattered onto. Instead of washing, you can wipe your poultry with paper towels and throw used paper towels in the trash to prevent cross-contamination.
• Wash hands for 20 seconds before and after handling raw poultry.
• Clean surfaces and utensils with soap and water before cooking and after contact with raw poultry.
• Use separate cutting boards, plates and utensils to avoid cross-contamination between raw poultry and foods that are ready-to-eat.

Learn more about how cleanliness prevents foodborne illness.

Stick to the Game Plan

Marinating adds flavor, but it needs to be done safely:

• Always marinate chicken in the refrigerator. If raw poultry is left on the counter, don't let it sit at room temperature for longer than two hours.
• Cook refrigerated raw poultry in a marinade within two days. 
• Never reuse marinade that was used on raw poultry as a sauce unless it is boiled first to destroy bacteria.

Learn more about safe poultry preparation.

Confirm the Call

Cooking wings thoroughly is one of the most important steps in food safety, and the best way to confirm they're done is by using a food thermometer.

• Cook chicken wings to 165 degrees F. Use a food thermometer on each wing, avoiding the bone. If one wing is under 165 degrees F, continue cooking until they all reach their safe minimum internal temperature.

Learn more about safe meat and poultry cooking temperatures.

Control the Clock

Super Bowl parties often last for hours, and wings may sit out longer than intended:

• Don't leave cooked chicken wings out for more than two hours at room temperature. If you want them to sit out longer than two hours, keep them hot at 140 degrees F or above by using a preheated oven, warming tray, chafing dish or slow cooker.
• If wings have been left out longer than two hours without a heat source, they should be discarded.

Learn more about how to keep foods out of the Danger Zone.

Bring It Home

Leftovers can be enjoyed safely with proper storage and heating:

• Refrigerate or freeze leftovers within two hours.
• Reheat leftovers to 165 degrees F before eating.
• When reheating in the microwave, spread wings evenly and check the temperature in multiple spots to ensure even heating.

Learn more about leftover food safety.

For food safety questions, contact the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or email [email protected] from 10 a.m. to 6 p.m. Eastern Time, Monday through Friday.