How to Reheat Chicken Wings Without Drying Them Out: A Step-by-Step Guide

Leftover chicken wings are a tasty treat, but reheating them can be tricky. If you’re not careful your crispy wings can end up dry, chewy and flavorless. Fortunately there are some simple tricks to reheating chicken wings that will keep them moist, tender and delicious.

Why Chicken Wings Dry Out When Reheated

Chicken wings contain connective tissue and skin that can quickly dry out. Reheating them at too high of a temperature or for too long can draw moisture out of the meat, leaving the wings shriveled and tough. Exposed areas like wing tips and ends dry out the quickest.

Some common causes of dried-out reheated chicken wings include:

• Microwaving at full power for too long
• Baking or broiling at temperatures above 350°F
• Frying or sautéing over high heat without liquids
• Letting cooked wings sit at room temperature for extended periods before reheating

Tips to Keep Chicken Wings Moist

Follow these simple tips for reheating chicken wings without drying them out

1. Use Gentle, Even Heat

Gentle heat distributes evenly and prevents hot spots that can lead to dried-out wings. Convection ovens, air fryers and slow cookers work well, providing humidity that keeps wings from drying out.

Set the temperature to 300-350°F when using the oven or air fryer. Cook wings for 10-15 minutes until heated through. Check for doneness with an instant-read thermometer – wings should reach 165°F internally.

In a slow cooker add 1⁄4 cup broth or sauce and cook on low for 1-2 hours. The extended cook time allows wings to gradually reheat without drying.

2. Preheat Your Oven, Air Fryer or Slow Cooker

Ensure appliances are fully preheated before adding wings. This prevents overcooking from extra heating time.

Remove wings from the refrigerator 15-30 minutes before reheating so they start closer to the target temp. Cold wings take longer to reheat, increasing drying.

3. Use a Thermometer

An instant-read kitchen thermometer takes the guesswork out of reheating. Cook wings until they reach an internal temperature of 165°F to eliminate bacteria without overheating.

Check temperature in a few spots on different wings to account for uneven sizes. Avoid undercooked chicken, which can contain harmful bacteria.

4. Add Moisture

Use a moist cooking method when possible or add moisture to drier heating methods. Water and sauce help wings reheat without losing all their natural juices.

Lightly spray wings with oil or cooking spray before air frying or baking. Brush with sauce or melted butter to add flavor and moisture. Place a shallow water pan in the oven below the wings.

Cover the dish or plate loosely with foil when microwaving 1-2 minutes on medium power. Stew wings in sauce on the stovetop over low heat for 5-10 minutes.

5. Allow Wings to Rest

Let wings sit for 5 minutes after reheating. This resting time allows juices that have migrated to the center during cooking to redistribute evenly throughout the meat.

Tenting foil over wings as they rest traps in steam to keep them moist. The insides continue gently cooking without over-drying the exterior.

6. Reheat Only Once

To avoid deterioration in quality, only reheat cooked wings once. Refrigerate or freeze any wings you won’t eat right after reheating.

Portion wings into meal-sized batches before freezing so you can defrost exactly what’s needed later. Defrost wings in the refrigerator overnight before reheating.

7. Keep Sauce Separate

When reheating sauced wings, keep extra sauce on the side for serving rather than soaking wings in it. Too much sticky sauce can lead to burning, drying and sticking to the pan.

Best Methods for Reheating Moist Chicken Wings

Follow these simple methods for heating up leftover wings without drying them out:

Oven

The oven allows even, gentle reheating for moist, tender wings.

• Preheat oven to 300-350°F. Higher temps risk drying.
• Line a baking sheet with foil or spray with cooking spray. Prevents sticking.
• Arrange wings on sheet in a single layer. Avoid crowding.
• Bake 10-15 minutes until 165°F internally. Check a few wings in different spots.
• Turn wings over halfway through. Ensures even reheating.
• Brush with oil or sauce for extra moisture and flavor (optional).

Air Fryer

The circulating hot air of an air fryer makes wings crispy on the outside and hot and juicy inside.

• Preheat air fryer to 350°F.
• Spray basket lightly with oil.
• Add wings in a single layer. Avoid overcrowding.
• Air fry 8-12 minutes, shaking basket occasionally, until 165°F internally.
• Brush with oil or sauce before cooking (optional).

Slow Cooker

A slow cooker reheats wings gradually and gently for tender results.

• Add 1⁄4 cup broth, sauce or water to slow cooker. Provides moisture.
• Add wings and stir to coat.
• Cover and cook on low 1-2 hours until 165°F. Check periodically to avoid overcooking.
• Stir sauce into wings before serving (optional).

Stovetop

Pan-frying adds crispiness while sauce helps keep wings moist. Only use for naked, unsauced wings.

• Heat 1 Tbs. oil in a skillet over medium heat.
• Add wings and cook 4-6 minutes per side until browned and 165°F.
• Toss cooked wings in sauce (optional).

Microwave

Microwaves provide fast reheating but can dry out wings. Use care not to overcook.

• Place wings on a microwave-safe plate.
• Cover with a damp paper towel. Traps in steam.
• Microwave on 50% power 1-2 minutes. Check periodically.
• Let rest 2 minutes before serving. Allows moisture to redistribute.

Storing Leftover Wings

Proper storage is key to preserving the quality and moisture of cooked chicken wings.

• Refrigerate wings within 2 hours of cooking.
• Store in a sealed container for up to 3-4 days. Keeps moist air in.
• Freeze for longer storage, up to 4 months.
• Portion wings into meal sizes before freezing. For quick thawing.
• Always thaw wings fully in the fridge before reheating.

Preventing Dry Wings When Cooking Fresh

Proper cooking methods help keep wings juicy and tender right from the start:

• Pat wings dry before seasoning. For maximum browning.
• Don’t crowd wings in the pan. Allows air flow.
• Cook at lower temps, 300-375°F. Avoids overcooking.
• Bake wings elevated on a rack. Improves air circulation.
• Fry wings for shorter periods at lower heat. Prevents burning.
• Check for doneness with a thermometer. Cooks until done without overbaking.
• Allow wings to rest before cutting or eating. Seals in juices.

With the right techniques, you can enjoy tender, juicy leftover chicken wings that taste just as amazing reheated as they did the first time. Follow these tips for reheating wings without drying them out.

The best way to reheat Buffalo Wild Wings, aiming for crispy skin and juicy meat, is in the oven or air fryer.