Let’s face it – there’s nothing worse than looking forward to those leftover chicken wings only to find them dry rubbery, and nothing like the crispy deliciousness they once were. I’ve been there more times than I care to admit! After numerous disappointing reheating attempts I finally decided to research the best methods to bring those wings back to life.
Whether you’ve ordered too many wings from your favorite takeout spot or made a big batch at home knowing how to properly reheat them is a game-changer. Today I’m sharing 5 proven methods that will keep your wings juicy on the inside and crispy on the outside.
Why Do Reheated Wings Get Dry?
Before diving into the methods it’s helpful to understand why wings dry out in the first place. When chicken wings are reheated improperly moisture escapes from the meat, leaving you with a tough, chewy texture. Additionally, the skin can either become soggy or overly dry depending on your reheating approach.
According to Chef Dennis Littley, who has decades of fine-dining experience, “Reheating chicken wings the right way is all about keeping them crispy on the outside while staying juicy inside.” This balance is exactly what we’re aiming for!
Method 1: Reheating Wings in the Oven (Best Overall Method)
The oven method is widely considered the gold standard for reheating wings. It provides even heating that creates a crispy exterior without drying out the meat.
Here’s what you’ll need to do:
- Preheat your oven to 375°F (or 350°F if your wings already have sauce)
- Take the wings out of the fridge and let them come to room temperature (about 15 minutes)
- Place a wire rack over a baking sheet and arrange wings in a single layer
- Bake for 10-15 minutes, flipping halfway through
- If you’re planning to add sauce, wait until after reheating to prevent burning
Pro tip: If you’re worried about the wings drying out, lightly spritz them with water before putting them in the oven.
The oven method works so well because it mimics the original cooking process. The wire rack allows air to circulate evenly around the wings, ensuring they crisp up on all sides without getting soggy on the bottom.
Method 2: Using an Air Fryer for Perfect Crispy Wings
If you own an air fryer, you’re in luck! This method is quicker than the oven and delivers excellent results. The air fryer uses rapid air circulation (convection cooking) to crisp up the wings without drying them out.
Here’s how to do it:
- Let wings reach room temperature (about 15 minutes)
- Preheat the air fryer to 350°F
- Arrange wings in a single layer in the basket (don’t overcrowd!)
- Cook for 5-7 minutes, shaking the basket or turning wings halfway through
- Check that they’ve reached an internal temperature of 165°F
Pro tip: If your wings were saucy to begin with, a light mist of oil before reheating can prevent them from burning or becoming overly dry.
The air fryer is my personal go-to method when I’m reheating a small batch of wings. It’s quick, energy-efficient, and the results are consistently awesome!
Method 3: Stovetop Method (Best for Saucy Wings)
The stovetop method is particularly good for wings that are covered in sauce, as the direct heat helps to caramelize the sauce and intensify flavors.
Here’s how to reheat wings on the stovetop:
- Allow wings to reach room temperature
- Heat a non-stick or cast-iron skillet over medium heat
- Add a small amount of oil or butter to the pan
- Place wings in the skillet and cook for 3-5 minutes, flipping occasionally
- Ensure heat distributes evenly for a thorough reheat
Pro tip: If the wings start to dry out, add a splash of water or chicken broth to the pan and cover with a lid for a minute. This creates steam that keeps the inside moist while allowing the exterior to crisp up.
I love using this method for buffalo wings or any saucy variety – the heat really wakes up the flavors in the sauce!
Method 4: Microwave Method (Quickest Option)
While not ideal for crispy results, the microwave is the fastest option when you’re short on time. Chef Littley describes it as a “last-resort option,” and I tend to agree. However, there are ways to minimize the dreaded microwave sogginess.
Here’s the best approach:
- Line a microwave-safe plate with a damp paper towel
- Place wings on the plate and cover with another damp paper towel
- Microwave on medium power (not full power!)
- Heat in 30-second intervals, checking frequently
- Total heating time should be about 2-3 minutes, depending on quantity
Pro tip: You can combine methods for better results! Use the microwave to do most of the reheating, then finish in the oven or air fryer for a few minutes to crisp up the skin.
While this isn’t my favorite method, it works in a pinch when I’m super hungry and don’t want to wait!
Method 5: The Steaming Method (Rescue for Already Dried-Out Wings)
If your wings have already dried out, the steaming method can help revive them by adding moisture back into the meat.
Here’s how to do it:
- Place wings in a heatproof steamer basket
- Position the basket over simmering water
- Cover and steam for 5-7 minutes
- For crispy skin, finish in a skillet, oven, or air fryer for a couple of minutes
This two-step process takes a bit more effort but can save wings that would otherwise be too dry to enjoy. The steaming rehydrates the meat, while the final quick cooking method crisps up the skin.
Proper Storage Is Key to Good Reheating Results
Before you even get to the reheating stage, how you store your wings makes a huge difference in the final result.
Follow these storage tips:
- Let wings cool completely before storing (hot wings create steam in containers, leading to sogginess)
- Store in an airtight container or wrap tightly in foil or plastic wrap
- Refrigerated wings last up to 4 days
- For longer storage, freeze wings for up to 3 months
- For freezing, wrap wings individually in parchment paper before placing in a sealed freezer bag
Comparison of Reheating Methods
| Method | Best For | Time | Crispiness | Juiciness | Ease |
|---|---|---|---|---|---|
| Oven | Overall quality | 10-15 min | ★★★★★ | ★★★★☆ | ★★★☆☆ |
| Air Fryer | Small batches | 5-7 min | ★★★★★ | ★★★★☆ | ★★★★☆ |
| Stovetop | Saucy wings | 3-5 min | ★★★★☆ | ★★★★☆ | ★★★★☆ |
| Microwave | Quick reheating | 2-3 min | ★☆☆☆☆ | ★★★☆☆ | ★★★★★ |
| Steaming + Finishing | Dried-out wings | 7-10 min | ★★★☆☆ | ★★★★★ | ★★☆☆☆ |
What About Different Types of Wings?
The best reheating method can also depend on the type of wings you have:
- Buffalo or saucy wings: Oven or stovetop methods work best to avoid burning the sauce
- Dry-rubbed wings: Air fryer or oven methods preserve the seasoning
- Breaded wings: Oven or air fryer to maintain the crispy coating
My Personal Experience
I’ve tried all these methods multiple times (yes, I eat a lot of wings!), and I’ve found that the air fryer is my go-to for small batches when I’m just reheating wings for myself. It’s quick, easy, and gives that perfect crispy texture.
For larger batches when I’m feeding friends during game day, the oven method is more practical. While it takes longer, I can reheat a whole tray at once.
I almost never use the microwave anymore unless I’m absolutely starving and can’t wait the extra few minutes for better results.
Common Mistakes to Avoid
- Reheating straight from the refrigerator – Let wings come to room temperature first for more even reheating
- Using too high heat – This dries out the wings before they warm through
- Overcrowding – Wings need space for heat to circulate
- Adding sauce before reheating – This can cause burning or make wings soggy
- Overheating – Once they reach 165°F internal temperature, they’re done!
Final Thoughts
Reheating chicken wings doesn’t have to result in a disappointing meal. With these methods, you can enjoy wings that taste almost as good as they did fresh out of the fryer or oven. The key is finding the right balance between restoring moisture and recrisping the skin.
My recommendation? Give the oven or air fryer method a try first, as these consistently produce the best results. But don’t be afraid to experiment with the other methods based on what equipment you have available and how much time you can spare.
What’s your favorite way to reheat chicken wings? I’d love to hear your experiences in the comments below!
FAQs About Reheating Chicken Wings
How can I tell if my chicken wings are still good to eat?
Trust your senses – if they smell off or look slimy, throw them out. Otherwise, properly stored wings last about 3-4 days in the refrigerator.
Can I reheat wings more than once?
For food safety reasons, it’s best to only reheat wings once.
What’s the best way to reheat frozen wings?
Thaw them in the refrigerator overnight first, then use one of the methods above. If you’re in a hurry, you can reheat from frozen in the oven, but add about 50% more cooking time.
Should I add more sauce before or after reheating?
Always add more sauce after reheating to prevent burning and ensure maximum crispness.
Why do my wings always come out dry no matter what I do?
You might be cooking them too long or at too high a temperature. Remember, you’re just reheating them, not cooking them from raw.
Now go enjoy those leftover wings without compromising on taste or texture!
