Chicken wings
Lots of skin and cartilage, so they can go further.
Rare
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Medium rare
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Medium
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Well done
Rest time
Cooking helper: how long to go?
Check the core temperature of your chicken wings now and then. After two readings the helper works out when it will be done. Then start the rest timer.
1. Pick your doneness
2. Measure the core temperature
Measure every 5 to 10 minutes at the thickest point. Your readings are kept if you close the page.
3. Let it rest
Tip: large cuts rise another 2 to 5 °C while resting, so take them off a little before the target.
All internal temperatures in one chart · Resting meat: how long and why
About Chicken wings
Chicken wings are largely skin, cartilage and connective tissue, with relatively little muscle. That explains why the target here sits higher than for any other part of the bird.
At 74 degrees a wing is safe, but the cartilage is still firm and the skin still chewy. Around 80 degrees the collagen has converted, the meat releases from the bone, and the skin has reached the point where it can crisp. Those extra degrees cost you nothing here and gain you a lot.
Crisp skin needs two things: a dry surface and enough heat on the outside. Many people dust wings lightly with baking powder, which raises the pH of the skin and speeds up browning. It works without, but it takes longer.
Measuring a wing is fiddly given the size. Push the probe into the thickest part of the upper segment, parallel to the bone, and otherwise trust colour and feel; at this size the temperature gradient inside the piece is small.
Tips
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Most voted
Gaar ze door tot 80°C: het vel wordt knapperig en het kraakbeen zacht.
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