How to Cook Frozen Chicken Wings

4.69 from 16 votes

Learn how to cook frozen chicken wings; it’s fast, easy, and convenient! You can bake, boil, or air fry chicken wings from frozen.

Prep Time2

Cook Time50

Course: Poultry

Cuisine: American

Servings: servings

Calories: 292kcal

Author: Adina

Boil water: Bring a large pot of water to a boil. Dissolve a chicken stock cube, or one teaspoon chicken stock powder, or paste into the water. Alternatively, add salt, black pepper, and 2-3 bay leaves.
Cook: Carefully add the frozen wings. Cook for about 15 minutes or until cooked through.
If they are frozen in a block, let them cook for 5 minutes and carefully pull them apart using two forks. You might need to add a couple of minutes to the cooking time; always check that the wings are cooked through before serving (Note 3).
Continue cooking: See Note 3 for instructions on how to continue cooking boiled wings (broil, bake, grill, deep fry).

Set the oven to 430°F/ 220°C; you don’t have to preheat it. Line a baking tray with aluminum foil and place a wire rack on top. Lightly brush the rack with oil or spray it with nonstick spray.
Bake: Arrange the frozen pieces on top. Bake for 25 minutes.
Season and flip: Remove the tray from the oven and sprinkle the wings generously with seasoning. Flip them using tongs and season the other side as well.
Return to the oven and bake for another 25 minutes or until cooked through.
Broil: If the wings are not crispy enough after 50 minutes, turn on the broil and broil them for 5 to 10 minutes or until crisp. Keep an eye on them so that they don’t burn.

Preheat the air fryer, if necessary. My air fryer needs 3 minutes preheating.
Season: Place the frozen wings in a large bowl, sprinkle with the seasoning and toss well to coat.
Cook: Place the pieces into the basket in a single layer. Cook for 10 minutes at 360°F/ 180°C.
Flip the wings on the other side using tongs.
Increase the temperature to 400°F/ 200°C and continue cooking the wings for another 18 to 20 minutes, shaking the basket every 5 minutes.
You can toss them with sauce now and cook them for 2 more minutes.

The chicken wings can be whole or split. If they are whole, add 5 to 10 minutes to the cooking time, and check that the wings are cooked through.
Check that the chicken is cooked through before serving; the safe internal temperature is 165°F/ 74°C. If you don’t have a meat thermometer, tear a wing and check the color of the meat near the bone; it should be completely white; there is no pink allowed.

3. Continue cooking boiled chicken wings:

Broil: Preheat the oven to broil, line a baking sheet with aluminum foil, and brush it lightly with oil (or spray it with nonstick spray).
Arrange the boiled pieces on the tray and season them generously on both sides. Broil for 5 minutes, fli,p and broil for another 5 minutes or so until the skin is golden and crispy. Keep an eye on them so that they don’t burn. You can toss them with sauce after the initial 5 minutes if you like, and continue cooking them until done.
Bake: Preheat the oven to 450°F/ 230°C. Line a baking sheet with aluminum foil and brush it lightly with oil (or spray it with nonstick spray). Season the wings and bake them for about 20 minutes.
Grill the dried and seasoned boiled wings for about 10 minutes on medium heat until nicely charred and crispy. Flip them regularly.
Deep-fry: Heat vegetable oil in a deep pan (about 3 inches/ 7 cm deep) to 350°F/ 180°C. Ensure that the pieces are completely dry. Fry them in batches, for about 10-15 minutes per batch or until golden brown and crispy. Place on kitchen towels to remove the excess fat.