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close up many frozen chicken wings.
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4.69 from 16 votes

How to Cook Frozen Chicken Wings

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 minutes
Cook Time50 minutes
Course: Poultry
Cuisine: American
Servings: 4
Calories: 292kcal
Author: Adina

Ingredients

  • 2 lb frozen chicken wings 900 g, Note 1
  • 2 tablespoons seasoning of choice

Instructions

Boil:

  • 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).

Bake:

  • Set the oven to 430 degrees Fahrenheit/ 220 degrees Celsius; 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.

Air fry:

  • 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 180 degrees Celsius/ 360 degrees Fahrenheit.
  • Flip the wings on the other side using tongs.
  • Increase the temperature to 200 degrees Celsius/ 400 degrees Fahrenheit 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.

Notes

  1. They 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.
  2. Check that the chicken is cooked through before serving; the safe internal temperature is 165 degrees Fahrenheit/ 74 degrees Celsius. 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, flip 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 degrees Fahrenheit/ 230 degrees Celsius. 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 degrees Fahrenheit/ 180 degrees Celsius. 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.

Nutrition

Serving: 4g | Calories: 292kcal | Carbohydrates: 5g | Protein: 23g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 91mg | Potassium: 286mg | Fiber: 3g | Sugar: 1g | Vitamin A: 308IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 4mg