Wings are the go-to party platter when it comes to hosting; whether you have friends over to watch the baseball game or it’s one of your little one’s birthday, wings are easy to make in bulk to share with your loved ones. But perhaps the best thing about making wings in bulk for the party is having some leftovers afterward.
But what can you do with all these wings to make them as good as the first time around?
There are so many ways to reheat wings; it’s hard to keep track of which is best for what situation. So we have put together a list of our favorite ways to reheat wings and included some information on the best way to store them.
Storing leftover Wings (to give you the best tasting leftovers)
Storing your leftovers is just as important as how you reheat them, as if you don’t store them properly, they’ll dry out.
The good news is that storing your wings is pretty simple. Wait until the wings have cooled to room temperature (if you’re storing them straight from the oven), and place them in an airtight Tupperware box in the fridge.
You can store the wings for up to four days in the fridge, but every day you leave them in there, they will dry out a little more.
If you have plain leftover wings, the days you store them in the fridge are a great time to marinate them in one of your favorite sauces.
We also recommend keeping any of the juices from the original cooking as you can, as this will make your leftovers even more delicious. Try to store these separately.
Reheat in the Oven
Reheating your wings in the over is the longest of our methods, but it will give you the juiciest, most tender meat.
- Twenty minutes before you want to begin cooking, remove your wings from the fridge and let them sit at room temperature. You will also want to preheat your oven to 400F.
- Once your wings have reached room temperature, deeply score any thicker wings to aid with cooking. Place all the meat in an oven tray and add any juices you saved from your original cooking.
- Add ¼ of a cup of chicken broth or stock to the bottom of the pan, and cover the whole thing in tin foil wrap.
- Once your oven has reached the right temperature, place the chicken inside, and cook for 10-15 minutes.
- Use a kitchen thermometer to check that the meat has reached 165F in its thickest parts. Once it has reached this temperature, it is safe to eat, and you can serve it.
Reheat in the Microwave
This is the method for the days when you just cannot wait for chicken.
- Pop your leftover chicken and any of the leftover juices into a microwave-safe bowl. Top up the juices with 3-4 teaspoons of chicken broth or stock.
- If any chicken wings are particularly large, cut them into smaller pieces to stop them from drying out.
- Cover the chicken with a damp paper towel, and then cover the bowl with a small plate that is microwave safe.
- Cook the chicken for 1-3 minutes, depending on how many leftovers you have. At the halfway point, flip all the chicken over. This will make sure the chicken is evenly cooked and safe to eat.
- Remove the bowl from the microwave (it will be hot, so use oven gloves), and allow to rest for 2 minutes.
- After these two minutes are over, remove the plate, and serve. As you remove the plate, a large amount of steam will be released, so please wear oven gloves whilst doing this to avoid burns.
Reheat on the Grill
This method can be done on both an outdoor and indoor grill.
- Allow your grill to reach medium heat.
- Place all your leftover wings and juices on a baking tray. If the wings look a little dry, coat them with a small amount of chicken stock or broth.
- Place the baking tray on top of the grill for around 10 minutes. Every 2-3 minutes, turn the wings to allow them to cook and brown evenly on all sides.
- At 10 minutes, use a kitchen thermometer to check that the thickest parts of the wings have reached 165F. If they have, serve them; if not, continue you cook and turn them on the grill until they are fully cooked.
Reheat on the Stovetop
This method can be done in both a frying pan and a skillet. Use a skillet if you want softer skin on your wings.
- Twenty minutes before cooking, take your wings out of the fridge and allow them to sit at room temperature.
- Once the wings have reached room temperature, place them and any leftover juices you have into a non-stick frying pan with a little oil. The pan should be at low to medium heat.
- You may want to cut up any large wings to allow them to fry better. If the wings look too dry, feel free to coat them with a small amount of chicken stock or broth.
- Keep the chicken moving in the pan, tossing and turning the wings until they have become golden brown on all sides.
- Transfer the content of the pan to a large bowl and allow to rest for 2-3 minutes, and then serve.
Reheat in the Deep Fat Fryer
Twice-cooked/fried chicken has gained a cult status in some parts of the world, with many swearing that it is better than any chicken cooked once. So why not give it a try?
- Twenty minutes before cooking, take your wings out of the fridge and allow them to sit at room temperature. At this point, add the juices you saved from the original cooking, as well as 2-3 teaspoons of chicken broth or stock.
- Prepare your deep fat fryer. You want it to be at around 370°F and have enough oil in it to cover the chicken you want to cook.
- Roll your chicken in egg, then bread crumbs before placing them in the deep fat fryer.
- Fry the wings for 2-3 minutes (depending on the size of the wings). Depending on the size of your frier, you may only be able to cook a few wings at a time, so don’t overload it, or the meat won’t cook.
- When the wings are done, the batter will be brown and crispy. Remove them from the frying and allow them to rest for 2-3 minutes on a wire rack or kitchen towel. They need this time to drain the excess oil, so don’t dig into them too quickly.
- Once the wings have drained, serve and enjoy.