Thawing Chicken Wings
Thawing Wings
Large bags of frozen chicken wing drum and flat sections, sometimes called “party wings,” are easy to find in almost every grocery store. They are also often less expensive than fresh wings.
Once fried, if properly prepared, you will likely not be able to tell the difference between frozen and fresh wings, though not always. In my experience, frozen wings can be just as good as fresh, but they aren’t always, and I have a theory about why...
Fresh vs Frozen Wings
Fresh wings are generally more expensive because they will perish if not processed and transported quickly to the grocery store. All of that extra effort costs money.
The fact that they are fresh alone tells you they probably aren’t that old. In the store, you can get a good idea of their condition. Since they are sold in trays with only plastic wrap on top, you can usually see exactly what you are getting.
Frozen wings, on the other hand, are much harder to judge because in the processing facility they are rapidly frozen, coated in ice and then sealed in bags to help preserve and protect them. Unlike fresh wings in a tray, you can tell very little from looking at a large bag of frozen wings.
One thing to check is whether the wings are still separate. One solid block of ice with wings sticking out of it is usually a bad sign.
They also tend to cost less than fresh because freezing gives manufacturers, distributors and grocery stores much more flexibility. Under the right conditions, frozen wings can be stored for months and transported long distances with far less urgency and less waste.
Frozen Wing Theory
After they are processed and bagged in the factory, the wings may travel through trucks, warehouses, distribution centers and grocery stores before reaching your freezer. Along the way, there are many opportunities for delays, temperature fluctuations, partial thaws, refreezes, equipment failures, human error and inefficiencies. Once in the store freezer, doors may be opened frequently or left open accidentally. Someone might even place the wings in their cart and return them an hour later before checking out.
Many partial thaws and refreezes will likely impact wing quality and could affect our ability to create the kind of Buffalo wings we spend so much time obsessing over.
Having said all that, I use frozen wings often and they frequently turn out great. The best thing you can do is find a brand you like and a store you trust. If they are good one time, there’s a good chance they will continue coming from the same place and be treated the same way.
Danger Zone
What is the danger zone? It’s the temperature range between 40°F (4°C) and 140°F (60°C) where bacteria are happiest and reproduce quickly. Raw chicken should stay out of this range as much as possible.
Don’t panic, you have some time. According to the USDA, you generally have about 2 hours to work with raw chicken while it is in the danger zone, or about 1 hour in temperatures above 90°F (32°C).
This is why refrigerator thawing is recommended and why wings should never be thawed on the counter or with hot water.
When thawing wings, store raw chicken on the bottom shelf and sanitize surfaces that come into contact with the chicken or packaging. This includes countertops, trays, utensils, refrigerator surfaces and even the sink.
Thawing
There are several ways to thaw chicken wings, each with its own advantages and disadvantages. Some methods are faster while others produce more consistent results.
I recommend refrigerator thawing whenever possible.
It produces the most consistent wing quality and gives excess ice and moisture time to drain away before frying. Cold water thawing works well when you are short on time but isn't exactly quick, requires more attention, and may produce less consistent results. Microwave thawing works in an emergency but will often partially cook the wings and produce unpredictable results.
Refrigerator Thawing (Recommended)
A five-to-ten-pound bag of frozen wings should thaw within 24 hours but could take longer depending on how cold your refrigerator is and how you set it up.
The easiest way is to simply place the bag of party wings on a baking sheet and put it on the bottom shelf of the refrigerator, but it’s not ideal.
Frozen wings are coated in extra ice, which becomes extra water. Thawing the wings over something with holes, such as a colander or a wire rack over a baking sheet, will allow that extra water to drain away and that’s exactly what we want.
The less moisture the wings contain before the drying process begins, the faster they will dry and the crispier the skin can become. This is even more important if you plan to skip the drying stage entirely.
Wet wings can also cause dangerous splattering and possible oil overflow when added to hot fryer oil.
Cold Water Thawing
Cold water thawing is my second favorite thawing method. It will thaw the wings just as well as refrigerator thawing, but it won’t remove as much water.
This just means you will want to dry them off as well as possible with paper towels before frying.
Here’s how to do it:
- Fill a large bowl or container with cold water.
- Put your frozen wings in a bag without holes and remove as much air as possible.
- Put your bag of wings in the bowl of cold water. The bag may float, so weigh it down with something to keep it fully submerged.
- Replace the water with fresh cold water every 30 minutes until the wings are thawed.
Keep the wing temperature out of the danger zone. They should not be allowed to rise above 40°F.
Also, do not run frozen wings directly under cold water as this can negatively impact skin and meat quality.
Microwave Thawing (Not Recommended)
Microwave thawing will produce unpredictable results. Microwaves do not thaw wings evenly.
No matter how low you set the power or how often you stop to flip or move the wings around, some parts of the wings will heat and cook faster than others.
In the end, you will likely be left with some wings that are partly cooked while others are still frozen. You may even have wings that are both cooked and frozen at the same time.
If your goal is to make perfect Buffalo wings, this is not the way to do it.
However, if you are still desperate enough to use the microwave, the following guidelines may help produce slightly less bad results.
Keep in mind that microwaves, depending on the make and model, have different wattages and power levels, making it impossible to create a process with repeatable results that will work with all models.
Assuming you are using party wings that are frozen but all separate:
- Spread the frozen wings over a shallow microwave-safe dish in as even a layer as possible.
- Use the lowest or close to the lowest defrost setting available on your microwave. About 20% to 30% power usually works well.
- Only thaw about 2 to 3 pounds at a time.
- Microwave for about 5 minutes, then rearrange, rotate, and flip the wings. Allow them to rest for a few minutes. If you notice overly hot spots or obvious cooking, reduce the power and time slightly for the next round.
- Repeat as many times as necessary until the wings are no longer frozen solid.
- Finish the last bit of thawing using the cold water method by putting the wings in a zipper bag and submerging them in cold water until the wings are thawed but still under 40°F. At this point, it should not take long.
This last part is important because there is more risk of cooking the wings near the end of the thawing process.
And Don’t Forget
Regardless of how you choose to thaw your chicken wings, remove as much excess water as possible before moving on to the next step, whether that is seasoning and frying or seasoning and drying in the fridge.
The less moisture the wings contain, the safer they will be to fry, and the crispier the skin can become.
Season the wings: I recommend 1/2 tsp kosher salt or 1/4 tsp regular table salt per pound of wings. Salt improves flavor and works well with the drying process. See the 