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Recommended by Lisa Ashcraft-Carr, MS, RD, LD, Oncology Dietitian at United Hospital Center
Courtesy of USDA.gov
The star of most tailgates is the chicken wing, crispy and covered in a delicious sauce. If you are going to make wings for your next tailgate, follow these steps to make sure your dinner’s star player is safe to eat. You do not want to get a penalty for giving your guests food poisoning.
Baking Your Wings
To start baking wings, preheat your oven to 400 °F. Meanwhile, place your wings in a rimmed baking sheet. To ensure maximum crispiness, do not crowd the wings and place them in a single layer.
After 30 minutes of cooking, take out the pan, flip the wings and continue baking for another 15 to 20 minutes. This will ensure both sides of the wings are crispy. Read on to learn how to properly take the internal temperature of a sample of your wings before you serve them. Taking the internal temperature is the only way to know if the wings are fully cooked and ready to eat.
Taking the Temperature
When baking wings, it is important to take the internal temperature of multiple wings with a clean food thermometer. For an accurate reading, insert the meat thermometer into the thickest area of the wing, being careful to avoid the bone.
If the wings are below the minimum safe internal temperature of 165 °F, return to the oven.
After Cooking
Coat your delicious wings with a sauce of your choosing and remember to refrigerate leftovers within 2 hours. Cooked food left out longer than 2 hours can rapidly grow bacteria, making it unsafe to eat.
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