Fully Cooked Chicken Wings
Fully Cooked Chicken Wings
2 (16 oz.) pkgs.
Thaw in refrigerator 12-24 hours. Chicken wings are fully cooked. Appliances vary, adjust cook times accordingly.
BAKING RACK METHOD: Preheat oven to 425°F. Place a baking rack on top of a foil-lined sheet pan. Lightly spray with non-stick cooking spray. Place desired number of wings on baking rack. Place baking sheet in center rack of oven for 25 minutes or until wings are lightly browned and crispy.
SHEET TRAY METHOD: Preheat oven to 425°F. Line a sheet tray with foil and lightly spray with non-stick cooking spray. Place desired number of wings on baking sheet. Place in center rack of oven. Bake for 15 minutes, flip wings and cook for an additional 10 minutes or until wings are lightly browned and crispy.
GRILLING METHOD: Preheat grill to medium (350-400°F). Remove wings from packaging and place on lightly oiled grill grates. Grill wings for 15-20 minutes turning frequently. Cook until wings register 145°F, are browning, and are slightly charred on all sides.