How Long to Reheat Wings in the Oven

Reheating wings in the oven takes 10–15 minutes at 350°F (175°C) for best results. This method keeps them crispy outside and tender inside, unlike microwaving. Use a wire rack and flip halfway for even heating and maximum crunch.

Key Takeaways

• Preheat your oven to 350°F (175°C): This ensures even heating and helps restore crispiness without overcooking.
• Reheat for 10–15 minutes: Most wings are ready in this window, but check internal temperature (165°F) for safety.
• Use a wire rack on a baking sheet: Elevating wings allows hot air to circulate, preventing soggy bottoms.
• Flip wings halfway through: This promotes even browning and crispiness on all sides.
• Avoid covering with foil: Trapped steam softens the skin—skip the foil unless you’re short on time and okay with less crunch.
• Brush with sauce after reheating: Adding sauce post-reheat keeps wings sticky and flavorful without making them soggy.
• Check for doneness: Use a meat thermometer to ensure wings reach 165°F (74°C) at the thickest part.

Quick Answers to Common Questions

How long to reheat wings in the oven at 350°F?

Reheat wings for 10–15 minutes at 350°F (175°C). Flip them halfway through for even crispiness.

Can you reheat wings in the oven without a rack?

Yes, but use a foil-lined baking sheet and flip the wings halfway to prevent sogginess on the bottom.

Should I cover wings with foil when reheating?

No—covering traps steam and softens the skin. Only use foil to line the pan, not to cover the wings.

How do I keep reheated wings crispy?

Use a wire rack, pat wings dry, and avoid sauce during reheating. Add sauce after warming.

What temperature should reheated wings reach?

Wings should reach an internal temperature of 165°F (74°C) to be safe to eat.

Why Oven Reheating Beats the Microwave

Let’s be honest—no one wants soggy, rubbery wings. That’s exactly what happens when you toss leftover wings in the microwave. The microwave heats from the inside out, turning crispy skin into a chewy, unappetizing mess. Plus, it often leaves some parts steaming hot while others stay cold.

The oven, on the other hand, uses dry, circulating heat to gently warm the wings while restoring that golden, crackling exterior. Whether you’ve got buffalo, BBQ, or honey garlic wings, the oven brings them back to life with texture and flavor intact. It’s the closest thing to fresh-out-of-the-fryer quality you can get at home.

How Long to Reheat Wings in the Oven: The Golden Rule

So, how long to reheat wings in the oven? The sweet spot is **10 to 15 minutes at 350°F (175°C)**. This temperature is high enough to crisp the skin but low enough to avoid drying out the meat.

If your wings are straight from the fridge, 12–15 minutes usually does the trick. For wings that have been sitting at room temperature for 10–15 minutes, 10 minutes may be enough. Always check the internal temperature with a meat thermometer—wings are safe to eat once they reach **165°F (74°C)** at the thickest part, near the bone.

Why 350°F Is the Magic Temperature

350°F strikes the perfect balance. Higher temps (like 400°F) can burn the skin before the inside warms up. Lower temps (like 300°F) take too long and may leave the wings greasy instead of crispy. At 350°F, the fat renders slowly, the skin crisps up, and the meat stays juicy.

Step-by-Step Guide to Reheating Wings in the Oven

Follow these simple steps to reheat wings like a pro:

1. Preheat the Oven

Always preheat your oven to 350°F (175°C). This ensures the wings start cooking in a hot environment, which is key for crispiness. Don’t skip this step—cold ovens lead to uneven heating.

2. Prepare the Baking Sheet

Line a baking sheet with aluminum foil for easy cleanup. Place a wire rack on top if you have one. The rack elevates the wings, allowing heat to circulate underneath and preventing the bottoms from steaming.

3. Arrange the Wings

Lay the wings in a single layer on the rack, leaving a little space between each. Overcrowding traps moisture and leads to soggy wings. If you don’t have a rack, place them directly on the foil-lined sheet—just flip them halfway.

4. Reheat and Flip

Bake for 5–7 minutes, then flip each wing using tongs. Return to the oven for another 5–8 minutes. Flipping ensures even heating and browning on both sides.

5. Check for Doneness

After 10–15 minutes total, check the internal temperature. Insert a meat thermometer into the thickest part of a wing, avoiding the bone. It should read 165°F (74°C). If not, give it another 2–3 minutes.

6. Add Sauce (Optional)

If your wings were sauced before, avoid reheating them with the sauce on—it can burn or make the skin soggy. Instead, reheat them plain, then toss in fresh sauce right before serving. This keeps the flavor bold and the texture crisp.

Tips for Extra-Crispy Reheated Wings

Want that restaurant-quality crunch? Try these pro tips:

Pat Wings Dry Before Reheating

Use a paper towel to gently blot excess moisture from the wings. Cold wings straight from the fridge often have condensation, which steams instead of crisps. A quick pat-down makes a big difference.

Spray with Oil (Optional)

Lightly spray the wings with cooking oil (like avocado or canola) before reheating. This helps re-crisp the skin and adds a nice golden finish. Use a spray bottle or brush on a thin layer.

Use the Broiler for a Final Crisp

If your wings are warm but not quite crispy, turn on the broiler for the last 1–2 minutes. Watch closely—broilers work fast and can burn quickly. This step gives you that extra crunch without overcooking the meat.

Let Them Rest for 2 Minutes

After reheating, let the wings sit for a minute or two. This allows the juices to redistribute, keeping the meat tender and preventing them from drying out when you bite in.

Common Mistakes to Avoid

Even with the best intentions, it’s easy to mess up reheated wings. Here’s what not to do:

Reheating Cold Wings Straight from the Fridge

Cold wings take longer to heat through and often end up greasy. Let them sit at room temperature for 10–15 minutes before reheating. This helps them warm evenly.

Covering with Foil

Wrapping wings in foil traps steam, which softens the skin. Only use foil to line the pan—not to cover the wings. If you’re in a rush and don’t mind slightly softer skin, you can tent them loosely, but it’s not ideal.

Overcooking

Leaving wings in too long dries them out. Stick to the 10–15 minute window and use a thermometer. Remember, they only need to be heated through—not cooked from raw.

Using the Wrong Pan

Glass or ceramic dishes retain moisture and don’t crisp well. Stick to metal baking sheets, preferably with a rack. Dark pans work faster, so reduce time by 1–2 minutes if using one.

Sauced vs. Dry Rub Wings: Does It Matter?

Yes—and no. The reheating time is about the same, but the method changes slightly.

Sauced Wings

If your wings were tossed in sauce before refrigeration, reheat them plain to avoid burning or sogginess. Once warm, toss them in fresh sauce. This keeps the flavor bright and the texture crisp.

Dry Rub Wings

Dry rub wings reheat beautifully in the oven. The spices re-crisp along with the skin, and there’s no risk of burning sauce. Just follow the standard 10–15 minute rule.

Buffalo Wings Tip

For classic buffalo wings, reheat plain, then toss in a fresh mix of melted butter and hot sauce. This gives you that glossy, spicy coating without compromising crunch.

How to Store Wings Before Reheating

Proper storage makes reheating easier and safer.

Refrigerate Promptly

Store leftover wings in an airtight container within 2 hours of cooking. They’ll keep for 3–4 days in the fridge.

Freeze for Longer Storage

Wrap wings tightly in plastic wrap, then place in a freezer bag. They’ll last up to 3 months. Thaw in the fridge overnight before reheating.

Don’t Reheat More Than Once

Reheating wings multiple times increases the risk of foodborne illness and dries them out. Only reheat what you plan to eat.

Alternative Reheating Methods (And Why Oven Is Best)

While the oven is ideal, here’s how other methods compare:

Air Fryer

Reheat at 375°F for 5–7 minutes. Crispier than the oven, but smaller batches. Great if you have one!

Toaster Oven

Same as a regular oven—350°F for 10–12 minutes. Perfect for small portions.

Skillet (Stovetop)

Heat a nonstick pan over medium, add wings, and cover for 3–4 minutes per side. Crispy, but requires more attention.

Microwave (Last Resort)

Use a microwave-safe rack and heat in 30-second bursts. Expect softer skin—add a splash of water to prevent drying.

Conclusion

Reheating wings in the oven is simple, effective, and delivers delicious results. By following the 10–15 minute rule at 350°F, using a wire rack, and flipping halfway, you’ll enjoy crispy, juicy wings that taste almost as good as fresh. Avoid common pitfalls like covering with foil or reheating cold wings, and always check the internal temperature for safety. Whether you’re enjoying leftovers from last night’s game or prepping for a party, the oven is your best bet for perfect reheated wings every time.

Frequently Asked Questions

Can I reheat frozen wings in the oven?

Yes, but thaw them in the fridge first for even heating. Reheat at 350°F for 15–20 minutes, flipping halfway.

How long do reheated wings last?

Eat reheated wings immediately. Do not store or reheat them again, as this increases food safety risks.

Why are my reheated wings dry?

This usually happens from overcooking or reheating cold wings too quickly. Stick to 10–15 minutes and let wings come to room temp first.

Can I reheat wings on a baking sheet without foil?

Yes, but foil makes cleanup easier. If skipping foil, lightly grease the pan to prevent sticking.

Do I need to add oil when reheating wings?

Not necessary, but a light spray of oil can help restore crispiness, especially if the wings were dry.

Are oven-reheated wings safe to eat?

Yes, as long as they reach 165°F internally and were stored properly in the fridge or freezer beforehand.