Once you’ve bought chicken wings, you need to follow proper procedures for storing and handling them at home.
Safe Storage of Chicken Wings
I always try and buy my wings the day before or even the same day I will be using them. This works for me. I just make sure to set aside time to visit the store.
If you must shop ahead, fresh, raw chicken can be stored in its original wrapping for up to two days in the coldest part of the refrigerator.
However, if you plan to freeze the chicken wings, do so immediately after you get home.
You can freeze most chicken in its original packaging safely for up to two months or place the pieces in freezer bags. Do this with any extras you buy and do not need for the party. Stocking the freezer with a few bags of wings can be a real time saver and “life saver” for those unexpected parties or visits. Just make sure to rotate the stock every month or so. This should be easy for you to do — just buy some new chicken wings on a visit to the store to replace the ones in the freezer. Wings also make a great fast week-night dinner.
Thawing Frozen Chicken
Thaw frozen chicken, wrapped, in the refrigerator for best results. You should allow 24 hours thawing time for a large bag of wings. Sure this will require you to do some advanced planning but it is the best and safest way.
If you need the chicken quicker than that (like for that unexpected cookout or visit) thaw it in the microwave or IN THE SEALED BAG under cold running water. Never thaw chicken on the kitchen counter or unbagged in water. This can promote bacterial growth.
Opening the Chicken Wings
Whether you have stored your wings or opened them right from the grocery, just before you cook, smell your chicken wings.
Any “off” odors could signal spoilage. However, if you notice a strong, unpleasant odor immediately after opening a sealed package of chicken wings, leave it open on the counter for a few minutes. Sometimes simple oxidation takes place inside the package, resulting in a slight, but harmless odor. But, If the odor is still there when you check it again, DO NOT use the chicken. If it hasn’t been too long and is still appropriate to do so, return the wings in their original package to the store for a refund.
Remember “When in doubt, throw it out!”
Safe Handling
Everyone worries about handling poultry. Certainly you want to be safe – but if you buy quality wings first, follow basic safety procedures and use good judgement, you will be okay.
When handling raw chicken wings, the main thing to remember is that the wings will be cooked (killing any bacteria that may be present) but DO NOT touch anything that WILL NOT be cooked. In other words, don’t make your cheese ball at the same time as you cut up your wings.
Keep everything that comes into contact with the wings clean. Cutting boards and knives must be washed in hot sudsy water or in the dishwasher after using. Your hands must be scrubbed
thoroughly before and after handling.
TIP – What I do when I prepare wings is run a sink of hot sudsy water made with an antibacterial dish liquid before I start. Then I simply drop in the tools as I finish using them. If I need one again, I take it out, wash it and rinse. After I use it again I just drop it back in the sink. This is also a quick way to wash your hands if you need to do something else (grab an ingredient, answer the phone, etc.) When I finish preparing the wings and have them ready to cook, I wash everything in the sink and rinse or, more often, place everything from the sink into the dishwasher. Then I use a wash cloth dipped in the sudsy water to wipe the counter.
Raw chicken can harbor harmful salmonella bacteria. If bacteria are transferred to work surfaces, utensils or hands, they could contaminate other foods, as well as the cooked chicken, and cause food poisoning. With the precautions I just mentioned, this is easily prevented.
Cooking Safety
Chicken should always be cooked completely before eating. The juices should run clear when you cut the chicken. Always check the largest piece, at the fattest part for doneness. If you see blood close to the bone, cook it longer.
You should never cook chicken partially and then store it to be finished later, since this promotes bacterial growth as well.
Marinade and Sauce Safety
NEVER reuse marinade or dip into a sauce that has touched raw chicken.
Throw out all marinade and the bag you used after using. (If you used a container to marinade, wash thoroughly and allow to dry completely before using again.)
For sauce that will be used to baste the wings and also as a dipping sauce at the table, divide the sauce BEFORE using. As soon as you make the sauce, divide it in half. Place one half in the refrigerator and use the other for basting. Toss any remaining basting sauce when done cooking. Place the half from the refrigerator (heated if desired) on the table for dipping.