Our smoked chicken wings are fully cooked. At home, you only need to reheat them and, if you like, give the skin a brief crisp finish. I do not give them another long roast as though they were raw chicken.
Thaw before reheating
Thaw in the refrigerator, keep chilled and remove all packaging. The methods below start with thawed wings. Spread them in a single layer; a crowded basket or stacked tray heats unevenly.
Air fryer: a quick finish
Set the air fryer to 160°C. Arrange the wings in one layer and start checking after 5 minutes, turning them during reheating. Continue only until hot through. If you want more colour, give them a brief hotter finish while watching closely. Extra oil is usually unnecessary.
Oven or covered pan
For the oven, use 160°C fan / 180°C conventional and a small covered dish. Start checking after 8 minutes, then uncover briefly if the skin needs drying. In a pan, add a small splash of water, cover and warm over medium-low heat, turning the wings. Check from 5 minutes; uncover to evaporate the water at the end.
BBQ
Reheat with the lid closed over gentle indirect heat, turning regularly. Finish briefly over direct heat only if needed. Brush on a sweet glaze at the end so the sugar does not burn.
Serve as soon as hot
Check the thickest meat away from bone. For these hot-serving instructions, reheat to 74°C / 165°F, then stop heating. The checking times are not guaranteed finish times: piece size, quantity and equipment matter. There is no need for a second raw-chicken cooking cycle or a long rest.
What to make with it
For a complete meal, try Smoked Chicken Wings & Lime Rice Bowls or BBQ Chicken Wings with Slaw & Wedges. Each recipe includes measured ingredients and serving suggestions.
