Wing.
Drumette, flat and tip. Skin and fat make it forgiving; the skin needs high heat to crisp.
Chicken wing cooks to the doneness you like, at or above the USDA minimum of 165 F. It is not a low-and-slow cut.
Where it comes from
FSIS lists wings or wingettes (2 to 3 oz) at 8 to 12 minutes per side on a grill. In a smoker the usual approach is smoke at 275 F then finish hot (400 F or a grill) to crisp the skin. Sauce goes on after cooking or in the last minutes (FSIS: last 15 to 30 minutes for a smoke).
USDA FSIS primal: wings. Six regions, matching master chicken-B (whose diagram labels all six correctly; chicken-A omits the thigh callout on the bird).
- Best methods:
- smoke then crisp, grill, fry
- Slice:
- Split at the joints.
- Rest:
- Serve hot.
Scores are Pit Log editorial, anchored to FSIS tenderness notes.
What you will see at the counter
| Cut | Methods | Finish | Notes |
|---|---|---|---|
| Whole wings | smoke then crisp, grill | 165 F (USDA) | Probe the thickest part of the drumette. Many cooks take wings to 175 F or more for texture; that is preference above the minimum. |
| Party wings (drumettes and flats) | smoke then crisp, grill, fry | 165 F (USDA) | FSIS planning: 8 to 12 minutes per side grilled. |
Safe. Then done.
165 F (73.9 C)
Breasts, whole bird, legs, thighs, wings, ground poultry, giblets and stuffing. For a whole bird, check the innermost part of the thigh and wing and the thickest part of the breast. This is a food safety floor, not a preference. Where any other number on this page is lower, this one governs.
Source: USDA Food Safety and Inspection Service, Safe Minimum Internal Temperature Chart, page updated 2025-04-14, read 2026-09-02.
1.5 to 2 hours total: about an hour of smoke, then a hot finish. Approximate.
chicken dark meat preference
Thighs, drumsticks and whole legs. Culinary preference, barbecue convention.
| Doneness | Internal temp | Vs. USDA 165 F |
|---|---|---|
| Safe minimum (all chicken) | 165 F | At or above the minimum. |
| Dark meat, rendered and tender | 175 to 185 F | At or above the minimum. |
| Pulled or shredded | 190 to 205 F | At or above the minimum. |
Carryover: A whole bird rises several degrees during a 10 minute rest; the rest is for juiciness, USDA requires none.
More on the chicken temperature page and the full chart.
Smoke
- Cherry: Fruity, mild, and it colours the meat a deep mahogany. Pairs with almost everything.
- Apple: Sweet, fruity, gentle. Builds slowly; forgiving on poultry and pork.
- Hickory (light): Bold, savoury, bacon-like. The classic pork and rib smoke; heavy-handed on poultry.
What ruins it
- 01Low and slow to the end; rubbery skin.
- 02Saucing early and burning the sugar.
Cook it
- Alabama White Sauce: in the test kitchen. Not published yet.
- Instant-read thermometerThe single tool FSIS says is the only reliable way to know food is safe. Appears on every cut page.
- Wire cooling / smoking rackWings, belly strips, salmon trim.
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Then write down what happened
Pit temp, wood, wrap, final temp, rest, result. The chart says what usually works. Your log says what worked for you.