Chicken wings are a popular appetizer or snack, but sometimes when you get an order of wings, you may notice some black or dark brown stuff on them. What is that mysterious dark substance? Here’s an explanation of what that stuff is and whether it’s safe to eat.
It’s Burned Bits of Skin and Fat
The black material on chicken wings is usually just charred or browned chicken skin and fat. When the wings are cooked at high temperatures, especially over direct heat like grilling or broiling, the chicken skin browns, crisps up, and can even burn in spots.
This browning reaction is called the Maillard reaction. It happens when the proteins and sugars in the chicken skin are exposed to heat. The Maillard reaction not only causes browning, but it also produces lots of flavor compounds, which is why browned and charred meats tend to taste better than less cooked ones.
Why Do Wings Burn So Easily?
Chicken wings have a high ratio of skin to meat. The skin contains fat and collagen, which are prone to burning and charring at high cooking temperatures. Wings also have a irregular shape with nooks and crannies that can catch and pool hot cooking fat, encouraging burning.
Cooking methods like grilling, broiling, baking, and air frying are high heat and frequently used for cooking wings. These expose the wings to temperatures of 400°F or above. The hot heat quickly crisps and chars the fatty wing skin.
Is it Safe to Eat the Burnt Bits?
The blackened skin and fat on wings may look unappetizing, but it is perfectly safe to eat. The charring and browning do not mean the chicken is undercooked or dangerous. As long as the wings reached the safe internal temperature of 165°F to kill any bacteria, the burnt exterior is just a cosmetic issue.
Some examples of what would make burned wings unsafe to eat include:
- Raw, undercooked chicken under 165°F
- Extremely burned wings that are also dried out and tough
- Wings burnt so badly they taste rancid or acrid
With just minor black spots or light charring, the wings are completely fine to eat and enjoy.
How to Prevent Burned Wings
If you want to avoid the burnt bits on your chicken wings, here are some tips:
- Use lower heat and cook more slowly, such as baking at 350°F instead of425°F
- Fry the wings since hot oil doesn’t burn as readily as dry heat
- Coat wings in a little oil or butter so they brown more evenly
- Cook wings indirectly, such as on a cooler side of the grill
- Flip and rotate wings frequently while cooking
- Cut off and discard any badly burnt portions after cooking
What About Black Spots on Raw Chicken?
Sometimes you may notice dark spots or dots on raw chicken meat. This is different than cooked chicken skin burning. The black specks on raw chicken are due to:
- Melanosis – Harmless pigment changes in older chicken
- Bruising – Blood spots under the skin from trauma
- Microscopic feather fragments – Bits of feather that got picked up during processing
These small black specks on raw meat are unsightly but harmless. You can trim them off, but they pose no health risks if cooked properly.
Conclusion
The black or burnt material on cooked chicken wings is usually just well browned skin and fat. It’s unattractive, but the burnt parts are completely edible and safe as long as the wings reached 165°F internally. To minimize burning, use more gentle cooking methods or lower heat. But don’t be afraid to enjoy those crispy charred chicken wings!