Many types of cooking methods can be applied to the wings of poultry. Wings are similar to leg meat and require longer cooking times due to the fat, connective tissue and collagen within. The meat must be cooked through to make it tender and is more forgiving if overcooked. Note: poultry wings will obviously take less time to cook than poultry legs as they tend to be smaller.

Most-Suitable:
Dry-heat: deep frying, roasting/baking, grilling, spit-roasting
Moist-heat: poaching, simmering, steaming, braising

Suitable:
Dry-heat: broiling, shallow frying
Moist-heat: en papillote

Less Suitable:
Dry-heat: searing, pan frying, stir frying, sauteing
Moist-heat: boiling

Not Applicable:
stewing and pot roasting