temperture of cooking chicken legs

Unknown · February 2007

I could not find the correct temperture & time limit for cooking chicken parts legs wings ect. Thanks for your help.

The Virginian · February 2007

BARRY HENDRIX,
For leg and thigh, 180 degrees.
For breast, about 165 I think.
For wings, I often take them up to 190 or more.

AZRP · February 2007

BARRY HENDRIX,
I take legs and thighs to 200, get a little bit crispier skin and the meat is very moist. -RP

Celtic Wolf · February 2007

BARRY HENDRIX,[p] If you go by the new USDA standards all poultry parts can be cooked to 165 and be safe. Some will say that they don't feel the thighs and legs are cooked enough at this temp, but they are.[p] You don't want to get the White Meat much above 165 because it will start to dry out and this includes skinless wings. Skin on wings will stay moist at a higher temp.[p] Dark meat is still moist as it approaches 180+.[p]As for times.. It's done when it's done. Times will vary with temp of the cook.

fishlessman · February 2007

BARRY HENDRIX,
ive only been cooking thighs and wings, never really checked wings that i can remember but i would assume they are similar to thighs. i cook them til they start to get crunchy at 250-275 degrees and the internal is 190 to 200.

temperture of cooking chicken legs

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