Abstract: In order to obtain optimal cooking and drying time of salty chicken wings, chicken wings were cooked at 80 ℃ for different lengths of time (10, 20, 30, 40 min), and drying at 60 ℃ for different lengths of time (20, 40, 60, 80, 100, 120 min) to observe changes in water loss rate, salt content, color and texture. Results showed that drying time had a significant impact on water loss rate, salt content, water content and color (L*, a* and b*) (P＜0.0001), while cooking time did not exhibit a significant impact. Chicken wings subjected to cooking for 40 min and drying for 40 min had the minimum hardness, the best chewiness and better resilience. In conclusion, the optimal processing parameters of salty chicken wings include cooking for 40 min and drying for 40 min.

Key words: salty chicken wing, cooking, drying, texture, quality