Broiling for 45 minutes???

Hello, I have a recipe for Cajun chicken wings that says to broil the chicken wings for 45 minutes. This seems like a misprint. Won’t anything broiled for that long turn into a burnt crisp? If it is a misprint or typo, how long should I broil the wings? Thanks!

Poultry is done when the center internal temperature of the piece of meat (or meat next to the bone) reaches 185-F. Use a digital probe thermometer. Cooking it beyond that point just makes it tough. Go by the temperature, not the time.

Cooking is a balance. You want the outside to get done about the same time as the center of the meat is done (185-F). If you cook at too hot a temperature, the outside could be burned while the center is still raw.

I checked out several recipes for broiled wings. Most said to broil 6 or 7 inches away from the broiler for about 7 minutes per side (total about 15 minutes). I would still use a thermometer to make sure the center of each wing, in the thickest part of the meat, was done to 185-F.

Thanks for the reply, but I don’t have a digital probe thermometer. I ended up broiling them for a little over 30 minutes, cut into a piece and saw no pink so I assumed they were fine. I definitely need to get one of those thermometers, though.