How Do You Tuck the Wings to Roast a Chicken?

The golden skin and tender flesh of a perfectly roasted chicken provides an inviting entree at any dinner, but burnt wing tips can ruin the presentation. The thin tips cook more quickly than the rest of the chicken -- and in the worst case scenario -- they may spread a burnt flavor to the nearby wing meat. Tucking the tips beneath the bird so that they cook more slowly helps, but it is necessary to truss the chicken to make sure the wings don't slip free during roasting.

Things You'll Need

  • Roasting pan
  • Kitchen twine

Instructions

  1. Set the chicken in a greased roasting pan, with the breast facing up.

  2. Lift the wings from the body and rotate them slightly so that they move backwards more easily. Tuck the tips of the wings beneath the chicken.

  3. Cut a 3-foot length of kitchen twine. Cross the tips of the chicken legs and wrap the twine around them to hold them together, pulling tightly.

  4. Pull the ends of the twine toward the neck of the chicken. Cross the twine over the outside of the wings, pinning them in place. Join the two ends of twine together over the chicken's neck hole and tie in a secure knot.

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