Chicken wings are easy-to-make, fun to eat, and very, very tasty. For that reason, you’ll often find yourself overdoing it with the amount that you’ve prepped. That’s alright. It’s better to be on the generous side in this instance.

Still, you aren’t going to throw away those tasty, tasty wings, right? You’re going to put them into the refrigerator for later today or tomorrow. Be warned, though. Reheating them properly when the time comes is an art form in itself.

In the Oven

The oven is probably the best option to reheat chicken wings. Using this method, you’ll get a nice crispy outside, without drying the meat out on the inside. Juiciness and crispiness upon reheating? Could it be that simple?

Well, yes and no. This is definitely doable, but it isn’t the most simple and straightforward way to reheat wings. Here’s how to do it.

First of all, you need to preheat the oven to 350°. This will make sure that your wings are entering a hot environment. However, you shouldn’t put the wings into a preheated oven straight from the fridge. They should sit at room temperature for around 15 minutes first. In the interim, go ahead and prepare a sheet pan. Use non-stick spray to avoid, well, sticking.

Then, after the 15 minutes have passed, arrange the leftover wings on the pan at approximately an inch apart. Now, insert the wings into the oven. Leave them for about five minutes and then take the pan out. Flip the wings and let the other side heat up for another five minutes or so. The internal temperature of the wings should be in the ballpark of 165°. Use a thermometer to confirm.

You Can Use the Oven’s Broiler

You can reheat any chicken wings under a broiler and use the high heat to get a really crispy skin.

Start by preheating the broiler at a high setting for a few minutes. The rack is supposed to be around 10” from the heating element. While the broiler is heating up, take out a foil-lined baking sheet, hit it with a little spray of cooking oil and arrange the wings so they are not touching each other.  Put the wings under the broiler, wait for around 5 minutes and then flip the wings. Wait for another 2 minutes, and they should be done.

The trick to using a broiler is to keep a close eye on the wings while they are warming up.  The broiler puts out a lot of heat and the wings can go from “crispy” to “burnt” pretty fast.

Using an Air Fryer

An air fryer is still a fryer but provides you with fried food that’s much healthier than deep-fried food. Due to the fact that air fryers are built to require minimal amounts of oil, they’re great for reheating stuff. So, yes, you can definitely use an air fryer to reheat your wings.

To start things off, take the wings out of the fridge and let them sit at room temperature for at least 15 minutes. Now, depending on whether your fryer is basket- or cooking rack-based, place the wings accordingly. They should be about 1” apart. Set the fryer to 350° and cook the wings for around 10 minutes. If you want to get things done faster, set it to 375° and cook the wings for 7 minutes. Keep in mind that 350° and 10 minutes is recommended here.

Now, remove the wings from the air fryer and enjoy your tasty meal. The only downside of using the air fryer to reheat wings is that you’ll have to clean up afterwards.

In the Microwave

You can do a lot of reheating with a microwave. In fact, reheating constitutes the vast majority of duties that a microwave performs. And of course, you can reheat wings this way as well. It might not yield the best results, but it’s definitely a quick and easy option. Besides, it’s not like the wings are going to taste bad out of the microwave.

Still, this method may dry them out too much. Before lining up the wings on a microwave-safe plate, therefore, line the plate with a damp paper towel. This will help absorb the extra moisture. Then, place the wings on the plate. And finally, place another damp paper towel on top of the wings.

Now, place the wings inside the microwave and set the timer to about two minutes. No matter what, don’t let the wings overheat, as this will dry them out and ruin the taste and texture completely. You’re aiming for a slightly warm temperature.

If you want the best and quick results, combine the oven and microwave methods. Before warming the wings up inside a microwave, set the oven to 350°. Once the wings are out of the microwave, place them inside the oven (on the baking sheet) and cook them for around one minute. Flip the wings and go for another minute. This is a quick method of reheating wings.

On the Grill

Grilling is also elementary and straightforward. Whether you’ve cooked the wings on a grill or not, you can use your regular old grill to reheat them. This method, however, is labor-intensive, if you don’t want to end up with charred wings.

Think of it as a barbecue. To all intents and purposes, you can make an event out of it. Set the grill up, buy some beer, invite some friends around, and start reheating those wings. If you do it properly, no one will even notice that the wings aren’t straight off the grill.

Inside a Toaster Oven

This is by far the quickest way to reheat wings. Keep in mind that reheating wings in the toaster oven will not yield the ideal results. Still, if you’re low on time or energy, it’s a great way to avoid a ton of headache.

To get started, use a piece of aluminum foil. Place the wings on the foil and then put the foil in the toaster oven. Turn the oven to 350°. Heat them for around 5-10 minutes. Now, remove the wings from the oven, let them cool a bit, and dig in. Simple and straightforward.

Breaded vs. Naked

Breaded wings are covered in seasoned bread crumbs. Then, they’re cooked inside a deep fryer. Naked wings are cooked without breading. Some people prefer the former, some the latter. In any case, using the above methods for reheating wings should work equally good for both breaded and naked wings.

The entire point of each and every one of the above-mentioned methods is that the meat and the crispiness remain as unexposed as possible. This preserves the taste and the texture. So, whether you’re reheating breaded or naked wings, these methods should do the trick for you and your guests.

Consider Not Reheating

Yes, seriously, think about it. Wings are one of those foods that work, whether they’re either hot or cold. Even cold wings remain as crispy and tasty as when they were fresh from the grill.

So, instead of reheating the wings, take them out of the fridge, let them sit for 15-30 minutes, and help yourself. No preparation required.

Reheating Wings

As you can see, there are ways to reheat wings without having them lose their taste, texture, or crispiness. All you have to do is follow the steps carefully. If you don’t do your due diligence, you’ll end up with a sub-par meal. In this case, you’re much better off not reheating the wings at all. Or, if you don’t mind your wings cold, let them sit outside the fridge for a while, and then dig in.

Almost nothing beats good beef brisket. Whether for a simple lunch, or during a big party, a plate is sure to impress. That said, you don’t always have the opportunity to eat brisket fresh from the barbecue pit.

In this article, we’ll show you how to properly reheat a brisket, whether whole or sliced, to ensure that it’s as, or near as good, as it was when it was first cooked.

The Proper Way to Store a Brisket

It takes time to properly cook a brisket, and usually, that’s time that a lot of people don’t have. The solution that most have found to this problem is to pre-cook a brisket, then store it in the freezer for reheating later. This cuts down on prep time during the day it needs to be served.

Properly storing a brisket makes sure that none of the juices are lost during the reheating process. No one wants dried-out slices of beef. Proper storage also applies to brisket leftovers so that you can enjoy them later.

If you’ve pre-cooked the meat for serving at a later time, allow the brisket to cool before wrapping or storage. If you haven’t sliced the meat yet, keep it unsliced. This way, all of the meat’s juices stay inside and there’s less chances of drying out during reheating.

If you’re trying to store leftovers, or if you’ve already sliced the meat, then that’s fine too. You’re just going to have to adjust the time during the reheating process.

To properly package a brisket, you’ll need to make sure that the entire cut of meat is covered and airtight. If you have plastic containers that can fit the whole thing then go ahead and use that. If not, you can use vacuum bags, plastic wrap, or foil.

If using vacuum bags, be sure to add the gravy if there’s any. You can freeze the gravy a bit beforehand, then add it into the bag before you place the brisket in the freezer. When reheating, frozen gravy doesn’t only help spread the heat evenly, it also permeates the meat adding more flavor.

Brisket stored in the fridge can keep from two to four days. If placed in the freezer it will keep from two to three months.

Thawing Your Meat

One of the most overlooked parts of reheating frozen meat is the thawing process. Although no one is going to stop you from plopping your brisket straight from the freezer into the oven, it’s usually a bad idea — frozen meat will not heat evenly. At best you’ll get warm meat outside and still-frozen meat inside, and at worst, the meat inside is warm and the outside is burnt.

Be sure to properly thaw your meat before reheating, this will ensure that the reheating process is applied to the whole cut of meat properly.

There are several ways to thaw meat, and the only real factor to consider is how much time you have before serving. Some of the best methods are:

Thawing Inside the Fridge

This is considered one of the best methods to thaw meat, or any other frozen food for that matter. Because the temperature inside the refrigerator is controlled, you don’t run the risk of spoiling your food.

The disadvantage of this method is that it’s very slow. You’ll need to have a bit of time on your hands if you want to thaw your brisket this way. At least 24 hours is needed to thaw a pound of frozen meat, though already sliced meat may take a bit less. If you know you’ll be serving pre-cooked brisket at a future date, you can begin the thawing process a day beforehand.

An often recommended, but bad idea, is to leave meat thawing on the counter. Don’t do this. If you must, make sure that you never leave the meat at room temperature for longer than an hour or two. This runs a high risk of spoilage and shouldn’t be done unless you have no other choice.

Thawing Meat Under Cool Running Water

This method is much faster than fridge thawing, if you’ll have to keep an eye on it so that it doesn’t run the risk of staying at room temperature for long.

You don’t need to run your faucet at full force when using this method. Just leave your brisket, still inside the bag, foil, or wrap, and put it under your faucet while open slightly. Even a small stream of water will do the trick. The flow of water draws the heat away constantly from the meat, making sure it thaws evenly.

Don’t thaw your brisket by leaving it in a bowl of water. This isn’t the same thing as using running water. Leaving your brisket floating in a bowl leaves no place for the heat to go, and will be a lot slower than keeping your meat under the faucet.

Thawing in a Microwave

Although a very fast way to thaw frozen meat, this is only recommended if you’re thawing even slices. Thawing a whole brisket, if you can even get it to fit, will be very tricky if you’re using a microwave for the job. Most of the time doing this will end up overcooking the outside even before you start defrosting the inside of the meat.

If you’re going to reheat brisket slices, then feel free, but stay away from this method when trying to thaw a whole brisket.

Reheating Your Brisket

Now that you have your brisket thawed, you can proceed to the best part. There are several recommended methods to reheat your brisket, and we’ll detail all of them here.

Oven Method

If your brisket is whole and unsliced, using the oven to reheat it is probably the best method to use. Of course, the steps change depending on how you stored your brisket to begin with.  The famous brisket joint in Texas, Snow’s Barbecue recommends this technique.

Vacuum Bagged Brisket or Plastic Wrapped Brisket

Don’t take the brisket out of the bag or plastic wrap. Especially if you’ve packed it in along with the gravy. If you have a deep roasting pan that you can place the entire bag in, you can heat it in the bag by following these steps:

1. Pre-heat the oven to 275° F.
2. Place your brisket, still in the bag, or wrap, in the deep roasting pan then cover it with hot water. Make sure that the entire brisket is well covered.
3. Once the oven hits 275° F, place the deep roasting pan inside.
4. Keep it in the oven for about two hours, or until the meat reaches an internal temperature of 165° F. The time needed may be shorter if you’re heating already sliced brisket. Make sure to monitor your meat’s internal temperature. A meat thermometer will prove invaluable here.
5. Once it reaches the temperature, take it out of the oven then plate for slicing and serving.

Foil Wrapped Brisket

1. Preheat the oven to about 325°.
2. Check the foil for any holes. Nothing dries brisket faster than holes in the foil. Cover it with an additional layer if needed.
3. Place a cooking rack on top of an oven tray, then put a small layer of water, fruit juice, or beef broth at the bottom. This is meant to keep the meat from drying out during reheating.
4. Place the brisket on top of the rack, then pop it in the oven.
5. For whole briskets, cook for about an hour or until internal temperature reaches 165° F. For sliced brisket, it may take a shorter time. Add more liquid if the first portion starts to dry out.
6. Monitor the meat to see if it hits the desired temperature then take it out.
7. Plate and serve.

Using a Grill or Smoker

This method is similar to the oven method, though the cooking times are a lot longer. The famous Salt Lick Barbecue restaurant claims that this is the absolute best way to reheat a brisket. Brisket that was frozen using vacuum bags or plastic wrap isn’t suited for this method, for rather obvious, plastic melting reasons. Foil wrapped whole or sliced brisket will be fine.

1. Preheat your grill or smoker to about 225° F. Place the charcoal to one side of the grill while leaving the other side without any.
2. Place your brisket, still wrapped in foil, in the side without charcoal, allowing indirect heat to permeate the meat.
3. Use your meat thermometer to check the internal temperature. You want it to reach about 155° F. Keep close watch so that you don’t overcook your meat.
4. Once at 155° F, move the meat over the charcoals, allowing direct heat to finish reheating.
5. Once the meat reaches 160-165° remove it from heat.
6. Plate and serve.

Boiling or Hot Water Bath Method

This method is similar to using the deep cooking pan in the oven. The goal of this method is to submerge the still wrapped meat in water, then heat the water until the meat reaches 165° F.

A cooking pot can be used to reheat the brisket, just make sure that your brisket can be fully submerged in water inside the pot. Also, make sure that the pot still has enough leeway that it won’t spill over once the water starts boiling.

1. Fill a pot with water. Enough to cover the brisket.
2. Put it on the stove and allow it to boil.
3. Once the water is boiling, place the brisket inside the pot. Monitor the meat until it hits an internal temperature of about 155° F or so.
4. Once it does, take the pot off the heat. Leave the brisket in for a few minutes until it hits 165° F.
5. Remove from the pot, plate and serve.

Better After Freezing

Some say that brisket is one of those foods that taste better after being frozen for a while. Though the sentiment is, at best, anecdotal, no one is going to argue with a nice slice of brisket, reheated or not. So, fire up your grill and make yourself a nice big portion of brisket. You can always reheat the leftovers for later.

Weber charcoal grills are legendary, but their gas grills are faster, more accurate, and more convenient, and Weber’s Flavorizer bars give that rich, smoky flavor you love in charcoal. If you’re in the market for a Weber gas grill, choosing from the different series and models can get a bit confusing. Here is an overview of Weber gas grills, and our top pick for the best grill for the money.

About Weber Grill Model Names

Generally speaking, Weber grill model numbers have either an “E” or an “S” followed by a 3-digit number. For models with an E, they have porcelain-enameled lids, cooking grates, and Flavorizer bars. For models with an S, they have stainless steel lids, Flavorizer bars, and often cooking grates as well. SE and SP models have combinations of steel, porcelain, and enamel components.

Weber Genesis II Series Gas Grills

The Weber Genesis II series grills are Weber’s “standard” backyard barbecue gas grills. The Genesis II grills have the upgraded GS4 grilling system, which is a comprehensive gas grill system, providing upgraded E2i infinity ignitors, unique tapered burners that provide even heat distribution, an upgraded grease management system, and upgraded Flavorizer bars. Genesis II grills are compatible with the Weber iGrill system.

For Genesis II model names, models that are even numbers (310, 330, 410) have an open cart design, while the model number that adds 5 (315, 335) is identical, but with a closed cabinet cart design: the grills and features are otherwise identical.

Overview of Weber Genesis II Models

All Genesis II models have:

• Visible fuel gauge
• A tuck-away warming rack
• Side tables
• Durable all-weather wheels with 2 locking casters
• iGrill compatibility
• Lid thermometer
• Infinite control burner valves
• Stainless steel lid deflectors
• Genesis II E-310 (also available in stainless steel, and with natural gas)
• Main burner BTU per hour input: 39,000
• Total cooking area: Primary area of 513 square inches, warming rack 156, total 669 square inches cooking space
• 3 stainless steel burners
• 6 tool hooks

Genesis II E-330 (also available in natural gas)

• Main burner BTU per hour input: 39,000
• Sear station BTU input: 9,000
• Side burner BTU input: 12,000
• Total cooking area: Primary area of 513 square inches, warming rack 156, total 669 square inches cooking space
• 3 stainless steel burners
• 6 tool hooks
• Genesis II E-410 (also available in natural gas)
• Main burner BTU per hour input: 48,000
• Total cooking area: Primary area of 646 square inches, warming rack 198, total 844 square inches cooking space
• 4 stainless steel burners
• 6 tool hooks

Genesis II E-435 (also available in stainless steel, and with natural gas)

• Main burner BTU per hour input: 48,000
• Sear station BTU input: 9,000
• Side burner BTU input: 12,000
• Total cooking area: Primary area of 646 square inches, warming rack 198, total 844 square inches cooking space
• 4 stainless steel burners
• 6 tool hooks

Genesis II Series Top Pick

The Genesis II E-330 costs a bit more than the E-310, but gives you all the convenience of a side burner and the all-important sear station. They add so much versatility to a grill, enabling you to cook almost any food, and entire meals, from your grill, and multi-task with ease. For those who grill frequently, or who often are cooking on an indoor stovetop and an outdoor grill at the same time, it’s a feature well worth paying extra for.

Weber Spirit Series Gas Grills

The Weber Spirit line of gas grills are designed to be compact and beginner-friendly, perfect for small spaces and smaller gatherings. Models have two or three burners, with compact and folding side tables to keep the footprint small. In the basic Spirit models, the propane tank is housed in a closed cabinet beneath the grill, with a built-in tank scale and indicator, while Spirit II models have an open-cart design that is designed to work with an external tank and tank scale. Weber Spirit II gas grills have the GS4 grilling system and are compatible with the Weber iGrill system.

Overview of Spirit Models

All Spirit models have:

• Built-in lid thermometer
• Infinite control burner valves
• A front-access grease tray with catch pan
• Wheels with two swivel caster and two locking casters
• Tool hooks
• Spirit E-210
• Made of: Porcelain-enameled lid, cooking grates, Flavorizer bars, painted steel door
• Fuel gauge
• Infinite control burner valves
• Main burner BTU input: 26,500
• Total cooking area: 360 primary cooking area, 90 warming area, total of 450 square inches
• 2 stainless steel burners
• 2 stainless steel fold-down side tables

Spirit E-310 (also available in a natural gas version)

• Made of: Porcelain-enameled lid, cooking grates, Flavorizer bars, painted steel door
• Fuel gauge
• Main burner BTU input: 32,000
• Total cooking area: 424 primary cooking area, 105 warming area, total of 529 square inches
• 3 stainless steel burners
• 2 stainless steel side tables

Spirit E-330

• Made of: Porcelain-enameled lid, cooking grates, Flavorizer bars, painted steel door
• Dedicated high-heat searing station
• Side burner can also be used as a table surface
• Fuel gauge
• Main burner BTU input: 32,000
• Sear station BTU input: 7,500
• Side burner BTU input: 12,000
• Total cooking area: 424 primary cooking area, 105 warming area, total of 529 square inches
• 3 stainless steel burners
• 2 Stainless steel side tables

Spirit S-315 (also available in a natural gas version)

• Made of: Porcelain-enameled cooking grates, stainless steel lid and lid handle, stainless steel Flavorizer bars, stainless steel door
• Fuel gauge
• Main burner BTU input: 32,000
• Total cooking area: 424 primary cooking area, 105 warming area, total of 529 square inches
• 3 stainless steel burners
• 2 stainless steel side tables

Spirit SP-335

• Made of: 7mm solid stainless steel cooking grates, stainless steel lid and lid handle, stainless steel Flavorizer bars, stainless steel door
• Dedicated high-heat searing station
• Side burner can also be used as a table surface
• Main burner BTU input: 32,000
• Sear station BTU input: 7,500
• Side burner BTU input: 12,000
• Total cooking area: 424 primary cooking area, 105 warming area, total of 529 square inches
• 3 stainless steel burners
• 2 stainless steel side tables

Spirit II E-210

Made of: Porcelain-enameled lid, cooking grates, and Flavorizer bars, stainless steel burners

• Built-in lid thermometer
• Fuel gauge
• Infinity ignition
• Main burner BTU input: 26,500
• Total cooking area: 360 primary cooking area, 90 warming area, total of 450 square inches
• 2 stainless steel burners
• 2 Stainless steel side tables, one folds down
• Spirit II E-310 (also available in a natural gas version)
• Made of: Porcelain-enameled lid, cooking grates, and Flavorizer bars, stainless steel burners
• Built-in lid thermometer
• Fuel gauge
• Infinity ignition
• Front access grease tray with catch pan
• Main burner BTU input: 30,000
• Total cooking area: 424 primary cooking area, 105 warming area, total of 529 square inches
• 3 stainless steel burners
• 2 Stainless steel side tables, one folds down

Spirit Series Top Pick

The best grill in the Spirit series is the E-330. It’s the best balance between the balcony-friendly small size of the Spirit grill, with the greater control and versatility provided by 3 burners. The sear station and side burner make this grill incredibly versatile and convenient, adding whole new dimensions to your outdoor cooking.

Weber Summit Series Gas Grills

The Weber Summit Series of gas grills are a premium line, many of them designed to be installed in outdoor kitchens. They have up to 6 burners, searing and simmering stations, smoker boxes, fold-away rotisseries, and all the luxury features. We will omit the built-in models and Summit Grill Center from this post, because they have different considerations than freestanding grills.

Overview of the Weber Summit Gas Grill Models

All Weber Summit gas grills have:

• Snap-Jet individual burner ignition system
• Infinite control burner valves
• Infrared burner
• Tuck-away rotisserie system with a flip-up motor
• Built-in lid thermometer
• Lighted control knobs
• Side burner
• Stainless steel side tables
• Smoker box
• LED fuel gauge
• Front access grease tray with catch pan

Summit E-470 (also available in a steel version, and a natural gas version)

• Made of: Stainless steel Flavorizer bars, 9mm stainless steel rod cooking grates, porcelain-enameled lid, painted steel doors
• Main burner, sear station, smoker box, side burner, rotisserie system
• Main burner BTU input: 48,800
• Total cooking area: 580 square inches
• 4 stainless steel burners
• Summit E-670 (also available in a steel version, and a natural gas version)
• Stainless steel Flavorizer bars, 9mm stainless steel rod cooking grates, porcelain-enameled lid, painted steel doors
• Main burner, sear station, smoker box, side burner, rotisserie system
• Main burner BTU input: 60,000
• Total cooking area: 624 square inches
• 6 stainless steel burners

Summit Series Top Pick

The Summit S-670 is the best freestanding grill in the Summit series. For just a few hundred more dollars than the E-470, you get more cooking space, more burners, and more heat. It doesn’t make sense to invest that much money on a premium grill and not get the very best.

So, Which is the Best Weber Gas Grill for the Money?

The best Weber gas grill with the most value for the money is the Weber Spirit E-330. It has the closed-cabinet design with side tables and a fuel gauge, the Infinite Control Burner Valves, and the porcelain-enameled cast iron cooking grates with the porcelain-enameled lid and Flavorizer bars.

It also has 3 burners, a warming area, a side burner, and a searing station. It’s a gas grill that has all the most important features, in a compact size, all built with Weber quality and the 10 year Weber warranty. There’s a reason the Spirit E-330 is one of Weber’s most popular models, and it’s a great value for the price.