Use a meat thermometer. For chicken, 165 is done, pull it out of the oven at 160, because it will still cook a little bit after you pull it out of the oven. Breasts, white meat, will cook faster than legs and thighs, dark meat. Not sure about wings, because I don't make them.

I don’t cook the different parts in the same pan and I remove the wing pan before the thigh pan from the oven.

Anonymous wrote:Nothing. You’re doing nothing wrong. By the time the breast is cooked, the wings are dry. Try spatchcocking the chicken - you’ll want to google a step by step guide. It’s easy to do, hard to describe without photos

Yup. Or try a different cooking method. Smoked, slow cooked, sous vide.

Nothing. You’re doing nothing wrong. By the time the breast is cooked, the wings are dry. Try spatchcocking the chicken - you’ll want to google a step by step guide. It’s easy to do, hard to describe without photos

I haven’t cooked baked chicken in over a decade. My last two attempts resulted in dried out chicken parts (legs, wings, thighs). What am I doing wrong?