Chicken　wings　are　among　the　most　popular　poultry　products　for　home　and　foodservice　consumption.　Poultry　products　must　be　handled　and　cooked　safely　to　decrease　the　risk　of　foodborne　salmonellosis　for　consumers.　This　study　aims　to　validate　the　use　of　domestic　appliances　(convection　and　air　fryer　ovens)　for　the　thermal　inactivation　of　Salmonella　on　chicken　wings.　Wings　(n　=　3,　46.5　+/-　4.3　g)　were　inoculated　with　a　five-strain　cocktail　of　Salmonella　(ca.　8　log(10)　CFU/wing)　and　cooked　in　a　convection　oven　(179.4　degrees　C)　or　an　air　fryer　(176,　190,　or　204　degrees　C)　for　2,　5,　10,　15,　20,　22,　or　25　min.　Thermocouples　recorded　temperature　profiles　of　wings　and　appliances.　Salmonella　counts　were　determined　on　XLD　agar　for　rinsates　(100　ml/sample),　and　rinsates　were　enriched　to　recover　bacteria　below　the　limit　of　quantification.　The　recommended　internal　cooking　temperature　(73.8　degrees　C)　was　achieved　after　a　range　of　7.5　to　8.5　min　in　both　appliances.　Salmonella　counts　were　reduced　by　6.5　log(10)　CFU/wing　when　this　temperature　was　achieved.　Cumulative　lethality　(F-value)　calculations　predicted　a　9-log　reduction　after　7.0　to　8.1　min　of　cooking.　However,　sample　enrichments　tested　positive　for　Salmonella　for　all　cooking　times　below　22　min.　Ultimately,　cooking　at　the　temperature-time　combinations　recommended　by　manufacturers　and　online　recipes　helped　achieve　complete　microbial　elimination　in　both　appliances.　This　study　contributes　to　the　validation　of　home　cooking　methods　to　ensure　consumer　safety.