In order to produce roasted broiler chicken wings of high quality and chewiness,combination of hot air drying and roast at high temperatures were used to get a kind of ready-to-eat snack food,whose optimum processing parameters were obtained by response surface methodology(RSM).The effects of hot air drying temperature(80 ~ 100℃),middle moisture content(40% ~ 50%) and roasted temperature(150 ~ 200℃) on chewiness,shear force and Sulfo-Barbitone Acid(TBA) value were studied.Data were standardized by queuing analysis and entropy weight method was applied to got weight coefficients of each index and the final comprehensive score of multi-index system.The results showed that as hot air temperature and middle moisture content raised,chewiness and shear force increased and then fell.However chewiness decreased with the raise of middle moisture content.The effects of middle moisture content and roasted temperature were more significant than hot air drying temperature(P < 0.05).In addition,interaction effect of middle moisture content and roasted temperature on chewiness and shear force was significant(P <0.05).Weight coefficients of hot air temperature,middle moisture content and roasted temperature was 0.270,0.412 and 0.315 respectively by entropy weight method.Box-Behnken design was applied to confirm the optimum experiment condition.Design expert analysis indicated that the best hot air drying temperature,middle moisture content and roasted temperature were 90℃,43% and 170℃ respectively.Under these conditions,the quality indexes of roasted chicken wings were chewiness of 14.42kg,sheer force of 8.10kg,TBA value of 0.623mg / kg and comprehensive score of of8.26on average with a 1.08% relative error comparing with the predicted value of model.