In this study,broiler chicken wing roots were used as material to study their quality changes during drying and roasting. Water activity( aw),color,texture property and TBA value of samples produced under optimum conditions were measured during hot-air drying( 90℃) and roasting( 170℃) at high temperature. Qualities of roasted chicken wings product( REP) and market products( SH1,SH2) were compared and analyzed. The results showed that awof chicken wings decreased by 9. 3% during the whole process and the decline rate at roasting stage was larger than that at drying stage. During drying and roasting,L*,a*and b*of samples increased and then fell.As the moisture content decreased,hardness,chewiness and shear force of chicken wings raised. Hot-air drying stage was the main process of dehydration and texture enhancement. Because of lipid oxidation,the TBA value increased.The accumulation amount of TBA value at drying stage was 3. 92 times more than that during roasting. By comparison,moisture content,Na Cl content,L*,a*and texture properties of REP were within the range of market products,while the TBA value was the lowest. The result of sensory evaluation showed that REP and SH1 had the best overall taste and high acceptance. So the suitable moisture content of roasted chicken wings should be over 30%.