Abstract: The microbial counts,sensory test,moisture content and peroxide value were taken as indexes to analyze effects of microwave sterilization on sterilization effect and quality of salt- baked chicken wings.The results showed that microbial counts reduced significantly and the shelf life was extended when microwave power and time increased( p < 0.05). However,sensory test declined and lipid oxidation became more serious when power and time was over large. With a comprehensive consideration,the optimum microwave sterilization conditions were as follows: microwave power of 750 W,microwave time of 20 min,which could not only keep its sensory quality but make it stored for 35 days.