To explore the effect of roasting time on quality and flavor of the roasted chicken wings， three chicken wing samples roasted in electric oven for 16， 18， and 20 minutes were analyzed by sensory evaluation and determination of fatty acids and amino acids， thiobarbituric acid reaction substances (TBARS)， protein carbonyl content， and volatile flavor composition. The results showed that with the extension roasting time， the fatty acid content first increased from 13.00 to 17.41 mg/g and then decreased to 10.52 mg/g. The amino acid content first increased from 10.60 to 11.71 g/100 g and then decreased to 10.8 g/100 g. The TBARS value increased from 1.71 to 4.73 mg/kg， and the protein carbonyl content increased from 7.69 to 15.61 nmol/mg. In contrast， the chicken wings roasted for 18 min possessed the best sensory flavor and the optimal nutritional indexes， represented by 36.01% of polyunsaturated fatty acids and 43.38% of essential amino acids among total. In comparsion， the chicken wings roasted for 18 minutes possessed the best sensory flavor and optimal nutritional indexes indicated by the percentage of polyunsaturated fatty acids in total fatty acids and that of essential amino acids in total amino acids. A total of 108 volatile compounds were identified using solvent assisted flavor evaporation/gas chromatography-mass spectrometry analysis (SAFE/GC-MS). Orthogonal partial least squares discriminant analysis (OPLS-DA) according to VIP>1 (variable importance projection above 1) showed that acetoin， tetrahydropyran-2-one， 4-hydroxybutyric acid， 1-hydroxy-2-acetone， etc. formed from the Maillard reaction， and hexanal， nonanal， pentanal， (Z)-2-decenal， (E，E)-2，4-decadienal， heptanal， 2，3-octedione， etc. formed from the lipid oxidation played significant roles in differentiation of volatile compositions of the three samples. SAFE combined with aroma extract dilution analysis/gas chromatography-olfactometry analysis (SAFE/AEDA/GC-MS) identified 56 odor active compounds in the three samples， while the 18 minute-roasted chicken wings had the highest number. Those with high dilution factors (log2FD≥6) in common in the three samples included 3-(methylthio)propanal， hexanal， (E，E)-2，4-heptadienal， decanal， (E)-2-nonenal， (E)-2-undecenal， (E，E)-2，4-decedienal， 4，5-epoxy-2(E)-decanal， 1-octen-3-one， and 2-nonenone. OPLS-DA analysis according to (VIP>1) showed that 12 compounds via the Maillard reaction， including 2-methylbutanal， 3-methylbutanal， 2，3-butanedione， furfural， 3-(methylthio)propanal， dimethyl disulfide， 2-methyl-3-furanthiol， 2，5-dimethylpyrazine， etc. and 14 compounds via the lipid oxidation， including heptanal， propenal， trans-2-hexenal， (E)-2-decenal， (E，E)-2，4-nonadienal， octanal， hexanal， 4，5-epoxy-2(E)-decenenal， etc. played key roles in differentiation of compositions of the odor active compounds of the three samples. The work can provide guidance to select cooking technologies for roasted chicken wings with an optimal quality and flavor.