Microbiological and sensory evaluations of chicken wings treated with acetic acid and trisodium phosphate(TSP) during retail(1${pm}$2$^{circ}C$) and refrigerated storage(4$^{circ}C$). Chicken wings(average weight of 15${pm}$2g per leg) were treated with 0.5∼2% aerobic plate counts(APC) on the surface of chicken wings for storage of 16 days at 4$^{circ}C$. During storage of 12 days at retail store(1${pm}$2$^{circ}C$), the treating chicken wings with 7.5∼10% TSP solutions for 10 min showed significantly inhibitory effect in preventing the growth of aerobic microbes. For odor and appearance scores, chicken wings treated with 0.5∼2% acetic solutions resembled untreated wings for storage of 16 days at 4$^{circ}C$. However, both odor and appearance scores of chicken wings treated with 2.5∼10% TSP solutions were similar to those of untreated wings for storage of 4 days, and a higher in the storage of beyond 8 to 12 days at retail store.