The effects of acetic acid (AA) on aerobic plate counts (APC), gram-negative bacterial counts (GNC), and generation time (GT) in chicken wings stored at 4℃ were assessed. Chicken wings were treated with 0.5-1.5% (v/v) AA at exposure times of 5 min. Treatments of AA for 5 min significantly (P$lt;0.05) reduced aerobic plate counts (APC) and gram-negative bacterial counts (GNC) on the surface of chicken wings for 8 days, respectively. After 4 days of storage, treatments of 1.0% AA and 1.5% AA for 5 min completely (P$lt;0.05) inhibited APC and GNC compared to initial controls. Based on these results, treatments of 1.0% AA and 1.5 % AA for 5 min prolonged the microbiological shelf-life for 8 days compared to those of 0.5% AA and the controls. All treatments of AA increased the lag phase and GT of aerobic microorganisms.