Chicken wings are a crowd-pleasing appetizer or a simple meal, and there are countless ways to cook them – deep-fried, grilled, baked, or air-fried. But no matter your cooking method, the ultimate goal is almost always the same: crispy skin.
Restaurant-quality crispiness can be tough to achieve at home, but there’s a secret weapon that can help: cornstarch.
This article will show you how to use cornstarch to get perfectly crisp chicken wings, no matter how you choose to cook them.
Why use cornstarch for crispy chicken wings?
Cornstarch creates a crispy skin because it sucks up any moisture on the chicken. When the wings hit the hot oil or air, the cornstarch turns into a delicious, crisp coating.
Some people use flour, but cornstarch gets crispier. Others use baking powder or baking soda, but that can leave a metallic taste.
Whatever you do, make sure you dry the chicken wings first! Pat them down with paper towels to remove any extra water. This helps the cornstarch stick better and ensures you get that perfect, crunchy crust.
Cooking Methods: Cornstarch Application and Techniques
Here are a few ways to cook your cornstarch-coated chicken wings.
Oven-Baked Chicken Wings
- Pat the wings dry, then coat them in a mixture of cornstarch and seasonings. For about 3 pounds of wings, 2 tablespoons of cornstarch should do the trick. Kosher salt is often preferred for its flavor.
- Use a two-stage baking method to get them extra crisp. First, bake them at a low temperature (like 250°F) to crisp the skin. Then, crank up the heat (to about 425°F) to brown them.
- Put the wings in a single layer on a wire rack set inside a baking sheet. This helps the air circulate around all sides of the wings for even cooking.
Grilled Chicken Wings
- Pat the wings dry and lightly dust them with cornstarch and your favorite seasonings.
- Grill them over medium heat, turning them often so they cook evenly.
- Make sure your grill is well-ventilated to avoid flare-ups from the chicken drippings.
Air-Fried Chicken Wings
- Pat the wings dry and coat them with a cornstarch and seasoning mix similar to what you’d use for oven baking.
- Air fry at a moderate temperature, around 375°F.
- Flip the wings halfway through the cooking time to make sure they get crispy on both sides.
Seasoning and Flavor Variations
A basic seasoning blend of salt, pepper, and garlic powder works well with the cornstarch coating. But that’s just the beginning.
The versatility of cornstarch-coated wings lets you explore a variety of flavors:
- Buffalo wings: Cornstarch coating + buffalo sauce
- BBQ wings: Cornstarch coating + BBQ sauce
- Asian-inspired wings: Cornstarch coating + soy sauce, ginger, and garlic
For maximum crispiness, it’s essential to add sauce after cooking. Tossing wings in sauce before cooking softens the skin and prevents that desirable crunch.
A simple buffalo sauce recipe includes melted butter, hot sauce, and a touch of garlic.
Troubleshooting: Tips for Perfect, Crispy Wings
Even with a great recipe, it can be tricky to get those wings just right. Here are some tips to keep in mind:
- Avoid overcrowding: Whether you’re using a pan, grill, or air fryer, make sure the wings aren’t too close together.
- Don’t overdo the cornstarch: Too much cornstarch can make the wings gummy.
- Dry, dry, dry: Thoroughly dry your wings before adding cornstarch.
- Wire rack is your friend: When baking, a wire rack lets air circulate for maximum crispiness.
- Adjust cooking times: Every appliance is different. Keep an eye on your wings!
- Experiment with seasoning: Get creative!
- Sticking issues? Parchment paper or non-stick spray can help.
In Closing
Cornstarch really does work to make chicken wings extra crispy! Whether you’re baking, frying, or air-frying, this simple trick makes a big difference.
Now that you know how to get that perfect crunch, have fun experimenting with different flavors and cooking methods. The possibilities are endless!
So, go ahead and try this easy cornstarch hack for crispy chicken wings and make your next game day or family gathering one to remember!