Will Cornstarch Make Chicken Wings Crispy? Yes, Here’s Why It Works!

Have you ever bitten into a chicken wing expecting that satisfying crunch, only to be disappointed by soggy, rubbery skin? I’ve been there too many times! After countless failed attempts at making restaurant-quality crispy wings at home, I stumbled upon the cornstarch trick that changed my wing game forever.

Cornstarch is indeed the secret weapon for achieving ultra-crispy chicken wings. Whether you’re baking air frying or even grilling your wings, a light coating of cornstarch creates that golden, crunchy exterior we all crave while keeping the meat inside juicy and tender.

In this article I’ll share why cornstarch works so well how to use it properly, and some foolproof recipes that’ll make your next batch of wings the talk of your friend group. Let’s dive in!

Why Cornstarch Makes Chicken Wings Crispy

Cornstarch isn’t just for thickening sauces – it’s a game-changer for crispy wings Here’s the science behind why it works so effectively

• Moisture Absorption: Cornstarch absorbs excess moisture from the chicken skin, which is essential because moisture is the enemy of crispiness.

• Creates a Thin Coating: Unlike flour, cornstarch forms an ultra-thin, crisp coating rather than a thick, bready one.

• Better Browning: The starches help achieve more even browning, resulting in that gorgeous golden color.

• Neutral Flavor: Cornstarch has a neutral taste, allowing your seasonings and sauces to shine through without any interference.

• Heat Reaction: When exposed to high heat, cornstarch forms a rigid structure that stays crispy longer than wings prepared with other methods.

Chef Aaron Harowitz of Nomad Grilling explains, “Cornstarch contains amylose and amylopectin, two molecules that create a tight matrix when heated. This matrix traps air, creating that crunch we love in crispy foods.”

Cornstarch vs. Baking Powder: Which is Better?

Many recipes call for baking powder to crisp up wings, so how does cornstarch compare?

Cornstarch Advantages:

• Completely neutral flavor
• Creates a lighter, more delicate crunch
• Works well with all cooking methods
• No chance of metallic aftertaste

Baking Powder Advantages:

• Contains sodium bicarbonate which helps break down proteins in the skin
• Can be more effective for oven-baked wings
• Creates tiny air pockets for added crispiness

While both ingredients work, cornstarch is often preferred because baking powder can sometimes leave a slight metallic or bitter taste if not used in the correct ratio. Cornstarch allows the natural flavors and seasonings to shine through without affecting the taste of the wings.

How to Use Cornstarch for Crispy Chicken Wings

Now that we know why cornstarch works, let’s talk about how to use it properly:

Basic Cornstarch Coating Method:

1. Pat dry the wings thoroughly with paper towels. This is crucial – remove as much moisture as possible!
2. Measure the cornstarch – you need about 2 tablespoons per 2 pounds of wings.
3. Season your cornstarch by mixing it with your preferred spices in a small bowl.
4. Toss the wings in the cornstarch mixture until evenly coated. A large bowl works best for this.
5. Arrange in a single layer on your cooking surface, giving each wing space.

Pro Tips:

• Don’t overdo the cornstarch – a light dusting is all you need.
• Let the wings sit for 5-10 minutes after coating to allow the cornstarch to adhere properly.
• For extra crispiness, you can refrigerate the coated wings uncovered for 1-2 hours to further dry the skin.

Cooking Methods for Cornstarch-Coated Wings

Cornstarch works with virtually any cooking method! Here’s how to adapt based on your preferred technique:

Oven-Baked Cornstarch Wings

1. Preheat your oven to 425°F (220°C).
2. Line a baking sheet with aluminum foil or parchment paper.
3. Place a wire rack on top of the baking sheet (this allows air to circulate).
4. Arrange your cornstarch-coated wings in a single layer on the rack.
5. Bake for 40-45 minutes until golden brown and crispy.
6. If not using a rack, flip the wings halfway through cooking.

Air Fryer Cornstarch Wings

1. Preheat your air fryer to 400°F (200°C).
2. Place cornstarch-coated wings in the basket in a single layer (work in batches if needed).
3. Air fry for 14-15 minutes, flipping halfway through.
4. Rest for 5 minutes before serving for maximum crispiness.

Grilled Cornstarch Wings

Yes, cornstarch works on the grill too! The key is indirect heat:

1. Set up your grill for indirect cooking (heat on one side, wings on the other).
2. Preheat to medium-high (around 400°F/200°C).
3. Place cornstarch-coated wings on the cooler side of the grill.
4. Cover and grill for about 30 minutes, flipping occasionally.
5. For extra crispiness, move to direct heat for the final 5 minutes, watching carefully to prevent burning.

Perfect Crispy Cornstarch Chicken Wings Recipe

Let me share my go-to recipe that never fails to impress!

Ingredients:

• 2 pounds chicken wings (whole or pre-cut)
• 2 tablespoons cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon sweet paprika (or smoked paprika for extra flavor)
• ⅛ – ¼ teaspoon cayenne pepper (adjust to your heat preference)
• 1 teaspoon fine sea salt
• ½ teaspoon ground black pepper

Instructions:

1. Pat the wings dry thoroughly with paper towels and place in a large bowl.
2. In a small bowl, mix all the spices together.
3. Sprinkle the cornstarch over the wings and toss well to coat evenly.
4. Add the spice mixture and toss again until all wings are seasoned.
5. For oven baking: Arrange on a wire rack over a baking sheet and bake at 425°F for 40-45 minutes.
6. For air frying: Cook at 400°F for 14-15 minutes, flipping halfway.
7. Let rest for 5 minutes before serving for maximum crispiness.

Troubleshooting Cornstarch-Coated Wings

Even with this foolproof method, things can sometimes go wrong. Here’s how to fix common issues:

Wings Not Crispy Enough?

• Problem: Not enough moisture was removed before coating.
• Solution: Pat wings extremely dry before applying cornstarch, or try refrigerating uncovered for 30 minutes first.

Cornstarch Tastes Powdery?

• Problem: Too much cornstarch or not cooked long enough.
• Solution: Use less cornstarch (just a light dusting) and ensure wings are fully cooked until golden brown.

Wings Stick to the Pan?

• Problem: Not enough space between wings or cooking surface not prepared properly.
• Solution: Use parchment paper or a wire rack, and ensure wings aren’t touching.

Saucing Your Crispy Cornstarch Wings

One of the best things about cornstarch-coated wings is how well they hold up to saucing. Unlike some methods where the crispy coating gets soggy immediately, cornstarch creates a barrier that keeps the crunch longer.

For best results:

1. Let wings rest for 5 minutes after cooking.
2. Toss in your favorite sauce (hot sauce, BBQ, garlic parmesan, etc.).
3. Serve immediately for the perfect balance of crispy exterior and saucy flavor.

If you’re planning to sauce your wings, you can simplify the seasoning – just salt and pepper with cornstarch is enough since the sauce will provide most of the flavor.

Perfect Pairings for Crispy Wings

What’s the perfect side for crispy cornstarch wings? Here are some crowd-pleasers:

• Classic celery and carrot sticks with blue cheese or ranch dressing
• Baked sweet potato slices
• Simple white cabbage salad
• Polenta roast potatoes
• Crispy french fries
• Creamy coleslaw

Storing and Reheating Cornstarch-Coated Wings

Made too many wings? (Is that even possible?) Here’s how to store and reheat them while maintaining that cornstarch-induced crispiness:

Storage:

• Refrigerate in an airtight container for 3-4 days.
• Freeze for up to 3 months in a freezer-safe container.

Reheating:

• Oven method: Reheat at 375°F (190°C) for 7-9 minutes.
• Air fryer method: 360°F (180°C) for 3-4 minutes.
• Avoid microwaving as this will make the wings soggy.

Final Thoughts: Cornstarch is Your Wing’s Best Friend

So, will cornstarch make chicken wings crispy? Absolutely YES! It’s a simple, affordable kitchen staple that transforms ordinary wings into crispy delights. The beauty of cornstarch is its versatility – it works with any cooking method and seasoning combination you prefer.

Next time you’re craving that perfect wing experience, skip the restaurant and reach for the cornstarch instead. Your taste buds (and wallet) will thank you!

Whether you’re hosting a game day party, family dinner, or just treating yourself to some wings, cornstarch will help you achieve that restaurant-quality crispiness that’ll have everyone asking for your secret.

Yes, you can use cornstarch for chicken wings to achieve crispiness, but it won’t produce the same results as baking powder, which is preferred for crispiness. Cornstarch creates a light, crispy coating by toasting, whereas baking powder’s alkalinity breaks down the chicken skin’s proteins for a harder, flakier crunch.

Cornstarch creates an extremely crispy, crunchy crust on chicken wings by absorbing surface moisture, creating a barrier that prevents the chicken from drying out, and then gelatinizing and hardening when cooked to form a brittle, porous outer layer. This results in a tender, juicy interior and a perfectly crisp exterior, similar to deep-fried wings, without using deep-frying.

To make wings extra crispy, pat the skin completely dry, apply a mix of baking powder and salt, and bake on a wire rack for even air circulation, ideally at a high temperature like 425°F (or first low and then high) to draw out moisture and create a bubbly, crispy texture.