Chicken Wings with Cornstarch vs. Flour: Which is Better?

Who doesn’t love a plate of crispy, golden-brown chicken wings? Whether you prefer them spicy, tangy, or sweet, the perfect wing always has one thing in common, an irresistible crunch. But what if I told you that the secret to achieving that crispy perfection isn’t deep frying or fancy equipment? It’s a simple pantry staple: cornstarch.

Cornstarch isn’t just for thickening sauces; it’s the ultimate game-changer for homemade wings. In this guide, we’ll explore why cornstarch makes chicken wings extra crispy, how it compares to other methods like baking powder, and the best way to use it for restaurant-quality results at home. Plus, you’ll get a foolproof recipe that guarantees crispy wings every time.

Ready to unlock the secret to the crispiest chicken wings with cornstarch? Let’s dive in!

Why Use Cornstarch for Chicken Wings?

What Does Cornstarch Do to Chicken Wings?

Ever wonder why some wings have that shatteringly crisp bite while others turn out soggy? The answer lies in moisture control. Cornstarch plays a crucial role in achieving ultra-crispy chicken wings because it:

• Absorbs excess moisture from the chicken skin, preventing sogginess.
• Creates a light, crunchy coating when exposed to heat.
• Helps seasonings stick better to the wings.

Unlike flour, which can make the coating dense and heavy, cornstarch produces a delicate crispiness, similar to tempura batter. That’s why many professional chefs and restaurants swear by it for crispy chicken wings.

Cornstarch vs. Baking Powder: Which is Better?

One of the biggest debates in the crispy wing world is cornstarch vs. baking powder. Both ingredients are commonly used to enhance crispiness, but they work in different ways.

So, which one wins? If you want extra crispy, light wings with a golden, crackly crust, cornstarch is the clear winner. Baking powder can work too, but it’s best for oven-baked wings since it helps the skin dry out over time.

Pro Tip: The Best Way to Use Cornstarch on Wings

To get the best results:

1. Pat your wings dry, moisture is the enemy of crispiness.
2. Toss them in a mix of cornstarch and seasonings (garlic powder, salt, black pepper, and paprika work great!).
3. Let them sit for 10–15 minutes before cooking, this helps the cornstarch absorb moisture and stick better.
4. Cook at high heat (whether frying, baking, or air-frying) to ensure that perfect crunch.

With this simple trick, your homemade chicken wings with cornstarch will rival your favorite restaurant’s wings!

The Science Behind Crispy Chicken Wings

Now that you know why cornstarch is a game-changer for crispy wings, let’s dive into the science behind that crunch. Ever wondered why some wings stay crispy long after frying, while others turn soggy in minutes? It all comes down to moisture, starch structure, and cooking techniques.

How Cornstarch Creates the Perfect Crunch

Crispy wings aren’t just about heat; they’re about controlling moisture. Cornstarch works because:

✅ It absorbs surface moisture from the chicken skin, reducing sogginess.
✅ It creates a delicate, airy crust that crisps up beautifully when exposed to heat.
✅ It prevents wings from becoming too greasy, unlike flour-based coatings.

When cornstarch is heated, it forms a light, rigid network that locks in crunch while keeping the inside juicy. That’s why cornstarch-coated wings stay crispier longer than wings coated in flour or baking powder alone.

According to Serious Eats, the secret to long-lasting crispiness lies in starch gelatinization, a process where starch granules swell, absorb moisture, and form a crunchy structure upon cooling. This is why cornstarch-coated wings stay crispy, even when sauced.

How Do Restaurants Get Their Wings So Crispy?

Ever wondered why restaurant wings are always next-level crispy? Professional chefs use four key techniques:

1. Double Frying – The first fry cooks the wings; the second fry crisps them up.
2. Cornstarch Coating – Instead of just flour, many chefs use cornstarch or a mix of both.
3. High-Heat Cooking – Whether frying, baking, or air-frying, high heat ensures crispiness.
4. Resting Before Cooking – Letting wings sit after coating allows the starch to bind to the surface, creating a better crust.

Want to replicate this at home? Try letting your wings sit for 15 minutes after coating with cornstarch, this step helps create an even crispier crust!

Cooking Methods for Crispy Wings with Cornstarch

There’s more than one way to get crispy chicken wings with cornstarch, and each method has its pros and cons. Let’s break them down so you can choose the best one for your kitchen setup.

Oven-Baked Wings with Cornstarch

Think you need a deep fryer for crispy wings? Think again! The oven method can create ultra-crispy wings without excess oil, if you follow these steps:

🔥 High Heat is Key – Bake at 425°F (220°C) for optimal crispiness.
🔄 Use a Wire Rack – This allows air to circulate around the wings.
⏳ Flip Midway Through – Turn wings at 20 minutes for even crisping.
🌬 Pat Them Dry First – Less moisture = better crunch.

This method is great for those who want healthier crispy wings without compromising texture.

Air-Fried Wings vs. Deep-Fried Wings: Which is Better?

If you own an air fryer, you already have the perfect tool for crispy wings. But is it as good as deep frying? Let’s compare:

👉 Verdict: If you want restaurant-style crunch, deep frying is unbeatable. But for a healthier, mess-free option, air-fried wings with cornstarch are a fantastic alternative!

For more inspiration, check out this delicious recipe on Palmy Recipes. 🍗🔥

🌟Recipe – How to Make the Perfect Chicken Wings with Cornstarch

Want to make crispy, golden-brown chicken wings with cornstarch that rival your favorite restaurant’s wings? This foolproof recipe guarantees the perfect crunch, whether you bake, fry, or air-fry them.

🛒 Ingredients

• 2 lbs chicken wings, split into drumettes and flats
• 3 tbsp cornstarch
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp black pepper
• ½ tsp paprika
• ½ tsp baking powder (optional, for extra crispiness)
• Cooking spray (for baking/air frying)
• Oil for frying (if deep-frying)

👩‍🍳 Directions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top.
2. Pat the wings dry with paper towels to remove excess moisture, this step is crucial for crispiness!
3. In a large bowl, mix cornstarch, salt, garlic powder, onion powder, black pepper, and paprika. Toss the wings until they’re evenly coated.
4. Place the wings on the wire rack in a single layer, ensuring they don’t touch. Spray lightly with cooking spray.
5. Bake for 40-45 minutes, flipping the wings halfway through.
6. Remove from the oven, let them rest for 5 minutes, then toss with your favorite sauce or enjoy them as they are!

🔹 For Air-Fried Wings

1. Preheat the air fryer to 400°F (200°C).
2. Follow steps 2-3 from the oven method.
3. Arrange wings in the air fryer basket in a single layer (cook in batches if needed).
4. Air-fry for 20-25 minutes, shaking the basket halfway through.
5. Let them rest for 5 minutes, then serve with dipping sauces.

🔹 For Deep-Fried Wings

1. Heat oil in a deep fryer or heavy pan to 350°F (175°C).
2. Follow steps 2-3 from the oven method.
3. Fry the wings in batches for 8-10 minutes, until golden brown and crispy.
4. Transfer to a paper towel-lined plate to drain excess oil.
5. Serve immediately with sauce or seasoning.

📋 Additional Info

• Prep time: 10 minutes
• Cooking time: 40 minutes (varies by method)
• Total time: 50 minutes
• Servings: 4

✨ Variations and Pro Tips

🔥 Want More Flavor? Try These Seasonings:

• Lemon Pepper – Add 1 tsp lemon zest for extra zing.
• Spicy Korean Wings – Toss with gochujang, honey, and soy sauce.
• Garlic Parmesan – Sprinkle with grated parmesan and fresh garlic after cooking.

❗ Pro Tip:

For next-level crispiness, let the coated wings rest for 15 minutes before cooking. This allows the cornstarch to bind better, resulting in an ultra-crispy texture!

Best Sauces and Seasonings for Crispy Wings

Now that you’ve mastered making crispy chicken wings with cornstarch, let’s talk about flavors! A great sauce can take wings from delicious to mind-blowing.

🥢 Classic & Unique Sauce Ideas

🔥 Buffalo Sauce

The OG of wing sauces! Mix ¼ cup melted butter with ½ cup hot sauce and 1 tbsp honey for the perfect balance of spicy and tangy.

🍯 Honey Garlic

For a sweet and savory twist, combine:

• ¼ cup honey
• 2 tbsp soy sauce
• 1 tbsp minced garlic
• ½ tsp sesame oil

Simmer until thick, then toss your crispy wings!

🌿 Garlic Parmesan

Want something rich and cheesy? Melt ¼ cup butter, add minced garlic, and toss the wings with grated parmesan.

🔥 Spicy Korean Gochujang

Mix:

• 2 tbsp gochujang
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tsp rice vinegar

Coat the wings and garnish with sesame seeds.

🧂 Dry Rub Options

If you prefer dry-seasoned wings, try these:

• Cajun spice – Paprika, cayenne, thyme, and garlic powder.
• Lemon pepper – Lemon zest, black pepper, and salt.
• BBQ dry rub – Brown sugar, smoked paprika, and garlic powder.

🥄 How to Sauce Wings Without Losing Crispiness

A common mistake is tossing wings in sauce too early. Here’s how to do it right:

1. Toss in a bowl, not a pan – This prevents them from steaming.
2. Use a light hand – Over-saucing makes wings soggy.
3. Serve immediately – The longer they sit, the softer they get.

For an even crispier bite, brush the sauce on instead of tossing. This keeps the crunchy coating intact!

Common Mistakes to Avoid When Making Crispy Wings

Even with the best recipe, small mistakes can turn crispy chicken wings with cornstarch into a disappointment. If your wings are coming out soggy, greasy, or unevenly cooked, don’t worry! Here are the most common mistakes and how to fix them.

❌ Mistake #1: Not Drying the Wings Properly

Why does this matter? Because moisture is the enemy of crispiness! If your wings are wet when you coat them in cornstarch, you’ll end up with a sticky mess instead of a crunchy crust.

✅ Fix It: Always pat wings dry with paper towels before coating them. For even better results, let them air-dry in the fridge for at least 30 minutes before cooking.

❌ Mistake #2: Using Too Much or Too Little Cornstarch

Cornstarch is amazing for crispy wings, but too much can make them powdery, while too little won’t create enough crunch.

❌ Mistake #3: Cooking at the Wrong Temperature

If your wings are greasy or not crispy enough, your cooking temperature is likely too low. Whether you’re baking, air-frying, or deep-frying, high heat is key.

✅ Fix It:

• Oven: 425°F (220°C)
• Air Fryer: 400°F (200°C)
• Deep Frying: 350°F (175°C)

If deep-frying, don’t overcrowd the pan, this drops the oil temperature and makes wings greasy.

❌ Mistake #4: Tossing Wings in Sauce Too Early

Ever made crispy wings only to have them turn soggy in minutes? That’s because you tossed them in sauce too soon.

✅ Fix It: Wait a few minutes before saucing or brush on sauce instead of tossing. For the crispiest wings, serve sauce on the side for dipping!❌ Mistake #5: Not Using a Wire Rack for Baking

If you bake wings directly on a baking sheet, they’ll sit in their own juices and turn soggy.

✅ Fix It: Always place wings on a wire rack over a baking sheet. This lets hot air circulate for even crispiness.

FAQs – Everything You Need to Know About Chicken Wings with Cornstarch

Still have questions? Here are the most common FAQs about making crispy chicken wings with cornstarch.

1. What does cornstarch do to chicken wings?

Cornstarch absorbs moisture and creates a light, crispy coating when cooked. It helps wings stay crunchy, even after adding sauce.

2. What’s better for crispy wings, baking powder or cornstarch?

Cornstarch gives a lighter, crispier crust, while baking powder helps dry out the skin for a different kind of crunch. If you want the ultimate crispiness, you can combine both!

3. Can I coat chicken in just cornstarch?

Yes! But adding seasonings like garlic powder, salt, and paprika makes them extra flavorful.

4. How do restaurants get their wings so crispy?

Most restaurants double fry their wings, coat them in cornstarch, and use high heat cooking methods for the best crunch.

5. Can you mix flour and cornstarch for crispy wings?

Yes, but cornstarch alone gives a lighter, crispier texture. A 50/50 mix of cornstarch and flour works well if you want a thicker coating.

6. What’s the best way to reheat crispy wings?

The best way is to reheat them in an air fryer or oven at 375°F (190°C) for 5-7 minutes. Avoid microwaving, it makes them soggy!

7. How much cornstarch should I use for chicken wings?

About 1 tablespoon per pound of chicken wings is enough for a light, crispy coating.

How to Store and Reheat Crispy Chicken Wings

So, you’ve mastered the art of making crispy chicken wings with cornstarch. But what if you have leftovers? Storing and reheating them the right way makes all the difference between keeping them crispy or ending up with a soggy mess.

🥶 Best Way to Store Leftover Wings

The key to keeping wings fresh is proper storage. Here’s how to do it:

✅ Let them cool completely before storing. Packing hot wings traps steam, making them soggy.
✅ Use an airtight container lined with a paper towel. This absorbs excess moisture.
✅ Refrigerate for up to 4 days or freeze for up to 3 months.

💡 Pro Tip: If freezing, place the wings on a baking sheet in a single layer for 1 hour before transferring them to a freezer bag. This keeps them from sticking together!

🔥 How to Reheat Wings Without Losing Crispiness

Microwaving is the worst way to reheat wings (unless you like them limp and sad). Instead, try these methods:

1️⃣ Oven Method (Best for Large Batches)

1. Preheat oven to 375°F (190°C).
2. Place wings on a wire rack over a baking sheet.
3. Bake for 10-12 minutes, flipping halfway.
4. Enjoy crispy wings like they were freshly made!

2️⃣ Air Fryer Method (Quick & Crispy)

1. Preheat air fryer to 375°F (190°C).
2. Arrange wings in a single layer.
3. Air-fry for 5-7 minutes, shaking the basket halfway.

3️⃣ Skillet Method (Great for Extra Crunch)

1. Heat a small amount of oil in a skillet over medium-high heat.
2. Add wings and sear for 2-3 minutes per side.
3. Remove from heat and serve immediately.

🔥 Pro Tip: If your wings seem dry, toss them in a little extra sauce before reheating!

Crispy Chicken Wings with Cornstarch

Achieve ultra-crispy chicken wings with a simple cornstarch coating! Whether baked, fried, or air-fried, this foolproof recipe guarantees golden, crunchy wings every time. 🍗🔥

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Appetizer, Snack

Cuisine American, Asian

Servings 4 servings

Calories 380 kcal

Equipment

• Mixing Bowl
• Baking Sheet with Wire Rack
• Air Fryer or Deep Fryer
• Tongs
• Paper Towels

Ingredients

  

For the Wings

• 2 lbs chicken wings split into drumettes and flats
• 3 tbsp cornstarch for an ultra-crispy coating
• 1 tsp salt to taste
• 1 tsp garlic powder for extra flavor
• 1 tsp onion powder
• ½ tsp black pepper
• ½ tsp paprika optional, for color and flavor
• ½ tsp baking powder optional, for extra crispiness

For Cooking

• cooking spray for baking or air frying
• oil for frying if deep frying

Instructions

 

• Pat the chicken wings dry with paper towels to remove excess moisture. This is key to achieving crispiness.
• In a mixing bowl, combine cornstarch, salt, garlic powder, onion powder, black pepper, paprika, and baking powder (if using).
• Toss the wings in the cornstarch mixture until evenly coated. Let them sit for 10–15 minutes to help the coating adhere.
• Choose your preferred cooking method:
• Oven Method: Preheat oven to 425°F (220°C). Place wings on a wire rack over a baking sheet, ensuring they don’t touch. Spray lightly with cooking spray. Bake for 40-45 minutes, flipping halfway through.
• Air Fryer Method: Preheat air fryer to 400°F (200°C). Arrange wings in a single layer in the basket. Air-fry for 20-25 minutes, shaking the basket halfway through.
• Deep Frying Method: Heat oil to 350°F (175°C). Fry wings in batches for 8-10 minutes until golden brown and crispy. Drain on paper towels.
• Let the wings rest for 5 minutes before tossing them in your favorite sauce or serving as they are!

Notes

For next-level crispiness, let the coated wings sit for 15 minutes before cooking. This allows the cornstarch to bind better for an ultra-crispy texture!

Keyword Air-Fryer, Baked, Chicken Wings, Cornstarch, Crispy, Fried

Final Thoughts – Why Cornstarch is the Ultimate Secret to Crispy Wings

By now, you’ve learned everything about making crispy chicken wings with cornstarch, from why it works to how to perfect the technique. But let’s recap the key takeaways:

✔️ Cornstarch is the secret weapon for extra crunch.
✔️ High heat is essential, whether baking, air frying, or deep frying.
✔️ Letting the wings rest before cooking makes them even crispier.
✔️ Saucing at the right time keeps the crispiness intact.

Whether you’re a Buffalo wing lover, a garlic parmesan fan, or someone who craves Korean-style gochujang wings, these tips will help you make restaurant-quality crispy wings at home.

Now it’s your turn! Have you tried making chicken wings with cornstarch? What’s your favorite seasoning or sauce? Drop a comment below! 🍗🔥