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. 🍗🔥
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!