Crispy Cornstarch Chicken Wings
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Servings
4 servings
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Calories
278 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Crispy Cornstarch Chicken Wings
Description
This recipe for Crispy Cornstarch Chicken Wings starts by drying 2 pounds (about 1 kilogram) of chicken wings and coating them evenly with 2 tablespoons of cornstarch. A spice mixture combining garlic powder, onion powder, sweet paprika, cayenne pepper to taste, salt, and black pepper is added and evenly distributed over the wings. The cornstarch helps create a crisp, golden crust during cooking.
The wings can be baked on a wire rack set on a foil-lined baking sheet at 425°F (225°C) for 40 to 45 minutes, flipping halfway if not on a rack, or cooked in an air fryer preheated to 400°F (200°C). After cooking, the wings rest briefly before serving. The result is wings with a crispy exterior and juicy interior, achieved without deep frying.
Whole or split wings work for this recipe, and seasoning can be adjusted if post-baking sauces are used. Leftovers store well refrigerated for 3 to 4 days or frozen up to 3 months. Reheating is best done either in a preheated oven or air fryer to maintain crispness.
Ingredients
- 2 lbs chicken wings 900 – 1 kg, Note 1
- 1 teaspoon garlic powder Note 2
- 1 teaspoon onion powder
- 1 teaspoon paprika Note 3, sweet
- ⅛ – ¼ teaspoon cayenne pepper to taste
- 1 teaspoon salt or kosher salt, fine sea salt
- ½ teaspoon black pepper ground
- 2 tablespoons cornstarch
Instructions
- Mix the spices in a small bowl. Set aside. 1 teaspoon garlic powder + 1 teaspoon onion powder + 1 teaspoon sweet paprika + ⅛-¼ teaspoon cayenne pepper (to taste) + 1 teaspoon salt + ½ teaspoon pepper
- Chicken wings: Pat them dry with paper towels and place them in a large bowl.2 lbs/ 1 kg chicken wings
- Add cornstarch and toss well to coat the wings.2 tablespoon cornstarch
- Add the spice mixture and toss again.
Baking instructions:
- Preheat the oven to 425°F/ 225°C. Line a baking sheet with aluminum foil or parchment paper and place a wire rack on top.
- Bake: Arrange the wings on the prepared baking sheet in a single layer. Bake for 40-45 minutes until they are golden brown and crispy. Flip the wings halfway through the cooking process if not using a wire rack.
- Rest for about 5 minutes, then serve immediately.
Air frying instructions:
- Preheat the air fryer to 400°F/ 200°C according to its instructions (my air fryer needs 3 minutes).
- Coat and season the wings as instructed. Place them in the air fryer basket in a single layer; you might need to cook the wings in batches.
- Air fry for 14-15 minutes, flipping them halfway through until they are crispy and golden brown. Rest for 5 minutes.
Notes
- You can use whole or split chicken wings depending on preference.
- If planning to toss with sauce after baking, use only salt and pepper for seasoning to avoid overpowering spices.
- Adjust paprika type and cayenne quantity to control heat and flavor.
- Store leftovers in the refrigerator for 3 to 4 days or freeze for up to 3 months; reheat in oven or air fryer for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Serving | 1portion from 4 | |
| Calories | 278kcal | 14% |
| Carbohydrates | 1g | 0% |
| Protein | 23g | 46% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 94mg | 31% |
| Sodium | 680mg | 28% |
| Potassium | 221mg | 5% |
| Fiber | 0.4g | 2% |
| Sugar | 0.1g | 0% |
| Vitamin A | 458IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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