These crispy cornstarch chicken wings are perfectly seasoned and baked. They are an irresistible crowd-pleasing favorite and a great appetizer for any gathering.
These cornstarch chicken wings are super crispy when baked or air fried, a delight for the entire family. The cornstarch helps create a crunchy and golden exterior, making them an absolute must-try, perfect for game day, the Super Bowl, or other sports events.ย
All you need is a few simple ingredients in less than one hour.
Try some more of our favorite wing recipes: Sweet and Spicy Wings, Baked BBQ Chicken Wings, Buttered Chicken Wings, or Soy Garlic Wings.
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James Saunders: Followed directions and the wings came out perfect!!
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Recipe ingredients
Chicken wings: You can use either whole chicken wings or pre-cut chicken wing sections (also known as party wings).
- You can also easily cut the whole wings yourself; you only need a cutting board and a good knife (see below).
Cornstarch: Itโs the key to achieving extra crispy skin and helps to lock in moisture!
See the recipe card for full information on ingredients and quantities.
How to make cornstarch chicken wings?
Step #1: Sprinkle the wings with the cornstarch and toss well to coat them all over.
Step #2: Add the spice mixture and toss again.
Step #3: Arrange the wings on the prepared baking sheet in a single layer.
Step #4: Bake the cornstarch wings for 40-45 minutes until golden brown and crispy. If you don't use a wire rack, flip the parts halfway through the cooking process. Rest for about 5 minutes, then serve immediately.
Air fryer instructions
Preheat the air fryer to 400ยฐF/ 200ยฐC according to its instructions (my air fryer needs 3 minutes).
Coat and season the wings as instructed above. Place them in the air fryer basket in a single layer; you might need to cook the wings in batches.
Air fry the cornstarch chicken wings for 14-15 minutes, flipping them halfway through until they are crispy and golden brown.ย Try the Air Fryer Frozen Chicken Wings, too.
Good to know!
Sauce: Once the cornstarch-coated wings are cooked, you can brush them with sauce. In that case, skip the seasoning mix - just a bit of salt and pepper is enough. Try these Salt and Pepper Wings, too.
Divide whole chicken wings: Place the wing on the cutting board and locate the joint between the drumette and the flat. This joint is where you'll make your cut. Hold the drumette firmly with one hand, and use the knife to cut through the joint, separating the two parts. If the wing tips are still there, remove them (you can use the tips to make homemade chicken stock).
Recipe FAQs
I like both ways. However, baking powder can sometimes leave a slight metallic or bitter taste if not used in the correct ratio. Cornstarch, on the other hand, has a neutral flavor and doesn't affect the taste of the wings, allowing the natural flavors and seasonings to shine through.
Refrigerate them in an airtight container for 3-4 days.ย
Freeze leftoversย for up to 3 months. Defrost them in the fridge and reheat them before serving.
Reheat in the ovenย at 375ยฐF/190ยฐC for 7-9 minutesย or in the air fryerย at 360ยฐF/ 180ยฐC for 3-4 minutes.
Crispy Cornstarch Chicken Wings
Equipment
- Baking sheet OR air fryer
- Wire rack optional but recommended
Ingredients
- 2 lbs chicken wings Note 1
- 1 teaspoon garlic powder Note 2
- 1 teaspoon onion powder
- 1 teaspoon sweet paprika Note 3
- โ โ ยผ teaspoon cayenne pepper to taste
- 1 teaspoon fine sea salt or kosher salt
- ยฝ teaspoon ground black pepper
- 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 + โ โ ยผ teaspoon cayenne pepper + 1 teaspoon fine sea salt + ยฝ teaspoon ground black pepper
- Chicken wings: Pat them dry with paper towels and place them in a large bowl.2 lbs chicken wings
- Add cornstarch and toss well to coat the wings.2 tablespoons cornstarch
- Add the spice mixture and toss again.
Baking instructions:
- Preheat the oven to 425ยฐF/ 225ยฐC. 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 400ยฐF/ 200ยฐC 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
- Wings: You can use whole or split chicken wings. See Expert Tips to learn more about dividing the wings into wingettes and drumettes.
- Seasoning: If you plan on brushing the wings with sauce after baking, leave out the spices and just use the required amounts of salt and pepper to season the wings. Mix salt and pepper with cornstarch.
- Sub with smoked if you like, or use a mixture of the two. If the smoked paprika is hot, use less and leave out the cayenne pepper.
- Storage and reheating: Refrigerate for 3-4 days. Freeze leftovers for up to 3 months. Defrost them in the fridge. Reheat in the oven at 375ยฐF/190ยฐC for 7-9 minutes or in the air fryer at 360ยฐF/ 180ยฐC for 3-4 minutes.
Donna Cook says
Very tasteful
Adina says
Thank you Donna, I am happy you tried the recipe.
James Saunders says
Followed directions and the wings came out perfect!!
Adina says
So glad to hear it, James. Thank you for the feedback.