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, Super Bowl, or other sports events.
All you need are a few simple ingredients and less than one hour.
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Can you use cornstarch on chicken wings?
Yes! It’s the key to achieving extra crispy skin! With a light and delicate coating, cornstarch works its magic on the chicken skin, resulting in a delightful crunch.
The cornstarch coating also helps to lock in moisture, resulting in flavorful and juicy chicken wings.
Try some more of our favorite wing recipes: Sweet and Spicy Wings, Baked BBQ Chicken Wings, Buttered Chicken Wings, or Soy Garlic Wings.
Recipe ingredients
Chicken wings: You can use either whole chicken wings or pre-cut chicken wing sections (also known as party wings), depending on your preference and convenience. Whole chicken wings consist of three parts: the drumette, the flat, and the wingtip.
- The drumette is the meatier portion, resembling a mini chicken leg, while the flat has two parallel bones and a slightly larger surface area. The wingtip is the smallest section and is often removed or used to make stocks or broths.
- You can also easily cut the whole wings yourself; you only need a cutting board and a good knife (see below).
Cornstarch: The secret ingredient to achieving crispy chicken wings. It provides a light and delicate coating that adds a satisfying crunch to the wings.
Seasoning: A combination of garlic powder, onion powder, sweet paprika, cayenne pepper, fine sea salt or kosher salt, and ground black pepper. Use cayenne pepper according to your heat tolerance. If desired, substitute it with red pepper or red chili flakes.
See the recipe card for full information on ingredients and quantities.
How to make crispy baked chicken wings with cornstarch?
- Preheat the oven and line a rimmed baking sheet with parchment paper or aluminum foil. Place a wire rack on top.
- Mix the spices in a small bowl. Set aside.
- Separate the wings if they are whole and pat them dry with paper towels to absorb the excess moisture. Place them in a large bowl.
- 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 cornstarch chicken wings
- 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 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.
Good to know!
Sauce: Once your cornstarch-coated wings are cooked, you have the option to brush them with sauce. If you choose that, there's no need to worry about the seasoning mixture anymore, as the sauce will become the dominant flavor. A simple combination of salt and pepper would suffice.
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. But 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.
Freeze leftovers for up to 3 months. Defrost them in the fridge and reheat them before serving.
Reheat in the oven at 375°F/190°C for 7-9 minutes or in the air fryer at 360°F/ 180°C for 3-4 minutes.
How to serve?
- Dipping sauce: Classic choices include blue cheese dressing, bbq sauce, buffalo sauce, honey mustard, teriyaki, or ranch dressing. Or use your favorite sauce.
- Bread, baguette, or bread rolls. Try our Yogurt Soda Bread or Herb Garlic Baguette.
- Potatoes: Oven-Baked Potato Wedges, Sauteed Sweet Potatoes, Air Fryer Frozen Potato Wedges, etc.
- Fresh salads: A mix of greens, such as lettuce, spinach, or arugula, topped with cherry tomatoes, cucumbers, and red onions and tossed with a tangy vinaigrette dressing.
- Coleslaw for Burger or Zucchini Pickles.
- Raw vegetables like carrot or celery sticks, bell pepper slices, cherry tomatoes, kohlrabi, etc.
More chicken wing recipes
Recipe
Crispy Cornstarch Chicken Wings
Equipment
- Baking sheet OR air fryer
- Wire rack optional but recommended
Ingredients
- 2 lbs chicken wings 900 – 1 kg, Note 1
- 1 teaspoon garlic powder Note 2
- 1 teaspoon onion powder
- 1 teaspoon sweet paprika Note 3
- ⅛ – ¼ teaspoon cayenne pepper to taste
- 1 teaspoon fine sea salt or kosher salt
- ½ 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 + 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
- 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 375°F/190°C for 7-9 minutes or in the air fryer at 360°F/ 180°C for 3-4 minutes.
James Saunders says
Followed directions and the wings came out perfect!!
Adina says
So glad to hear it, James. Thank you for the feedback.