Crispy Cornstarch Chicken Wings

5 from 10 votes

Irresistible, crispy cornstarch chicken wings - a crowd favorite, perfectly seasoned and baked or air fried to perfection.

Prep Time10

Cook Time45

Course: Appetizer, Party Nibbles, Poultry

Cuisine: American

Servings: servings

Calories: 278kcal

Author: Adina

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 + 1 teaspoon fine sea salt + ½ 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.

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.

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.

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.