Here’s my go-to recipe for cornstarch chicken wings, with a simple method that gives you the crispiest coating, juicy meat, and a texture that’s better than your local wing spot.
These wings have become our Friday night favorite at home. I usually make a double batch because they disappear so quickly – even the kids fight over the last few pieces. And let’s be honest, cold leftover wings make a pretty great lunch the next day too!
Why You’ll Love These Chicken Wings
- Extra crispy texture – The secret cornstarch coating creates an incredibly crunchy exterior that stays crispy even after they’ve cooled down a bit.
- Simple ingredients – You only need basic pantry spices and cornstarch to make these wings – no fancy ingredients required.
- Customizable heat level – You can easily adjust the cayenne pepper to make these wings as mild or spicy as you like, making them perfect for the whole family.
- No deep frying needed – These wings get super crispy in the oven, so you can skip the mess and extra calories of deep frying while still getting that satisfying crunch.
- Make-ahead friendly – You can prep and season these wings ahead of time, making them perfect for game day parties or busy weeknight dinners.
What Kind of Chicken Wings Should I Use?
For this recipe, you’ll want to look for either whole chicken wings or ones that are already split into drums and flats – both work great, though split wings are easier to eat and cook more evenly. Fresh wings are ideal, but frozen ones will work just fine as long as they’re completely thawed and patted dry before cooking. When shopping, try to pick wings that are roughly the same size so they’ll cook at the same rate. If you’re buying whole wings and want to split them yourself, look for the joint between the drum and flat, then cut right through it – it’s easier than it sounds!
Options for Substitutions
Let me share some helpful swaps for this crispy wings recipe:
- Cornstarch: If you’re out of cornstarch, you can use potato starch, arrowroot powder, or rice flour instead. Each will give you that nice crispy coating, though cornstarch tends to work best. Avoid regular flour as it won’t create the same crunchiness.
- Chicken wings: While whole wings are traditional, you can use drumettes or wing portions if that’s what you have. Just adjust the cooking time slightly – they might cook a few minutes faster if they’re smaller pieces.
- Seasonings: The spice mix is totally customizable! Skip the cayenne if you don’t like heat, or swap paprika for smoked paprika for a different flavor. You can also use your favorite pre-made seasoning blend instead of the individual spices.
- Salt: Any type of fine salt works here – table salt, sea salt, or kosher salt. Just remember that kosher salt is less salty by volume, so you might need to add a bit more if using it.
Watch Out for These Mistakes While Cooking
The biggest mistake when making cornstarch chicken wings is not patting the wings completely dry before coating them – any moisture will prevent that sought-after crispy exterior from forming. Another common error is overcrowding the baking sheet or air fryer basket, which causes the wings to steam instead of crisp up – make sure to leave enough space between each wing for hot air to circulate. To get that restaurant-style crunch, don’t skip the cornstarch or substitute it with flour, as cornstarch is specifically what creates that perfectly crispy coating when it reacts with the heat. For even better results, let the seasoned wings rest in the refrigerator uncovered for 1-2 hours before cooking, which helps the skin dry out further and allows the seasonings to really penetrate the meat.
What to Serve With Chicken Wings?
These crispy wings are begging to be served with some classic sides that’ll make your meal complete! The traditional combo includes fresh-cut celery and carrot sticks with either ranch or blue cheese dressing for dipping. A creamy coleslaw or a simple green salad can help balance out the richness of the wings. If you’re hosting game day or having friends over, consider adding some crispy french fries, sweet potato wedges, or even some mac and cheese to round out your spread. Don’t forget to have plenty of napkins handy – these wings are worth getting messy for!
Storage Instructions
Keep Fresh: Got leftover wings? No problem! Place them in an airtight container and pop them in the fridge for up to 3 days. They’ll stay nice and tasty, though the coating might not be quite as crispy as when they’re fresh out of the oven.
Freeze: These wings freeze really well for up to 3 months. Just place them in a freezer bag or container after they’ve completely cooled. Pro tip: lay them flat on a baking sheet to freeze individually first, then transfer to your container – this prevents them from sticking together!
Reheat: To get that crispy coating back, reheat your wings in the oven at 375°F (190°C) for about 10-15 minutes. You can also use an air fryer for 5-7 minutes at 375°F. I’d skip the microwave – it tends to make them soggy and you’ll lose that awesome crunch!
| Preparation Time | 10-15 minutes |
| Cooking Time | 45-60 minutes |
| Total Time | 55-75 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2400-2600
- Protein: 150-170 g
- Fat: 160-180 g
- Carbohydrates: 40-50 g
Ingredients
- 2 pounds chicken wings (900g to 1 kg)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sweet paprika
- 1/8 to 1/4 teaspoon cayenne pepper (depending on preference)
- 1 teaspoon fine sea salt (or kosher)
- 1/2 teaspoon black pepper, ground
- 2 tablespoons corn starch
Step 1: Prepare the Spice Mixture
In a small bowl, combine 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of sweet paprika, 1/8 to 1/4 teaspoon of cayenne pepper (adjust to your taste preference), 1 teaspoon of salt, and 1/2 teaspoon of pepper.
Mix well and set the spice mixture aside for later use.
Step 2: Prepare the Chicken Wings
Pat 2 lbs (1 kg) of chicken wings dry with paper towels.
This will help them become crispy during cooking.
Place the dried chicken wings in a large bowl.
Add 2 tablespoons of cornstarch and toss well to ensure each wing is evenly coated.
Then, add the prepared spice mixture to the bowl and toss again until all the wings are well seasoned.
Step 3: Oven-Bake the Wings
Preheat your oven to 425°F (225°C).
Line a baking sheet with aluminum foil or parchment paper and place a wire rack on top of it.
Arrange the wings on the rack in a single layer, ensuring they have enough space to cook evenly.
Bake for 40-45 minutes until the wings are golden brown and crispy.
If you aren’t using a wire rack, remember to flip the wings halfway through the cooking process.
Once done, let the wings rest for about 5 minutes before serving.
Step 4: Air-Fry the Wings (Alternative Method)
For an alternative cooking method, you can use an air fryer.
Preheat the air fryer to 400°F (200°C) according to the manufacturer’s instructions (typically, this takes about 3 minutes).
Season and coat the wings as instructed previously.
Place the wings in the air fryer basket in a single layer; you may need to cook them in batches to avoid overcrowding.
Air fry for 14-15 minutes, flipping the wings halfway through, until they are crispy and golden brown.
Allow the wings to rest for 5 minutes before serving.