PSA: Tried putting a paper thin layer of cornstarch on chicken wings before air frying

I saw this tip on a cooking blog last week and gave it a shot with a batch of wings for game night. The difference was wild. Before, my wings came out okay but not super crispy on the skin side. After dusting them with maybe a teaspoon of cornstarch per 10 wings and then a light spray of oil, they came out with that crackly restaurant style skin at 380 degrees for 25 minutes. No weird taste or texture. Anybody else try this or have another coating trick that works better?

2 comments

2 Comments

felix8241mo ago

380 for 25 is my goto too.

eva9081mo ago

Ha, yeah it's my comfort zone too. I tell myself the extra 5mg doesn't make a difference but my anxiety sure thinks otherwise.