By Dylan Clay
In my opinion, cornstarch works best for chicken wings – especially when making them on a grill or baking in the oven.
Baking powder almost has a gritty taste that’s off-putting and lacks the “crunch” that most Readers are likely chasing.
While I’ve already tested this concept before and I know the end result, I wanted to re-test this for the sake of the article.
Here’s a picture of the cornstarch wings before grilling:
Here’s a picture of the baking powder wings before grilling:
Here’s a picture of the cornstarch wings after grilling:
Here’s a picture of the baking powder wings after grilling:
Something that’s worth noting is that during the grilling process, the baking powder wing “set up” faster.
This could be simply due to the fact that there was less baking powder on the wing itself or it could be the inherent properties of baking powder in comparison to the cornstarch.
Here’s a picture about half way through grilling the wings:
Visually, there isn’t a ton of difference in the end product.
However, taste-wise there is a huge difference.
I had my parents test the baking powder wings first – I also took a bite myself. The surface of the wing almost feel “sandy” in the mouth; You can tell it wants to be crispy but it’s just super lacking.
To quote my Mom: “These don’t hold a torch to your wings.”
I then offered them my regular cornstarch wings with and without sauce and both of them remarked that they were way better.
In almost every case it’s because you didn’t go to a high enough internal temperature.
Wings are similar to dark meat – meaning you can push the internal temperature up to 200F – and the wings will remain moist/tender inside.
By cooking longer you’ll render more skin fat and the meat will cleanly and easily pull off the bone.
Cornstarch is almost entirely starch – where-as flour contains gluten. The more starch something has the greater the water absorption. This leads to the enhanced gelatinization of starches.
This same thing happens when starch is applied to a wet surface – like a wing.
The starch granules swell and absorb water – as the wing is heated it pushes out moisture. The subsequent heating causes the granule size to increase until they can no longer absorb water and they burst.
The result is a super crunchy, moist wing.
Most home baking powders are “double-acting.”
Meaning, there are two reactions – first when the baking powder comes into contact with a liquid and second when it’s heated.
These are good qualities to have in our scenario. The baking powder will dry out the surface of the skin and then activate when it’s heated.
Note: If you opt to use baking powder, ensure it’s aluminum-free.
To me though, the surface is almost gritty and sandy – but if that’s what you prefer, go with it.
Something that’s worth noting is that corn starch is a bit cheaper than baking powder – almost half the cost.
I typically buy corn starch from Walmart and use their Great Value brand:
So you can get double the amount of corn starch for roughly the same price as baking powder.
I don’t grill. I’m using my oven. Is it still better to use corn starch? Thx Anita
Hey Anita!
So at the end of the day, heat is heat and BTU is BTU. Both the grill and the oven create a convection of heat and your wings don’t know if the grill is cooking them or if an oven is. Even if you’re using an oven, I’d still rather use Corn Starch.
We are having wings for the super bowl.
I will definitely try the corn starch, my hubby has a air fryer, his favorite kitchen appliance:)
Thanks, enjoy the super bowl 🏈 🥣 😉
Let me know how it goes Roberta! Hopefully it’s “hubby” approved.
Your article was very helpful. Making wings to take to a party and decided to try a different recipe. Hadn’t heard of using cornstarch before. Going to give it a try!
Happy to help Laura! Hopefully they’re family/friend approved.
I have exclusively been doing baking powder wings in the air fryer and my opinion is the same as yours. Will try the corn starch wings tonight.
Let me know what you think Jay – I’ve actually yet to make wings in my Air Fryer, but I’d assume my opinion wouldn’t change much.
-Dylan
Do you oil wings before dredging them in cornstarch and what spices do you use
Hey Rob!
So no oil what-so-ever – A binder isn’t necessary here as the wings are wet out of the packaging, meaning the cornstarch sticks without an issue. Whenever I make wings I quite literally will take a cheap plastic trash bag, put all my wings in the bag (usually it’s like 60+), then add about half a bottle of the cornstarch, then shake the bag; Then onto my pellet grill they go.
Also with regards to the spices, I’ve tested this many times and you won’t taste any spices that get added, at all. I made wings about 2 weeks ago and re-tested this with a wing rub my brother-in-law bought me and you still can’t taste the spice. Granted, I sauce my wings so that’s likely why. If you intend to sauce your wings I’d suggest just using cornstarch.
Thank you for this very useful information. I did the test also, and you are correct. Corn starch way better. Question abt beef jerky….
Would you or have you ever used corn starch to assist in the drying process. I hang my beef jerky in the oven on the racks
Thank you again.
Hi Susie! Happy to help.
So I’ve been making beef jerky for over 17 years and I’ve never used corn starch in my marinade to aid in dehydration. The convective heat in your oven is what dries out the jerky, not the marinade ingredients.
If you used corn starch, what you’d essentially be doing is called “velveting” the meat – which is common for Chinese takeaway for things like beef stir fry.
But the kicker is you’re cooking the beef at high heat – the opposite of dehydration.
The corn starch coating on the exterior of this meat is a layer of now hydrated starch which lubricates the surface, giving the impression of “moist” meat when the interior might be dry.
What you’d be better off doing (especially if you’re after soft jerky) is using a humectant in your marinade – I’ve written about this texture at length in this article.
Hope that helps!