These Crispy Cornstarch Chicken Wings are crunchy on the outside, and tender and juicy on the inside, just the way I like it. The best part: it requires just 2 ingredients!
After countless YouTube recipe videos, kitchen experiments, and taste tests, I can confidently say I’ve discovered the simple secret to achieving chicken wings with serious crunch: cornstarch.
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Crispy Baked Chicken Wings
Table of Contents
Ingredient Notes
This extra crispy fried chicken wings recipe with cornstarch and salt is probably the best fried chicken wings recipe I’ve ever used because it’s as foolproof as it gets.
Chicken wings: This recipe works best with skin-on wings, but that’s just my preference. You could try skinless chicken pieces, but some of the crunch will be lost, since the skin itself crisps up during the cooking process too, adding to the already crisp texture.
Cornstarch: Just a light coating is all you need to get a light golden color and an unbelievably delicate crunchy bite. You won’t get teeth-shattering super crunch with cornstarch, but you will be able to hear it when you take a bite.
Salt (optional): I recommend seasoning the chicken with salt prior to coating it in cornstarch, or adding a generous pinch of salt to the cornstarch and then dusting the chicken in the dry seasoned mixture.
Crispy Fried Chicken Wings Recipe Tips
Drying is key: Before even thinking about cornstarch or oil, ensure your chicken wings are completely dry. Moisture on the surface can hinder crispiness. Pat them down with paper towels, allowing the cornstarch to adhere better and create that desirable crunch.
Gentle coating: When tossing your wings in the cornstarch mixture, be gentle. A light, even coating is what you’re aiming for. Shake off any excess cornstarch before cooking.
Proper oil temperature: If you’re frying, maintain a steady oil temperature. Too hot, and the outside will burn before the inside cooks; too cool, and you’ll end up with greasy wings. Use a thermometer to keep things precise.
The double-frying method: Whether frying, baking, or air frying, the two-stage cooking method is your ticket to perfect crispiness. The initial cook ensures the wings are fully cooked, while the second round crisps up the exterior.
Avoid overcrowding: When frying or air frying, don’t overcrowd the cooking space. Give your wings room to breathe, allowing the hot air or oil to circulate evenly.
How to make Crispy Cornstarch Chicken Wings: Step-by-step
Step 1: Prepare the Chicken Wings
Pat the chicken wings dry using paper towels. Ensure they are completely dry to achieve optimal crispiness. If desired, sprinkle salt over the wings for seasoning.
Step 2: Coat the Wings with Cornstarch
In a bowl, combine the cornstarch and optional salt. Toss the dry chicken wings in the cornstarch mixture, ensuring an even and light coating.
Step 3: Double Fry Chicken Wings
For the First Fry:
- In a large pot or deep fryer, heat vegetable oil to 325°F (165°C).
- Carefully lower a few coated wings into the preheated oil using tongs. Fry for about 6-8 minutes, until they’re cooked through but not yet golden brown. Transfer the par-fried wings to a wire rack or paper towel-lined plate.
For the Second Fry:
- Increase the temperature of the oil to 375°F (190°C).
- Once the oil is hot, carefully add the par-fried wings back into the oil in batches. Fry for an additional 5-7 minutes, until the wings turn deep golden brown and are incredibly crispy.
- Remove the wings from the oil and place them on a wire rack or paper towels to drain excess oil. Serve and enjoy!
Serve the twice-fried crispy cornstarch chicken immediately while they’re still hot and irresistibly crispy. Homemade buffalo sauce, teriyaki glaze, and honey sriracha sauce, are great options for dipping or drizzling.
Garnish with chopped herbs, sesame seeds, or a squeeze of lemon or lime juice for a pop of freshness.
Storing Cornstarch Fried Chicken Wings
After cooking, allow the wings to cool to room temperature before storing. Then, place the cooked wings in a single layer in a container, cover loosely with plastic wrap or aluminum foil, and store in the fridge for up to 3 days.
To reheat your chicken wings, preheat your oven to 375°F (190°C) and bake the wings on a wire rack on top of a baking sheet for about 10-15 minutes, turning them once to ensure even heating.
To reheat in the air fryer, arrange the wings in a single layer, and air fry for 5-8 minutes at 375°F (190°C), turning once halfway through.
Extra Tip: To help revive the crispiness, lightly spritz the wings with a bit of cooking spray or brush them with a thin layer of oil before reheating. This trick helps restore some of the crunch lost during refrigeration.
This recipe for crunchy cornstarch fried wings is one of my absolute favorite chicken dishes to make because it’s uncomplicated, only requires 2 to 3 ingredients, and produces the crispiest chicken I’ve ever eaten! Give this recipe a try and let me know how it turns out.
Crispy Cornstarch Chicken Wings
Ingredients
- 2 pounds about 900g chicken wings, split into drumettes and flats
- 1 cup cornstarch
- 1 teaspoon salt optional
- Cooking oil for frying (if using the frying method)
- Coating sauce of your choice optional
Instructions
Prepare the Chicken Wings:
- Pat the chicken wings dry using paper towels. Ensure they are completely dry to achieve optimal crispiness. If desired, sprinkle salt over the wings for seasoning.
- In a bowl, combine the cornstarch and optional salt. Toss the dry chicken wings in the cornstarch mixture, ensuring an even and light coating.
Double Fry Chicken:
For the First Fry:
- In a large pot or deep fryer, heat vegetable oil to 325°F (165°C).
- Carefully lower a few coated wings into the preheated oil using tongs. Fry for about 6-8 minutes, until they’re cooked through but not yet golden brown. Transfer the par-fried wings to a wire rack or paper towel-lined plate.
For the Second Fry:
- Increase the temperature of the oil to 375°F (190°C).
- Once the oil is hot, carefully add the par-fried wings back into the oil in batches. Fry for an additional 5-7 minutes, until the wings turn deep golden brown and are incredibly crispy.
- Remove the wings from the oil and place them on a wire rack or paper towels to drain excess oil. Serve and enjoy!
This was so good!! Thank you!! I’m excited to also try it with chicken legs. I added rotisserie chicken seasoning and garlic as well. So good!! This was perfect for saucing the wings. They stayed crunchy
Hi Megan
I’m so pleased you liked it. When I first tried this recipe, I was shocked at how well they retain their crunch too!