Deep-fried chicken wings are a welcome snack on game day. Frying in hot oil results in crisp, crunchy skin and a juicy, tender interior. To achieve a truly crunchy coating, chicken wings are breaded before they take their hot oil dive. Adding cornstarch to your breading or batter results in wings with an irresistibly crisp coating.
Crispy Cornstarch-Coated Chicken Wings
Adding cornstarch to the batter or breading mixture results in chicken wings that have a light, crisp and flaky texture reminiscent of a tempura batter. Simply add a hearty amount of cornstarch to your favorite batter and dip your wings or create a dry mixture of cornstarch and flour and dredge the wings before frying.
References
- 101 Chicken Wing Recipes; Ian Newton
Writer Bio
Christina Kalinowski is a writer from the Twin Cities who began her career in 2011. She contributes food and drink related articles to The Daily Meal. She holds a Master of Arts in sociology from Purdue University.
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