Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Question on Dusting Wings with Cornstarch

I am making 3 batches of wings tonight. I'm making @NecessaryIndulg sticky wings, cazzy's wings, and traditional buffalo wings with Frank's Red Hot.

I've read about dusting the wings with corn starch to crisp them up. When is this done? I like the mouth feel of a fried wing. Will this work on the sticky wings and cazzy's wings, or does it only work on a dry rubbed wing?
Mark Annville, PA


  • Solson005Solson005 Posts: 1,906
    I am trying corn starch for the first time and added it to the wings before putting on the rub. I've made Cazzy's wings a few times and sticky wings don't need cornstarch. 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • Just did wings with baking powder for the first time. Works much the same as corn starch. I mixed it with the rub and but it on before putting the wings in the egg by shaking in a ziplock. The have no sauce, but I think saucing is going to change the crunchy texture on the wing, not to say it'll be bad, just not 'like-breaded'.

    Cheers -

    Finally back in the Badger State!

    Middleton, WI
  • gdenbygdenby Posts: 4,452
    I can only comment of using it w. dry rub. I pour some cornstarch into a fine mesh tea strainer, and tap the strainer to put a coating onto the chicken. Then dust w. the rub, which is usually a lot coarser than the starch. My results have not been like fried, but the skin tends to be much firmer, not rubbery. The results improve as the temperature goes up. 425-450F works well. I've also tried potato and arrowroot starch, but corn worked better.
  • To me only a dry rub wing could be Mixed with rub/starch, 2:1 and if still dry when ready to hit the grid, spritz with oil. Always crispy. Can't speak for Kristi's wings, but the style of Cazzy's wings is a non-crispy sticky wing, I would not try to make it a dry crispy wing. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • HIGH in the dome with "salt and pepper" is crisp --- HIGH in the dome !!image
Sign In or Register to comment.