Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!

If you missed the 17th Annual EGGtoberfest here are the highlights Click Here

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: 1,872
    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: 4,287
    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
    Wings 001.JPG
    2560 x 1920 - 2M
Sign In or Register to comment.