Wings, when to add the corn starch?

cortguitarman

Making some wings. Dusted with Jamaican Firewalk and added corn starch to the bag to make em crispy. Heyve been on for about 45 minutes at 350. I flipped them after 30 minutes. They didn't seem to be crisping up yet. Thoughts?

FATC1TY

Hit them with some butter and see if that'll help it along.

Little Steven

Spray them with olive oil or Pam.
Edit: You aren't indirect are you?

lousubcap

Here's a cook process that works every time-

http://www.nibblemethis.com/2009/06/30-20-10-smoked-hot-wings.html  Check it out.  FWIW-

SpartanPride

I do indirect 400 for about 50 minutes, flipping halfway. They come out crispy. Were they completely thawed? Could always do direct to crisp up quick.

Hi54putty

Never

RRP

Here's a little trick I use. As you know corn starch is extremely fine - I use this tea strainer - note how small it is to the quarter next to it so you can also get the idea of just how fine that wire mesh is. I fill it using a teaspoon and tap the stainer so as to dust the chicken. Works for me!!!

Canugghead

will this tea strainer work ?  

RRP

Canugghead said:

will this tea strainer work ?  

LOL - me thinks you get the drift of how fine that strainer is! Thanks, buddy!

SenecaTheYounger

Cornstarch is for drying an infant's nates. Or for fat men to rub twixt their thighs on a summer evening.

Dry your chicken skin overnight in the refrigerator, or use oil as per Little Stephen's suggestion.

plumbfir01

I use 1tbsp baking powder + 1tbsp of a good rub and sprinkle liberally then massage it all in and it works really well

nolaegghead

Cook them hotter/faster direct. 

cortguitarman

It worked out. They did get crispy. I ended up saucing half so those didn't matter anyway. In the end, I FTC'd them so the crispness factor went away. They were still a hit.

Skiddymarker

I dust with 50/50 mix corn starch and baking powder - keep it in a fine mesh shaker. I dust the night before store on a rack in the fridge over night. If just before the cook starch is still visible, a quick mist with oil (Thanks LS) before the rub works. Always crispy when cooked raised direct, 400º. 

cortguitarman

Sounds like I need to get a tea strainer.