Wings - Corn Starch

THEBuckeye

For those of us slugs not attending Brisket Camp in NOLA, I have a Wing question. 

I've gotten then down (rub, sauce, temp, time, etc) except for crispness. I've yet to use corn starch and think that's the answer but at what point?

During marinating? At saucing? 

And, how much to use (for about 20 wings)?

Thanks

cazzy

Put it in your rub. I usually do 3 parts rub and one part corn starch. Also, try leaving them uncovered in the fridge to dry out.

PNWFoodie

The wings I did yesterday were well rendered and very crispy. No cornstarch needed. I am not a fan of wings unless the skin is crispy, and these were yummy. Even my 9 year old declared them delicious. Seasoned (Tiger Seasoning) and threw on raised indirect and maintained somewhere between 375 and 400 (hat tip to @SGH‌ for the advice). Toward the end I basted a bit with butter, but the same could be done with sauce. Meat was still juicy and tender, skin was crispy and delicious. Yummy!

Hi54putty

Cook them until crispy and then toss them in sauce when you bring them in. Best of both worlds.

thetrim

Cook raised direct and that'll help too

GK59

Corn starch is the greatest thing to make crisp skin. Used it yesterday.

CarolinaCrazy

@THE Buckeye - I put them on a tray in the fridge to dry out for a while, then dust in corn starch right before I put them on. No rub, no marinade. 45 minutes raised direct, rotating frequently gets them nice and crispy. Then sauce as you like.

grey_bri

I have never had a problem with my wings always crispy. Try one pac Italian style Shake'N Bake big dash Savory big pinch Cumin smoked Paprika and Rosemary. Indirect with plate setter pizza stone put grill on pizza stone and have wings on perforated pizza pan covered with foil. Temp around 375 cook till browned on one side flip . When done they are always very crisp and juicy. Made some Friday night along with a few beers the best wings I ever ate!!

Skiddymarker

Air dry helps wings crisp. Put on a rack in the fridge, allows air to circulate around them. I use a mix of 50% corn starch and 50% baking powder. Like Cazzy, I mix with rub about 2 or 3 parts rub to one part starch. 

I like wings done direct, but often do indirect to have an easy clean up. Wings can drip a lot affecting the next cook. 

NecessaryIndulg

Hi, @THEBuckeye! I dust the wings with cornstarch after I apply my seasonings/rub and just before cooking.

   

 I use a small strainer and just lightly dust them (like I'm adding powdered sugar to the top of a cake).

 

Hope that helps! 

 ~k.

smokesniffer

+1 on Christie's method, it works for me.

HendersonTRKing

Having researched and researched, I do a 3:1 mix rub:cornstarch.  I like 'em hot, so I use DP firewalk or this crazy jamaican rub someone gave me.  I let them sit that way overnight on a tray in the fridge.  Then it's raised direct at 350-400 for as long as it takes.  They crisp up like crazy.  I'll run them thru some Franks hot sauce and re-crisp on the grate.  Sometimes sauce on the side.  Works the same for any kind of rub.  Always comes out crispy -- like fried, only better.  

THEBuckeye

Thanks Everyone! 

hondabbq

@necessaryindulg do you dust both sides with cornstarch or just the one side.

NecessaryIndulg

Hi @hondabbq!  I only dust the skin side.  I cook wings raised direct at 300F for about an hour. I cook them skin side up for 45 minutes, flip, and cook skin side down for 15 minutes.  

At this point they are good to go, but I usually flip them to skin side up and shut the cooker down.  All this "dwell" does is gives me more time to finish the sauce or whatever else I'm cooking.  

hondabbq

Don't your wings have skin on both sides?

Canugghead

Both sides? my wings have surround-skin 

seriously, perhaps Kristi was thinking spatchcock chicken?

NecessaryIndulg

hondabbq said:

Don't your wings have skin on both sides?

@hondabbq - Of course.  I guess I should have written dust the thick skin side and thick skin side up . . . 

hondabbq

NecessaryIndulg said:

show previous quotes

hondabbq said:

Don't your wings have skin on both sides?

@hondabbq - Of course.  I guess I should have written dust the thick skin side and thick skin side up . . . 

LOL just having fun.

 

NecessaryIndulg

hondabbq said:

show previous quotes

NecessaryIndulg said:

hondabbq said:

Don't your wings have skin on both sides?

@hondabbq - Of course.  I guess I should have written dust the thick skin side and thick skin side up . . . 

LOL just having fun.

 

I know.
... and I should know better by now... it happens every time.  :-B

DMW

NecessaryIndulg said:

show previous quotes

hondabbq said:

Don't your wings have skin on both sides?

@hondabbq - Of course.  I guess I should have written dust the thick skin side and thick skin side up . . . 

Now you tell me. I just finished skinning a whole batch of wings on one side each... 

:P

hondabbq

I did the cornstarch thing last night. No pics, but it definitely works well. As directed I just dusted the wings just prior to putting them on the egg. I even did the skin side @necessaryindulg. Next time ill try dusting both sides,. I will definitely continue this process. The guys like them too. Idont even need to sauce them done this way. We did 3 kinds, BBQ, sweet chili, and naked. Naked was my favorite.

NecessaryIndulg

Glad it worked, @hondabbq!

"I even did the skin side" <-- I see what you did there.  :P