Cornstarch Thanks

BlueSmoke

There was some discussion awhile back about coating chicken with cornstarch in order to crisp up the skin. I did wings tonight, and being in an experimenting frame of mind, did half of them in a sour orange marinade; dredged the other half with plain cornstarch.[p]In our tasting, the cornstarched wings had superior crunch. They were done, but still moist and tender. The taste was understandly bland. ("Tastes like chicken...") By contrast, the marinated wings were uniformly tender from skin to bone.[p]Now that we know we prefer cornstarch, I'll be experimenting with herbs and spices to put into the dredge.[p]Ken

AZRP

BlueSmoke,
I have been experimenting with cornstarch mixed with DP rubs. The last venture was 75% rub mixed with 25% cornstarch and it was pretty good. Next time I'm going to up the cornstarch just a tad, maybe 65% to 35%. -RP

Bigfoot

BlueSmoke,
I have had a lot of luck dredging the slightly damp wings in a spice mixture, then patting on the corn starch on the wing (the idea is just to put enough on for a light transparent coating) then toss them on the egg. Crunchy and Yummy!

Marvin

Bigfoot,
On Alton Brown's show last night (How to fry chicken), he made a point of putting the rub under the flour dredge, so the spice on before the cornstarch makes the same point. Enjoy.

Sigmore

BlueSmoke, Try some of your Red Rooster Rub. I use that on all my wings now. Mixed with corn starch and dragged in the RA-RA Wing Sauce, that might start trouble.