Wings, when to add the corn starch?

cortguitarman · May 2014

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 · May 2014

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

Little Steven · May 2014

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

lousubcap · May 2014

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 · May 2014

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 · May 2014

Never

RRP · May 2014

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 · May 2014

will this tea strainer work ?

RRP · May 2014

Canugghead said:

will this tea strainer work ?

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

SenecaTheYounger · May 2014

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 · May 2014

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

nolaegghead · May 2014

Cook them hotter/faster direct.

cortguitarman · May 2014

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 · May 2014

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 · May 2014

Sounds like I need to get a tea strainer.

Wings, when to add the corn starch?

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