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Wings - Corn Starch

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
New Albany, Ohio 

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