If your “crispy” wings keep turning out meh, the missing move is a cornstarch-boosted dredge. Mix cornstarch with flour, season boldly, and cook hot. Result: shatter-crisp crust, juicy center, zero deep-fryer drama.
Why This Works
Lighter crust: Cornstarch lowers gluten and soaks up surface moisture for a delicate, glassy crunch.
Better browning: Starch gels, then dehydrates into a crisp shell that stays crunchy longer.
Consistent results: Works on chicken, tofu, cauliflower—air fryer or oven.
The Flavor Pop Ratio
| Use | Flour | Cornstarch | Salt per lb protein | Notes |
|---|---|---|---|---|
| Standard crispy | 2 parts | 1 part | ¾–1 tsp | Add 1 tsp baking powder per lb for wings only (extra blister). |
| Super light (GF) | 0 | 1 part cornstarch | ¾ tsp | 100% cornstarch works, especially for tofu/veg. |
Season the mix with 1–2 tsp garlic powder, 1 tsp paprika, ½ tsp pepper per cup of blend. Add cayenne for heat.
Step-by-Step (No Deep Fryer Needed)
Dry first. Pat wings/tenders/tofu dry. Moisture kills crunch.
Dredge. Toss in the seasoned flour-cornstarch mix. Shake off excess.
Oil lightly. Mist or drizzle just enough to glisten—too much = soggy.
Cook hot. See time/temps below. Flip once for even browning.
Finish and rest. Sauce after cooking (not before). Rest 2 minutes on a rack to keep the crust crisp.
Times and Temps (Air Fryer vs Oven)
| Food | Air Fryer | Oven (Convection best) | Done When |
|---|---|---|---|
| Chicken wings | 380°F 18–22 min, then 400°F 3–5 min | 450°F 35–40 min on a rack | Deeply browned, 175°F internal |
| Chicken tenders | 390°F 10–12 min | 450°F 12–15 min | 165°F internal |
| Tofu cubes | 390°F 14–18 min | 450°F 20–25 min | Edges golden, centers custardy |
| Cauliflower bites | 390°F 12–15 min | 450°F 18–22 min | Crisp outside, fork-tender inside |
Rack = crisp insurance. Airflow underneath = no soggy bottoms.
Flavor-Pop Finishes (Sauce After Crisping)
Honey-Chili Lime: 2 Tbsp honey, 1 Tbsp lime, pinch chili flakes.
Garlic-Parm: 1 Tbsp melted butter, 1 grated garlic clove, 2 Tbsp parm.
Gochujang Glaze: 1 Tbsp gochujang, 1 Tbsp soy, 1 tsp rice vinegar, 1 tsp maple.
Toss hot pieces in a large bowl with just enough sauce to coat.
Troubleshooting
Not crisp? Too much oil, overcrowded tray, or wet protein. Space pieces out and preheat.
Powdery spots? Didn’t shake off excess dredge. Tap each piece before cooking.
Soggy after saucing? Sauce was added too early. Crisp first, sauce last.
Quick Batch for Wings (Example)
1 cup flour + ½ cup cornstarch
1 tsp baking powder (wings only)
1 tsp kosher salt, 1 tsp garlic powder, 1 tsp paprika, ½ tsp pepper, pinch cayenne
Toss 2 lb wings, mist with oil, cook per table, then sauce.