The Secret Ingredient for Crispy, Crunchy, Never Ever Soggy Chicken Wings

Super Bowl Sunday is upon us. Whether your loyalties lie with the 49ers or the Chiefs, or you simply plan to tune in to spot Taylor Swift in the crowd, it's important to gear up with all the necessary football party foods. Nachos, dips, deviled eggs and sliders are great additions any Super Bowl spread, but a pile of crispy chicken wings is a non-negotiable.

And when it comes to fried chicken, nobody does it better than the Koreans. Dakgangjeong, or KFC (short for Korean Fried Chicken), makes a lasting impression because of its sticky umami-packed glaze and most importantly, its shatteringly crisp coating. The method works on large pieces of chicken and wings. But no matter what type of chicken you're using, that ASMR-worthy crunch is thanks to one pantry ingredient: cornstarch.

Coating the chicken in cornstarch helps to develop a light, crisp crust all around the wings when they hit the hot oil. Another special treatment not to be skipped is double-frying the chicken, which removes more water from the skin than a single fry and makes sure the crispy cust will hold up to the generous amount of sauce.

Related: 20 Classic Wing Recipes That Will Level Up Your Super Bowl Spread

How Cornstarch Makes Chicken Wings Crispy

The reason this method is so effective comes down to science. Cornstarch is a pure starch and its ability to gelatinize when combined with heat and water is at the core of its magic. When you coat your chicken with cornstarch, starch molecules swell and absorb some of the moisture in the chicken. This coating acts as a protective barrier that seals in the juices and prevents the meat from overcooking. As the heat of the oil rises, the water in the cornstarch evaporates, making those starch molecules rigid and brittle, which creates a crispy crust.

Related: Al Roker's Spicy Chicken Wings Are So Good, You'll Want to Make Them Every Week

How to Make Chicken Wings with Cornstarch

There are two ways to starch up your chicken wings: a dry method and a wet method. Which one to use depends on how you’re seasoning your wings.

Dry Method: This method is your best bet if you're using a dry rub or simply seasoning the wings with salt and pepper. Season 2 ? to 3 pounds of chicken wings with salt and pepper or your spice blend, then toss them in 1 cup of cornstarch. Place the wings in an even layer on a wire rack and let them sit at room temperature until the wings absorb some of the starch and the surface of the wings starts to look gluey, about 15 minutes.

Wet method: If you want to marinate your wings, this is the method for you. Marinate 2 ? to 3 pounds of chicken wings in your marinade of choice. Remove the chicken from the marinade and whisk 2 tablespoons of the marinade with 1 cup of cornstarch and 2/3 cup water. Dunk the chicken in the cornstarch slurry, letting excess drip back into the bowl. Proceed with frying.

Fry, then Fry Again: No matter which method you use, the frying step is the same. Heat 1 ? to 2 inches of oil in a wok or large Dutch oven over medium-high until the oil reaches 350°. Set a wire rack inside a rimmed baking sheet. Working in batches, fry the chicken wings until they're light golden brown, about 2 minutes. Transfer them from the oil to the rack, then repeat with the remaining wings. Once you've fried all the wings once, fry them again in batches until browned, about 2 to 3 minutes.

Related: Anchor Bar Buffalo Wings: The Original Hot Wings Recipes

What Else Can Cornstarch Crisp?

A cornstarch coating isn’t just good for chicken wings. Once you get the hang of it, you can use it in many other dishes. The cornstarch and double-frying method is used in Chinese stir-fries and deep frying other foods, such as tofu, vegetables and even French fries.

And for any other fried food recipes you have bookmarked, try replacing a quarter of the flour in the batter with cornstarch. That swap will help create an extra crispy crust with minimal effort.

How to Air Fry Cornstarch Dusted Wings

Cooking in the air fryer? This trick comes in handy there, too. Use the dry method above for chicken wings and air fry at 400° for 20 minutes, flipping halfway through. Let cool for 5 minutes, spray with cooking oil, then air fry again for 5 minutes.

Up next: The Secret Ingredient for Tender, Juicy, Perfectly Browned Chicken