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No_Dance1739 t1_j5g5ji3 wrote

Reply to comment by SheldonvilleRoasters in [Homemade] Crispy Air Fryer Buffalo-style Chicken Wings by elcelt

You said corn starch helps get the skin crispy? I’ll have to try that. I’ve got my seasonings down, but getting all the way crisp is sometimes a challenge.

Does corn starch also help with browning your meat or veg, giving it a more crispy char?

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antibendystraw t1_j5gh6bk wrote

Can’t comment on the char specifically but it should. I’ve added it to cut up pork and beef for stir fry with good results. The biggest factor for that imo is getting a high enough temp and working fast. But dusting the meat/skin with corn starch after patting drying does so much for chicken crisp. It’s the key ingredient to Korean fried chicken if you’ve ever had it.

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No_Dance1739 t1_j5gzvvq wrote

I’ve mostly done Korean bbq, I try to stay away from fried foods. And I have heard a lot of recipes and social media posts say to use corn starch. If they ever said why, I missed it.

I’ve been making my own oven baked buffalo style wings, with good results baking completely then broiling to crisp up the skin. I eventually got an air-fryer to aid in the process, but both yield almost identical results. Double broiling or double air-frying helps get it crispier. So I think corn starch is what’s been missing to get that extra crisp and not have to cook it as long.

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antibendystraw t1_j5h0rrj wrote

I used to have an air fryer and don’t anymore. I do my chicken in the oven, these days I skip the corn starch just out of laziness. I just coat the chicken in olive oil, season and cook basically like you say. Always simple and good for quick meals.

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No_Dance1739 t1_j5h3pif wrote

Yeah, it’s been real good, I’ve just about perfected my lemon pepper blend and if adding some corn starch takes it over the top then I’ve got to at least try it.

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antibendystraw t1_j5h4b6k wrote

Curious about your lemon pepper blend! I often squeeze a lemon and do salt and black pepper trying to go for that taste. But do you dry out lemon zest or do something special? It never feels like I get that zing that I’m after

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No_Dance1739 t1_j5h4y0k wrote

I start with Kinder’s lemon pepper, I believe they use lemon zest and oil. I add granulated garlic, ground ginger, dash of turmeric, dash of old bay, sometimes cumin, sea salt, and some fresh cracked pepper. I add enough of the other spices to not take over but to give it some depth of flavor. I can’t stand stuff that tastes flat.

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notdrewcarrey t1_j5gy56k wrote

Flour can also work. If you don't want to deep fry, you can do corn starch or flour and then bake or air fry. You can also combine them of course too. Helps get them crispy.

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No_Dance1739 t1_j5h1rur wrote

Thanks for the tip. I’m supposed to avoid gluten, so whenever I can I try to omit wheat. I have heard before that the secret to fried chicken is adding corn starch to the flour, so I’ll start there, if it’s still not crispy enough I’ll try adding flour, and perhaps I can find a GF kind that works well.

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SheldonvilleRoasters t1_j5h37w6 wrote

It doesn't do much for browning unless you fry it in fat. You would season your meat and then coat it with either corn or potato starch and then let it sit until you don't see any white powder. Then you can fry (or air fry) and then the starch will for a very crispy crust.

Chinese restaurants use this techniques when they make that cubed twice cooked pork.

Here is a recipe for karaage if you want to see the technique. It's also called Hawaiian fried chicken as well.

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No_Dance1739 t1_j5h58u9 wrote

Got it, thanks for the advice. I’ve been playing around with dry rubs and seasoning with oils, so I’ll make sure to try it with oil.

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TioSammy t1_j5k5h9h wrote

1/2 tsp of baking powder(per #of meat) applied to chicken skin will really help crispyness

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