Wings: Baking soda vs cornstarch

[Jfrosty27]

I do my wings on a kettle with Vortex. No special treatment of any kind required. Just hit them with a wing rub I like and toss them on. Crispy outside and moist and tender inside.

[Blues1]

I used to use baking powder, and it works good. Now, I use corn starch and think I like it better. Works really, really well. Don't make a mistake by using baking soda.

[jhoskins]

While you are all hear talking about chicken wings... what are y'alls thoughts on the Alton Brown method (https://www.foodnetwork.com/recipes/...recipe-1972721) of steaming them first to render some fat and then make them (I use the grill of course).

I have tried the baking powder route, the long uncovered in the fridge in a dry brine, and the Alton Brown method.... I liked all three to be honest, I am just not sure the Alton Brown method was worth the extra effort of steaming.

[cscheib]

J. Kenji disproved the "steam" method as being effective. It's also a PITA. https://www.seriouseats.com/2010/02/...ppetizers.html

I'd look at the various articles on Serious Eats to come to your own conclusion as to methodology.

I generally sous vide or pressure cook first (I think Kenji has a SV method, ChefSteps has a pressure method), fridge dry and baking powder, then deep fry quickly to crisp. Oven frying may work here, too.

[texastweeter]

Baking powder, not soda. It lowers the ph and causes the skin to crisp better. I do it on wings that are not to be fried.

[ChrisLovesHisBigGreenEgg]

For many years I have used John Willingham’s recipe for grilled chicken (he calls for cut-up whole chickens, but I just use bone-in, skin on thighs) and he uses a small amount of cornstarch in his rub, which I have always thought was the key to getting nice crispy skin, along with getting the rub on the chicken a couple hours before grilling. This chicken has always been consistently excellent. I’ve never tried this on wings, but now that I am thinking about it, I will try it next time I do grilled/baked wings. Here is Willingham's recipe for the rub. Note that there is only 1-1/2 tsp of cornstarch in approx. 6 TBS of rub:

2 tablespoons salt
1 tablespoon coarsely ground black pepper
1 tablespoon (packed) golden
brown sugar
2 teaspoons garlic powder
11⁄2 teaspoons cornstarch
11⁄2 teaspoons onion powder
1 teaspoon lemon-pepper seasoning with garlic and onion
1 teaspoon chili powder
1 teaspoon cayenne pepper

2 - 4-pound chickens, quartered, rinsed, patted dry