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These wings get such a nice crunch from the dredging that you almost forget that they aren't deep fried!

A simple dredge of cornstarch, salt and pepper is all that is needed for these wings.  In my opinion, you get the best crunch using a flat-top grill or griddle (like a Blackstone) but throw these babies on a hot gas or charcoal grill and you'll still get nice crispy wings!

Wings on the Flat Top
20 minutes total (10 minutes cook • 10 minutes prep)
Ingredients
  • 2 lbs chicken wings
  • 1 cup cornstarch
  • 2 tablespoons kosher salt
  • 1 tablespoon ground black pepper
Instructions

Dry off your chicken wings/drumsticks so the dredge sticks to them.  Set aside in a bowl or on a tray.

In a bowl, mix together cornstarch, salt and pepper.  Take a large spoonful and place in a large bowl.  Add a few chicken wings at time and toss in the dredge until well coated.  Shake off gently, then set aside on a tray.  Add more of the cornstarch mixture as needed to coat all the wings.

For any dredge that never touched chicken, place in a ziplock bag and store in the freezer for next time - you can also store in a jar in the pantry.  Do not save any of the dredge that made it into the bowl where you coated the chicken.

Heat your flat-top grlll to medium or a gas/charcoal grill to high heat.  For the flat-top, add a little bit of oil or bacon fat and place the wings down.  After a few minutes, check the side on the flat-top/grate - once that side has some nice browning ang crisp, flip over.  Cook wings to 175-185 degrees F for the best wing tenderness.  

Toss wings in your sauce of choice and enjoy!

Notes

Want to do more of a dry rub?  Try adding 2-4 tablespoons of your favorite seasoning into the dredge to get your flavor that way OR have a separate dish with your seasoning and roll the dredged wing in that, pressing in to get the seasoning to stick.

 

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