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!
- 2 lbs chicken wings
- 1 cup cornstarch
- 2 tablespoons kosher salt
- 1 tablespoon ground black pepper
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!
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.
