Corn Starch Or Baking Powder For Wings
When it comes to making crispy wings at home, one of the most important decisions you will make is choosing the right coating. Many recipes call for either corn starch or baking powder, but which one is the better option? In this article, we'll take a closer look at the differences between these two ingredients and help you decide which one to use for your next wing night.
The Role Of Coating In Wing Making
The coating on your wings is what creates that satisfying crunch that we all love. Without it, your wings may be soft and lack the texture and taste that you desire. Coating also helps to keep the wings moist while they are cooking, resulting in juicy, flavorful meat.
There are several different ingredients that can be used to create a coating for your wings. Flour, cornmeal, and breadcrumbs are all popular options, but corn starch and baking powder have become increasingly popular in recent years.
What Is Corn Starch?
Corn starch is a fine white powder that is made from the endosperm of corn kernels. It is often used as a thickener in soups, gravies, and sauces, but it can also be used as a coating for fried foods like wings.
When corn starch is heated, it forms a crispy outer layer that helps to seal in moisture and flavor. It also creates a thin, delicate coating that doesn't overpower the taste of the wings.
What Is Baking Powder?
Baking powder is a combination of baking soda, cream of tartar, and cornstarch. When it is mixed with liquid, it produces carbon dioxide gas, which helps to make baked goods rise.
While baking powder is primarily used in baking, it has become a popular option for creating crispy coatings on wings. This is because it helps to create a light, airy texture that is perfect for fried foods.
Corn Starch Vs. Baking Powder: The Differences
While both corn starch and baking powder can be used to create crispy coatings on wings, there are some key differences between the two ingredients.
Corn starch creates a thin, delicate coating that is perfect for wings that have been marinated or seasoned with strong flavors. It also creates a less crunchy crust compared to baking powder.
Baking powder, on the other hand, produces a light, airy coating that is perfect for wings that have been seasoned with milder flavors. It creates a much crunchier crust compared to corn starch.
How To Use Corn Starch And Baking Powder For Wings
When using corn starch or baking powder to coat your wings, it's important to follow a few key steps to ensure success.
For corn starch, start by patting your wings dry with paper towels. Then, toss them in a mixture of corn starch, salt, and any other seasonings you desire. Let the wings sit for about ten minutes to allow the coating to adhere to the meat. Then, fry the wings in hot oil until they are crispy and golden brown.
For baking powder, you can follow a similar process. Combine baking powder, salt, and any other seasonings you desire in a bowl. Toss your wings in the mixture, making sure that each wing is evenly coated. Then, fry the wings in hot oil until they are crispy and golden brown.
The Verdict
So, which is better – corn starch or baking powder? The answer depends on your personal preferences.
If you like a thinner coating that allows the flavor of the wings to shine through, corn starch may be the better option for you. If you prefer a crunchier, airier coating that packs a little more punch, baking powder may be the way to go.
Ultimately, the choice is up to you. Experiment with both options to see which one you prefer and don't be afraid to try new seasonings and flavors to take your wing game to the next level.
