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You’re here because I’m guessing you love chicken wings. Welcome. You’re in good company because I can pretty much eat chicken wings every single day. You want to know why? Sure you do! It’s mainly because you can cook them in a variety of ways and with a variety of flavors and chances are, you’ll have a very good batch. What I’m sharing with you today is a batch of chicken wings that you’re going to insert into your meal rotation. It’s a promise I’m making to you right now because I cannot possibly imagine someone not loving these. Let’s chat a little more about them.

First, they are baked. Yep, your eyes do not deceive you. These chicken wings, for all of their nominations for crispiest chicken, are indeed baked and not oil fried! Look at that texture. Did you know you could get that from baking your wings? It’s all possible thanks to Argo® Corn Starch, an ingredient that’s necessary for these crispy bits that you don’t want to end up missing by baking your wings.

How to get crispy baked wings

 
The process is simple. I combined whole wheat flour with Argo® Corn Starch, and after seasoning the wings, I tossed them lightly in this mixture before placing on a rack set over a roasting pan and baking for 35 minutes in a 400-degree oven. It’s foolproof, easy to put together, and so delicious. You know that crunch you get by biting into a crispy wing? Is there anything better? 

Seasoning wings Thai-style

My entire family loves Thai flavors. We frequently have curries and other rice and noodle dishes inspired by these flavors. When I say that the entire family appreciates these flavors, I’m also talking about my 3-year-old toddler and my 19-month-old kiddo. Even with these wings, we removed the skin and meat from the bones and they devoured their plates. It’s an easy way to get the whole family to sit together for dinner! 

 
In one way or another, I used fish sauce, coconut sugar, soy sauce, red chili sauce, rice vinegar, garlic, cilantro, mint, red pepper flakes (because we love heat!), and ginger. You could even substitute coconut aminos for the soy sauce if you have that in your pantry instead. I have both and love to use them interchangeably for the most part. 

What to use corn starch for

Argo® Corn Starch​ is often used as a thickening agent for soups and stews, and if you’re into Asian flavors like me, it’s used frequently in stir-frys and other Asian-inspired meals. 

 
When you use Argo® Corn Starch​ in batter to fry/bake chicken, you’ll not only get that audible crunch we all love so much, but the airy, browned exterior of the chicken will ensure that it’s a beautiful plating for your family meal. This is all done while making sure that the juices remain in the chicken, so you don’t have to gnaw on dry chicken either! Argo® Corn Starch makes your fried chicken better! Just add corn starch to your batter to get the perfect crispy coating.

I consider Argo® my secret ingredient for elevated crispy chicken with a texture that will fool everyone into thinking it has been fried. Argo® Corn Starch is the leading corn starch brand with over 100 years of quality and trust over multiple generations. Check out the Argo® website for more recipes.

The benefits of corn starch

Corn starch is:

• Naturally gluten-free
• Often used to thicken sauces and gravies
• A binding agent in baked goods
• Perfect for crisping meats and veggies quickly, especially in Asian cooking (flash-fried)

 
Are you ready to make the crispiest chicken ever, packed full of Thai flavors that your whole family will go “mmmm” over? 🙋‍♀️

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Crispy Thai Baked Chicken Wings

Crispy Thai Chicken Wings recipe - flavorful, crispy and baked!

Ingredients

• 2 pounds chicken wings, with drummettes and wings separated from each other
•  1 teaspoon salt
•  1/2 teaspoon black pepper
•  1/4 teaspoon red pepper flakes
•  1/2 teaspoon garlic powder
•  1/2 teaspoon ground ginger
•  1 tablespoon fish sauce
•  1/2 cup whole wheat flour
•  1/3 cup Argo® Corn Starch
•  Non-stick spray

Instructions

Chicken Wings

1. Preheat oven to 400-degrees. Set a rack into a roasting pan or over a baking sheet. Spray the rack with an oil spray.
2. Separate the drumstick from the wing, if needed. In a large bowl, combine chicken wings, salt, pepper, red pepper flakes, garlic powder, ginger, and fish sauce. Toss until chicken is well coated.
3. In a shallow dish, combine the whole wheat flour and corn starch.
4. One at a time, lightly coat each chicken wing in the flour and corn starch mixture, shaking the chicken to get rid of any excess coating. Place in a single layer on the prepared rack.
5. Bake for 35 minutes, then remove from oven and coat with the prepared Thai sauce.

Thai Sauce

1. In a small sauce pot, combine all of the Thai sauce ingredients, with the exception of the cilantro and mint, until the coconut sugar is combined into the sauce.
2. Either toss the chicken wings in the sauce or pour the sauce over the cooked chicken wings.
3. Sprinkle cilantro and mint over the finished dish.

Nutrition Information:

Yield:

4

Serving Size:

2
Amount Per Serving: Calories: 900 Total Fat: 60g Saturated Fat: 21g Trans Fat: 1g Unsaturated Fat: 34g Cholesterol: 201mg Sodium: 1840mg Carbohydrates: 46g Net Carbohydrates: 0g Fiber: 3g Sugar: 1g Sugar Alcohols: 0g Protein: 44g