Tried cornstarch on my wings instead of baking powder and it's not close

I've been doing baking powder on chicken wings for a while now, but I ran out before the game on Saturday and used cornstarch instead since it was right there in the cabinet. The cornstarch batch came out way crispier and didn't have that weird metallic taste the baking powder sometimes leaves. Same temp, 400 degrees, 22 minutes with a flip halfway, so nothing else changed. Has anyone else switched to cornstarch, and do you add any seasoning to it or just toss the wings dry?

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