Potato Chip Wings Recipes

CRISPY POTATO WINGS

Steps:

• Heat oven to 425. Line 2 large rimmed baking sheets with foil; top with cooling racks. Spray racks with cooking spray.
• Crush potato chips in resealable plastic bag with rolling pin (you should have 2 1/2-3 cups finely crushed chips). Place in shallow bowl or pie pan; stir in garlic salt, paprika and pepper. Place in oil in small bowl. Lightly dip chicken in oil; roll and press into chip mixture. Place on racks.
• Bake 40-45 minutes or until chicken is golden brown and no longer pink in center, rotating baking sheets after 20 minutes.

POTATO CHIP WINGS

Steps:

• Preheat oven to 375°F.
• Separate wings at the joint with a sharp knife.
• In a bowl mix ranch dressing and chives. Add chicken wings and mix to coat wings.
• In another bowl, crush potato chips with the bottom of a juice glass until pieces are smaller than rolled oats and fairly uniform in size.
• Lightly grease the grill rack of a roasting pan. (Avoid the wide grill racks that usually come with ovens, as they are too wide and don't cook these on an ordinary baking sheet. The chicken coating tends to stick to pans.).
• Roll each dressing coated chicken wing in crushed chips to cover completely and place them on the grill rack.
• Bake 40 minutes or until chicken juices drip off clear. The potato chip coating should be golden.

POTATO CHIP FRIED CHICKEN WING WITH CHILI-LIME AIOLI

Steps:

• For the aioli: In a medium bowl, whisk together the mayonnaise, lime juice, chili powder, sugar and 1 teaspoon each salt and pepper. Cover and refrigerate until ready to serve.
• For the wings: Combine the potato chips, 1/2 cup of the flour, chili powder, rosemary and 1 tablespoon each salt and pepper in a 4-quart resealable plastic bag. Shake vigorously until well combined.
• Sprinkle the chicken wings with 1 tablespoon each salt and pepper.
• Add the remaining 1 cup flour to a bowl large enough to hold the wings. In a second bowl, whisk the eggs. Dredge the seasoned wings in the flour, turning to coat well, then toss in the egg mixture.
• Four at a time, add the wings to the potato chip mixture, seal the bag and shake to coat.
• Add the oil to a large, deep cast-iron skillet and bring to medium-high heat.
• Add the wings to the skillet and fry for 8 to 10 minutes on each side, until golden brown and the internal temperature reaches 165 degrees F. Drain on a paper-towel-lined baking sheet.
• Serve piping hot, with aioli on the side.

SUNNY'S BBQ CHIP WINGS

Steps:

• Line a sheet tray with a wire rack. Using kitchen shears or a sharp knife, separate the chicken wings into drummettes and wings, discarding the wing tip joint.
• In a large paper bag add the flour, 2 tablespoons of salt and about 5 grinds of black pepper. In batches, toss the chicken wings in the bag until fully coated with flour. Place the coated wings on the wire rack at room temperature until the flour appears to be invisible or soaked into the skin, about 30 minutes.
• Meanwhile make the coating: In a small saute pan over medium-low heat, add the paprika, onion powder, and garlic powder. Toast the spices while tossing constantly to avoid burning until they are fragrant, about 5 minutes. Remove the spices from the heat and allow to cool completely. Once cooled add 1/2 teaspoon of salt and the sugar. Place in a bowl or paper bag for tossing.
• In a large pot, heat oil until a deep fry thermometer reaches 375 degrees F. Working in batches, add the chicken and fry until cooked through and crispy, 10 to 13 minutes each batch. Remove from oil and immediately add the fried wings to the bowl or paper bag filled with the coating and toss. Serve immediately.