CRISPY POTATO WINGS
Crushed potato chips add salt and crunch to these hard-to-resist wings that provide fried chicken taste without the fuss. Make sure to cook them on a rack to retain their crispness. Experiment with your favorite flavored chips for different tastes. I found this recipe in Cooking Club magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Lunch/Snacks
Time 55m
Yield 32 wings, 32 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 141.5, Fat 9.5, SaturatedFat 2.3, Cholesterol 40.2, Sodium 78.8, Carbohydrate 3.6, Fiber 0.3, Sugar 0.3, Protein 10
POTATO CHIP WINGS
This treat combines two favourite savoury snacks, meaty chicken wings and crispy potato chips, to create a delicious flavour and unique texture.
Provided by Chef Regina V. Smith
Categories Chicken
Time 1h
Yield 20 wings
Number Of Ingredients 5
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.
Nutrition Facts : Calories 120, Fat 10.1, SaturatedFat 2.2, Cholesterol 28.6, Sodium 111, Carbohydrate 0.4, Sugar 0.3, Protein 6.4
POTATO CHIP FRIED CHICKEN WING WITH CHILI-LIME AIOLI
Provided by David Rose
Categories appetizer
Time 45m
Yield 6 servings (2 wings each)
Number Of Ingredients 13
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.
CRISPY ONION WINGS
My wife, daughters and I often enjoy these buttery wings while watching TV on Saturday nights. The crisp coating of french-fried potato chips is also great on the chicken tenders I make from cut-up boneless chicken breasts. -Jonathan Hershey, Akron, Ohio
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Line a 15x10x1-in. baking pan with foil and grease the foil; set aside. Cut chicken wings into three sections; discard wing tip section. , In a large resealable plastic bag, combine the potato chips, onions, cornmeal and seasonings. In a shallow bowl, beat eggs. Dip chicken wings in eggs. Add shrimp to bag, a few at a time. Seal bag and shake to coat; press crumb mixture into chicken., Place wings in prepared pan; drizzle with butter. Bake, uncovered, at 375° for 30-35 minutes or until chicken juices run clear and coating is crisp.
Nutrition Facts : Calories 420 calories, Fat 29g fat (10g saturated fat), Cholesterol 114mg cholesterol, Sodium 534mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 2g fiber), Protein 18g protein.
HOMEMADE POTATO CHIPS
Forget buying a bag of potato chips at the grocery store when you can make these at home. This quick and easy recipe will delight everyone in the family. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes Snacks
Time 1h
Yield 8-1/2 cups.
Number Of Ingredients 7
Steps:
- Using a vegetable peeler or metal cheese slicer, cut potatoes into very thin slices. Place in a large bowl; add ice water and salt. Soak for 30 minutes., Drain potatoes; place on paper towels and pat dry. In a small bowl, combine the garlic powder, celery salt and pepper; set aside. , In a cast-iron or other heavy skillet, heat 1-1/2 in. oil to 375°. Fry potatoes in batches until golden brown, 3-4 minutes, stirring frequently. , Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with seasoning mixture. Store in an airtight container.
Nutrition Facts : Calories 176 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 703mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 3g fiber), Protein 3g protein.
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