Crispy Onion Wings Recipe

Crispy Onion Wings Recipe photo by Taste of Home

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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

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Crispy Onion Wings Recipe

Prep: 15 min. Bake: 30 min.

Yield: 8 Servings

15 30 45

Ingredients

12 whole chicken wings (about 2-1/2 pounds)
2-1/2 cups crushed potato chips
1 can (2.8 ounces) french-fried onions, crushed
1/2 cup cornmeal
2 teaspoons dried oregano
1 teaspoon onion salt
1 teaspoon garlic powder
1 teaspoon paprika
2 eggs
1/4 cup butter, melted

Directions

Line a 15-in. x 10-in. x 1-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. Yield: 2 dozen.

Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.

Nutritional Facts 1 serving (3 each) equals 420 calories, 29 g fat (10 g saturated fat), 114 mg cholesterol, 534 mg sodium, 21 g carbohydrate, 2 g fiber, 18 g protein.

Originally published as Crispy Onion Wings in Taste of Home October/November 2003, p29