Print Options

Back to Crispy Onion Wings >

Include these items:

Select reviews >

Taste of Home Logo

Crispy Onion Wings

 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
8 ServingsPrep: 15 min. Bake: 30 min.


  • 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


  • 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.
Nutritional Facts: 1 serving (3 each) equals 420 calories,

2 of 2

Crispy Onion Wings (continued)

Nutritional Facts: 29 g fat (10 g saturated fat), 114 mg cholesterol, 534 mg sodium, 21 g carbohydrate, 2 g fiber, 18 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer