Crispy Onion Wings Recipe

5 3 4
Crispy Onion Wings Recipe
Crispy Onion Wings Recipe photo by Taste of Home
Publisher Photo

Crispy Onion Wings Recipe

Read Reviews
5 3 4
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

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 large eggs
  • 1/4 cup butter, melted

Directions

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. Yield: 2 dozen.
Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
Originally published as Crispy Onion Wings in Taste of Home October/November 2003, p29

Nutritional Facts

3 each: 420 calories, 29g fat (10g saturated fat), 114mg cholesterol, 534mg sodium, 21g carbohydrate (0 sugars, 2g fiber), 18g protein.

  • 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 large eggs
  • 1/4 cup butter, melted
  1. Line a 15x10x1-in. baking pan with foil and grease the foil; set aside. Cut chicken wings into three sections; discard wing tip section.
  2. 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.
  3. 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.
Originally published as Crispy Onion Wings in Taste of Home October/November 2003, p29

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCrispy Onion Wings

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
DawnLockhart User ID: 3466471 49856
Reviewed Sep. 4, 2012

"Excellent! I made these for a party recently and they were a huge hit. They are nice and crispy - you would never know they were baked!"

MY REVIEW
savoie.luvgspointers User ID: 6225701 132993
Reviewed Mar. 4, 2012

"OMG! Yum... and Supper Crunchy! That's all I have to say."

MY REVIEW
rshanna User ID: 4762313 60269
Reviewed Oct. 25, 2011

"Where did the shrimp come from?"

Loading Image