Save on Pinterest

Crispy Onion Wings

Total Time

Prep: 15 min. Bake: 30 min.


2 dozen

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


  • 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.

Nutrition Facts

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

Recommended Video