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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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 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:
1. 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.
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.
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