Crispy Onion Wings

I love fried chicken, but I hate cooking it because it makes such a big mess. Not to mention, I could never get it perfect - crisp on the outside and juicy inside. But wings is a different story. Since they are smaller, they're easier to cook, and easy to eat, too - just pop them in your mouth and spit out the bones (haha! Just kidding!).

This recipe is from Taste of Home's "Best Church Supper Recipes." I just tweaked it to suit our taste. It was really yummy, and I'd like to think that it was healthy since it was baked - not fried! 


What you need:

10 pieces chicken wings
1 cup crushed potato chips (I used Lay's)
1 can (2.8 oz) french-friend onions, crushed
1 cup crackers, crushed (I used Ritz)
1/2 cup cornmeal
1/2 teaspoon dried oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
2 eggs, beaten
1/4 cup butter, melted


What to do:

Preheat your oven to 375°F. 

Line a 10 X 14 baking tray with foil and grease with cooking spray. Set aside.

In a shallow pan, combine the potato chips, crackers, onions, cornmeal and seasonings. Mix well. Dip the chicken wings in the beaten eggs, then roll in the potato chips mixture. Press the mixture onto chicken.

Place wings in prepared pan and drizzle with the melted butter. Bake, uncovered, for 30-35 minutes, or until internal temperature reaches 165°F and coating is crisp.


Tips, Tricks and Tweaks:

1. You can skip the cracker and use 2 cups of crushed potato chips.
2. Try using corn flakes instead of crushed chips.
3. Oregano has a strong flavor - use sparingly.
4. It is always better to have a separate cutting board for chicken. You don't want cross-contamination/
5. Make sure to wash your hands thoroughly after handling poultry.