Grippo's-Crusted Wings

You get just the right hint of that Grippo's BBQ chip flavor. As addicting as the chips are, so are these wings.

Course Appetizer

Cuisine American

Keyword deep-fried, wings

Prep Time 1

Cook Time 15

Servings

Calories 68kcal

Combine all of the dredge ingredients (don't add the chips yet). Store in an air-tight container. You won't need all of it for a batch of wings, so keep the extra on hand for frying wings or chicken pieces.
When you are ready to make the wings, place just enough of the dredge into a bowl for the wings. Don't go crazy with it, less is more.
Add a good few handfuls of chips (to tastse) to a resealable bag. Seal and crush with the edge of your hand. Don't pulverize them, you want some texture, but you don't want any big pieces either. Add to the dredge and mix well.
To use, rinse your wings and pat dry. Place into a bowl or pie plate.
Sprinkle with coating as desired. Toss or roll to coat.
Transfer to the refrigerator for 30 minutes.
Sprinkle again with a small amount of coating. Again toss or roll to coat.
Return to the fridge for 30 minutes.
To fry, bring a few inches of oil to 350 F. Fry wings 9-12 minutes or until done, turning as they cook. Remove to a wire rack or paper towel-lined plate to drain.
Serve.