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Grippo's-Crusted Wings

Prep Time1 hr
Cook Time15 mins
Course: Appetizer
Cuisine: American
Servings: 6


For the dredge (makes more than you'll need for 6 servings)

  • 1/4 teaspoon seasoned salt or to taste
  • 1 cup all-purpose flour
  • 1 teaspoon coarse salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon paprika

For the Grippo's coating


  • 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.