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There’s a fine line between fried wings and fried chicken. You know, the fried chicken your grandma would make that is brined in buttermilk, coated in seasoned in flour, and fried to perfection. These Grippo’s-crusted wings come close to crossing that line. But seriously, who cares? They’re just great tasting wings no matter what. You get just the right hint of that Grippo’s BBQ chip flavor. As addicting as the chips are, so are these wings. Just as I can sit down and eat a bag of the chips, I can eat a big batch of these wings. And just as quickly, too!
Crazy-Good Chip-Crusted Wings
Oh sure, you could use another potato chip if you wanted to. Or had to. Especially if you’re one of the unfortunate ones that live where they can’t get Grippo’s! Grippo’s are fantastic! These Grippo’s-crusted wings are definitely great wings.
Get Saucy
Me, personally, I didn’t see the need to put any sauce on these wings. If I did, I’d do it on the side. I’d dunk my wings in sauce. Or brush it on the wings. Gently. You definitely would not want to put these wings into a bowl, cover them in sauce, and toss them around to coat them. All of that wonderful crispy batter would fly off, all over the place. Every place but on the wings, where it needs to stay. So don’t do that. Sauce on the side or brush it on or skip the sauce entirely. They don’t really need it.
Grandma?
The chips make for the best crunchy coating on fried chicken wings too! So next time you’re frying up ‘regular’ chicken, use some crunched up Grippo’s instead of crackers.
- Grippo’s Bulk 1.5 Pound Box of Barbeque Potato…
- Delicious Spicy BBQ Chip Flavor
Also try my deep-fried beer battered wings!
Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!
Grippo’s-Crusted Wings
Equipment
Ingredients
For the wings
- 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
For the dredge (makes more than you'll need for 6 servings)
- ¼ teaspoon seasoned salt or to taste
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon paprika
For the Grippo's coating
- Grippo's Chips to taste
Instructions
- 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 taste) 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.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
- MIld Sauces
- Made for wings and more