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 just as quickly!
Crazy-Good Chip-Crusted Wings
Oh sure, you could use another potato chip if you wanted to. Or had to. Specially if you’re one of the unfortunate ones that live where they can’t get Grippo’s! They’re definitely great wings, and they make for the best crunchy coating on fried chicken wings too!
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
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 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.
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
