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Salt and Vinegar Chip Wingettes CLINTON KELLY

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A game night must!

ingredients
SALT AND VINEGAR CHIP WINGETTES
2 bags kettle-cooked salt and vinegar chips
1 cup all-purpose flour
3 large eggs (lightly beaten)
1 tablespoon water
2 pounds chicken wingettes
Kosher salt and freshly ground pepper (to taste)

directions
Preheat the oven to 400ºF. Line a baking sheet with a baking rack and set aside.
In the bowl of a food processor, fitted with the blade attachment, add chips and pulse into medium sized crumbs. Transfer mixture to a shallow baking dish and set aside.
In a second shallow baking dish, add flour and season with salt and pepper. Whisk to combine and set aside.
In a third shallow baking dish, add eggs, water, and season with salt and pepper. Whisk to combine and set aside.
On a clean workspace, pat chicken wings dry with paper towels. Working in small batches, dredge wings in flour and shake off any excess. Dip in egg mixture, letting any excess drip off. Add wings to chip crumbles and toss to coat. Gently press crumbles into chicken and place on prepared baking sheet. Repeat until all wings are coated.
Transfer to oven and bake for 20 minutes. Flip and return to oven to bake until golden brown and cooked through, about 10 more minutes.
Remove from oven and transfer to a serving platter. Serve immediately.
Tip: Try this method with your favorite chip to give this recipe your own tasty twist!

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