- Worcestershire sauce introduced (1937)
Barbecue Chip Chicken Wings
- 10 whole chicken wings, split
- One 1.5-ounce bag barbecue potato chips
- 1 Cup all-purpose flour
- 2 eggs, beaten
- Salt and pepper, to taste
- Canola oil, for frying
Here’s a way to avoid wet naps. Instead of dousing your wings in an ooey, gooey barbecue sauce, try breading them in crushed up barbecue chips instead. You’ll find that you still get that beloved barbecue taste along with double the texture.
Season your wings and drumsticks with salt and pepper to taste. Using a food processor or a meat mallet, crush the potato chips until they are a finely ground consistency. Pour the crushed potato chips in a shallow dish or bowl.
Place the flour in a Ziploc bag and the eggs in a bowl. In batches, add the chicken wings to the bag with flour, seal, and shake well until they're finely coated. Next coat them in the egg, and then the potato chips.
Heat a large skillet with 2-3 inches of oil to 375 degrees. Fry the chicken wings until crisp and golden brown on the outside and cooked through, about 7-8 minutes.