Barbecue Chip Chicken Wings

Hannah Canvasser


  • 10  whole chicken wings, split
  • One  1.5-ounce bag barbecue potato chips
  • 1 Cup  all-purpose flour
  • 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. 


Calories per serving:

347 calories

Dietary restrictions:

Low Carb, Low Sodium Sugar Conscious, Kidney Friendly, Dairy Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 204g 314%
  • Carbs 121g 40%
  • Saturated 33g 166%
  • Fiber 5g 22%
  • Trans 1g
  • Sugars 1g
  • Monounsaturated 115g
  • Polyunsaturated 52g
  • Protein 114g 229%
  • Cholesterol 916mg 305%
  • Sodium 781mg 33%
  • Calcium 151mg 15%
  • Magnesium 150mg 37%
  • Potassium 1,737mg 50%
  • Iron 11mg 59%
  • Zinc 9mg 57%
  • Phosphorus 1,006mg 144%
  • Vitamin A 205µg 23%
  • Vitamin C 9mg 15%
  • Thiamin (B1) 1mg 92%
  • Riboflavin (B2) 2mg 95%
  • Niacin (B3) 37mg 187%
  • Vitamin B6 3mg 152%
  • Folic Acid (B9) 323µg 81%
  • Vitamin B12 2µg 35%
  • Vitamin D 2µg 1%
  • Vitamin E 29mg 144%
  • Vitamin K 115µg 144%
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