Crispy Onion Wings
Posted by: Chyrel Wed, 10 Mar 2004, at 9:57 a.m.
Source: Jonathan Hershey, Akron OH ( Taste Of Home )
The crisp coating of french-fried onions and potato chips is also great on the
chicken tenders. 2 1/2 pounds of uncooked chicken drumetts may be substituted
for the whole chicken wings.
12 whole chicken wings (about 2 1/2 pounds)
2 1/2 cups crushed potato chips
1 can (2.8 ounces) french-fried onions, crushed
1/2 cup cornmeal
2 teaspoons dried oregano
1 teaspoon onion salt
1 teaspoon garlic powder
1 teaspoon paprika
2 eggs, beaten
1/4 cup butter or margarine
Line a 15-inch x 10-inch x 1-inch baking pan with foil and grease the foil; set
aside. Cut chicken wings into three sections; discard wing tip section. In a
large re-sealable plastic bag, combine the potato chips, onions, cornmeal and
seasonings; mix well. Dip the chicken wings in eggs. Place in the bag, a few at
a time; shake to coat and press crumb mixture into chicken.
Place wings in prepared pan; drizzle with butter. Bake, uncovered, at 37F for 30
to 35 minutes or until chicken juices run clear and coating is crisp.