CRISPY CHICKEN WINGS
These chicken wings use corn tortilla chips as breading.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Line two rimmed baking sheets with aluminum foil; brush lightly with oil. Set aside. In a food processor, pulse chips in two batches until finely ground (you should have about 2 cups ground chips); transfer to a large shallow dish.
- In a separate bowl, whisk eggs; season with paprika, salt, and pepper. Working in two batches, place wings in egg mixture. Remove wings one by one, letting excess egg fall off. Transfer to dish containing ground chips; toss to coat, patting mixture on with hands. Arrange coated wings on prepared baking sheets.
- Bake, switching pans from top to bottom shelf halfway through, until lightly browned and tender, 40 to 45 minutes. Season wings with salt. Serve with salsa, if desired.
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logan boyd
[email protected]The chicken wings were not crispy at all. I followed the recipe exactly, but the wings were still soggy. I am not sure what I did wrong.
Kaden Simth
[email protected]These chicken wings were a bit too spicy for my taste, but my husband loved them. I will definitely be making them again, but I will use less cayenne pepper next time.
MDRiyad Khan
[email protected]I followed the recipe exactly and the chicken wings came out perfectly. The only thing I would change is to add a little more salt to the batter.
MD:alom Hossen
[email protected]The chicken wings were easy to make and turned out great. My family loved them.
Daniel KING
[email protected]These chicken wings were a hit at my party! They were crispy on the outside and juicy on the inside. The sauce was also delicious and had just the right amount of heat. I will definitely be making these again.