Contestant Coadan Tran's dish, Hashbrown Salad, Contestant David Rose's dish, Potato Chip Fried Chicken Wing with Chili Lime Aioli, Contestant Jason Smith's dish, Campfire Baked Beans with Puffed Rice Topping and team dessert, Campfire Trail Mix Pudding, for the Star Challenge Camping to Glamping, as seen on Food Network Star, Season 13.
Recipe courtesy of David Rose

Potato Chip Fried Chicken Wing with Chili-Lime Aioli

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  • Level: Intermediate
  • Total: 45 min
  • Active: 45 min
  • Yield: 6 servings (2 wings each)
  • Nutrition Info

Ingredients

Aioli:

Wings:

Directions

  1. For the aioli: In a medium bowl, whisk together the mayonnaise, lime juice, chili powder, sugar and 1 teaspoon each salt and pepper. Cover and refrigerate until ready to serve.
  2. For the wings: Combine the potato chips, 1/2 cup of the flour, chili powder, rosemary and 1 tablespoon each salt and pepper in a 4-quart resealable plastic bag. Shake vigorously until well combined.
  3. Sprinkle the chicken wings with 1 tablespoon each salt and pepper.
  4. Add the remaining 1 cup flour to a bowl large enough to hold the wings. In a second bowl, whisk the eggs. Dredge the seasoned wings in the flour, turning to coat well, then toss in the egg mixture.
  5. Four at a time, add the wings to the potato chip mixture, seal the bag and shake to coat.
  6. Add the oil to a large, deep cast-iron skillet and bring to medium-high heat.
  7. Add the wings to the skillet and fry for 8 to 10 minutes on each side, until golden brown and the internal temperature reaches 165 degrees F. Drain on a paper-towel-lined baking sheet.
  8. Serve piping hot, with aioli on the side.

Cook’s Note

To crumble the potato chips, pulse chips in a food processor until they resemble breadcrumbs.