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)
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Ingredients

Aioli:

1 cup mayonnaise

2 tablespoons freshly squeezed lime juice 

1 tablespoon chili powder 

1 teaspoon sugar 

Kosher salt and freshly ground black pepper

Wings:

1 cup crumbled potato chips (see Cook's Note)

1 1/2 cups all-purpose flour 

1 teaspoon chili powder 

1 tablespoon dried rosemary 

Kosher salt and freshly ground black pepper 

12 jumbo chicken wings 

3 eggs 

1 1/2 cups canola oil 

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.

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