Potato Chip Fried Chicken Wing with Chili-Lime Aioli
- Level: Intermediate
- Total: 45 min
- Active: 45 min
- Yield: 6 servings (2 wings each)
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- Level: Intermediate
- Total: 45 min
- Active: 45 min
- Yield: 6 servings (2 wings each)
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
- 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.
- 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.
- Sprinkle the chicken wings with 1 tablespoon each salt and pepper.
- 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.
- Four at a time, add the wings to the potato chip mixture, seal the bag and shake to coat.
- Add the oil to a large, deep cast-iron skillet and bring to medium-high heat.
- 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.
- 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.
