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.
To crumble the potato chips, pulse chips in a food processor until they resemble breadcrumbs.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.