Name: Potato Chip Fried Chicken Wing with Chili-Lime Aioli
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 servings (2 wings each)
Ingredients: 1 cup mayonnaise; 2 tablespoons freshly squeezed lime juice; 1 tablespoon chili powder; 1 teaspoon sugar; Kosher salt and freshly ground black pepper; 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.