First you had to do all the messy dipping – in flour, then milk/mustard and then the chips. This was a very sticky gloppy situation that did not lend itself to picture taking – so you just get the after shot!
Looking back, I think I needed to beat the chips a little more – I need to invest in a rolling pin. I ended up beating them with the back of an ice cream scoop. I used the “drumettes” because I am not a fan of the “wing” portion of the wing. (Who is?)
After baking them – I had little mesquite encrusted nugs of chicken. Not very appetizing on sight – I’ll admit that. I was hoping the taste was better. 🙂
And well – it wasn’t too bad. I thought using the bbq chips would add a bit of flavor and it did. All in all – I liked them – but for all the work and mess – not sure I would make them again. They were very crispy though – so if you’re looking for an alternative to fried chicken – the chips help that situation greatly.
Kettle Chip Crusted Baked Chicken Wings
(inspired by MsCritique.com)
1 1/4 cups flour
salt & pepper
1 cup milk
2 Tablespoons mustard
1/3 bag Kettle cooked potato chips (any variety)
1 pound chicken drumettes
Preheat oven to 200 degrees. Set up your stations:
* Station 1: 1 cup flour with salt & pepper mixed together
* Station 2: 1 cup milk with 2 Tablespoons mustard wisked together
* Station 3: Kettle chips finely crushed & 1/4 cup flour mixed together
* Station 4: Pan for baking (lined with parchment paper)
Dip the drumettes into Station 1 then tap and onto Station 2 and then Station 3. Once all are on the pan for baking – sprinkle with salt & pepper and a little Olive Oil spray.
Bake drumettes for 45 minutes and serve!