0.0 – 0 reviews • Lime Recipes
| Level: |
Intermediate |
| Total: |
45 min |
| Active: |
45 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
779 |
| Total Fat |
66 g |
| Saturated Fat |
9 g |
| Carbohydrates |
32 g |
| Dietary Fiber |
2 g |
| Sugar |
1 g |
| Protein |
16 g |
| Cholesterol |
150 mg |
| Sodium |
426 mg |
