Moscow-Pullman Daily News Blogs

I came across a recipe in the recently received February/March issue of my Cooking Club magazine that I thought would be a nice addition to a Super Bowl menu Sunday or for a tasty week day dinner.

As editors note, “the crushed potato chips add salt and crunch to these hard-to-resist wings that provide fried chicken taste without the fuss.”

• 8 ounces potato chips (8 cups).  (Experiment with your favorite flavored chips for different tastes)

• ½ teaspoon garlic salt

• ½ teaspoon paprika

• ¼ teaspoon pepper

• 6 tablespoons extra-virgin olive oil

• 3 ½ pounds chicken wing drumettes

Heat oven to 425 degrees.  Line 2 large rimmed baking sheets with foil; top with cooking racks.  Spray racks with cooking spray.

Crush potato chips in resealable plastic bags with rolling pin (you should have 2 ½ to 3 cups finely crushed chips).

Place in a shallow bowl or pie pan; stir in garlic salt, paprika and pepper.  Place oil in a small bowl.  Lightly dip chicken in oil; roll and press into chip mixture.  Place on racks.

Bake 40 to 45 minutes or until chicken is golden brown and no longer pink in center, rotating baking sheets after 20 minutes.

About 32 wings.