Food & Cooking Recipes Appetizers Finger Food Recipes Crispy Chicken Wings 3.5 (10) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs Servings: 4 These chicken wings use corn tortilla chips as breading. Ingredients 1 teaspoon olive oil, for baking sheets 1 bag (7 to 9 ounces) salted corn tortilla chips 2 large eggs 1 teaspoon paprika Coarse salt and ground pepper 12 whole chicken wings, (about 3 pounds) 1 cup red or green prepared salsa, for serving (optional) Directions Preheat oven to 450 degrees. Line two rimmed baking sheets with aluminum foil; brush lightly with oil. Set aside. In a food processor, pulse chips in two batches until finely ground (you should have about 2 cups ground chips); transfer to a large shallow dish. In a separate bowl, whisk eggs; season with paprika, salt, and pepper. Working in two batches, place wings in egg mixture. Remove wings one by one, letting excess egg fall off. Transfer to dish containing ground chips; toss to coat, patting mixture on with hands. Arrange coated wings on prepared baking sheets. Bake, switching pans from top to bottom shelf halfway through, until lightly browned and tender, 40 to 45 minutes. Season wings with salt. Serve with salsa, if desired. Rate it Print