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Crunchy Tortilla-Crusted Chicken Wings

Serve these oven‑baked crispy wings for dinner, game night or as a party appetizer. 

2 votes
  • 2 cups (500 mL) Tostitos® Hint of Jalapeño Flavoured Tortilla Chips, crushed
  • 2 lb (500 g) split chicken wings
  • 1/4 tsp (1 mL) each salt and pepper
  • 1/4 cup (60 mL) all‑purpose flour
  • 2 eggs, beaten
  • 1 tbsp (15 mL) canola oil
  • Sour cream, for serving
  • Salsa, for serving
How to make it
  1. Preheat oven to 425°F (220°C).
  2. Season wings with salt and pepper.
  3. Toss wings in flour, shaking off excess; dip into eggs, then coat with crushed tortilla chips.
  4. Arrange wings on lightly greased foil‑lined baking sheet; drizzle with oil.
  5. Bake, turning once, for about 50 minutes or until golden brown and crispy.
  6. Serve with sour cream and salsa.

• Process tortilla chips in food processor until coarsely ground or place in re‑sealable bag and crush with rolling pin or meat mallet.
• Alternatively, serve wings with guacamole.