Johnny Mac’s Corn Chip Crazy Chook Wings

Corn chip coated chicken wings

Here’s a little twist on your typical BBQ chicken wings.

Coated with corn chips they provide a spectacular crunch and add even more flavour.

1kg Chicken Wings
600ml Buttermilk
Johnny Mac’s Crazy Chook
4 x eggs
2 cups Self Raising Flour
1 tsp Salt
1 tsp Freshly ground Black Pepper
2 x 175g packets of Corn Chips
(I used plain, but flavours like the Doritos Cool Ranch work a treat too!)

Trim the wings to your liking, I like to remove the tips and separate the flats, but it’s all personal preference.

Mix Buttermilk, Salt, Pepper together and place in large zip-lock bag along with the chicken wings, refrigerate for at least 2hrs (overnight is preferable).

Combine self raising flour, 1/4 cup Johnny Mac’s Crazy Chook together in a bowl.

Beat the eggs together in another bowl.

Crumb the corn chips using a food processor and place into a third bowl and combine with another 1/4cup of Crazy Chook

Now for the fun bit…

Take the wings from the refrigerator and coat as follows:
– Cover in flour Mix
– Dip in Eggs
– Coat in corn chip crumbs

Place wings into a HOT weber and give a light spray of cooking oil
(I like to use a TB2 Kettle Kone filled with HeatBeads Coconut Shell Briquettes)

Cook for approx 45mins

Remember – chicken needs an internal temperature of at least 165f to be safe!