Crispy Potato Wings

Crushed potato chips add salt and crunch to these hard-to-resist wings that provide fried chicken taste without the fuss. Make sure to cook them on a rack to retain their crispness. Experiment with your favorite flavored chips for different tastes.

8 oz. potato chips (8 cups)
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1/4 teaspoon pepper
6 tablespoons extra-virgin olive oil
3 1/2 lb. chicken wing drumettes

1. Heat oven to 425°F. Line 2 large rimmed baking sheets with foil; top with cooling racks. Spray racks with cooking spray.

2. Crush potato chips in resealable plastic bag with rolling pin (you should have 2 1/2 to 3 cups finely crushed chips). Place in shallow bowl or pie pan; stir in garlic salt, paprika and pepper. Place oil in small bowl. Lightly dip chicken in oil; roll and press into chip mixture. Place on racks.

3. 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

PER WING: 110 calories, 8 g total fat (1.5 g saturated fat), 5.5 g protein, 4 g carbohydrate, 15 mg cholesterol, 80 mg sodium, .5 g fiber