Crispy Chicken Wings

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 peppered salsa for serving (optional)

Instructions

1. 1
   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.
2. 2
   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.
3. 3
   Transfer to dish containing ground chips; toss to coat, patting mixture on with hands.
4. 4
   Arrange coated wings on prepared baking sheets.
5. 5
   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.