Hot Cheetos Wings

Day PartSnack
Menu PartAppetizer/Small Plate
Cuisine TypeAmerican

Executive Chef Sean Olnowich
Bounce Chicago

Chicken wings are always a crowd pleaser with TV sports fans. At Bounce Chicago, chef Sean Olnowich double-coats chicken wings with spicy cheese puff crumbs—once before frying and once before serving. It makes for a creative twist on traditional sports bar fare.


Peanut or soybean oil, for frying 
1 cup spicy cheese puff snacks, ground in food processor
1 cup regular cheese puff snacks, ground in food processor
1 tbsp. cayenne pepper
1 tsp. kosher salt
1 lb. split jumbo chicken wings
Sour cream-onion dip


1. Fill 8-quart saucepan halfway with oil; heat until deep-fat thermometer reaches 300 F.
2. In large bowl, combine both cheese puff crumbs and cayenne; toss to mix. Measure out half the mixture into another bowl; toss chicken wings in crumbs, pressing to adhere.
3. Add wings to hot oil; cook for 6 minutes. Remove wings and let cool on wire rack set in small sheet pan.
4. Increase heat under oil and heat until thermometer reaches 375 F. Place chicken wings back in hot oil; cook until crispy, about 4 minutes. 
5. Remove wings and drain oil. Add salt to remaining crumbs in large bowl; toss to mix. Add wings and toss to coat.
6. To serve, arrange wings on platter; sprinkle with any remaining mix that didn’t adhere. Serve with sour cream-onion dip or favorite dipping sauces.

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