Ramen-Crusted Deep Fried Chicken Wings

by - 2:39 PM

"It's the best thing I've ever tasted" - Carson Daly

Who doesn't love a good deep fried chicken wing, right? But then add in a college staple... Ramen... and something magical happens.  You have the best boozy sunday funday, kick up your feet, turn on a little football (I can say that now... I've played in a LEAGUE) and nosh down on the latest trend I'm trying to make happen...

The Ramen-Crusted Chicken Wings 

by Nicole Iizuka, POPSUGAR Food
Yield: 6-8 wings

1 lb. chicken wings
1 gallon vegetable oil

{Dry Batter}
2 tsp. kosher salt
1/4 cup cornstarch
1/2 tsp. baking powder

{Wet Batter}
1/2 cup cornstarch
1/2 tsp. baking powder
1/2 cup all-purpose flour
2 tsp. kosher salt
1/2 cup cold water
1/2 cup vodka
1 packet ramen seasoning

2 packages Top Ramen, crumbled

{Dipping Sauce}
1 tsp. sriracha hot chili sauce
2 tbsp. rice vinegar
1 tbsp. scallions, finely chopped

STEP 1 Rinse chicken wings in cold water, and pat dry
STEP 2 Mix together dry batter ingredients in a bowl, and set aside. Then mix together wet batter ingredients in a separate bowl.  
STEP 3 Break apart the dry ramen into a third bowl. You want the pieces to be small enough that they will stick to the chicken but large enough so they still have their shape. 
STEP 4 Heat oil in a cast-iron pan or nonstick skillet to medium heat, 325ºF. You want it to be hot enough to slowly brown the chicken wings
STEP 5 Take a chicken wing, and first coat it in the dry batter. Shake off any excess, and dip it in the wet batter. Have a food-safe brush to brush off any excess batter. You want to get a nice, thin coating.
STEP 6 Place the wing into the oil, and cook for 5-6 minutes, turning every minute to get an even browning.
STEP 7 Onto a paper-towel-lined cooking sheet, drain the excess oil off of the wing. Repeat with all of the wings.
STEP 8 Take the par-cooked wing back to the wet batter, and brush on a thin coating to help the ramencrust stick to the wing. Then dip the wing in the crumbled ramen before placing it back into the hot oil.
STEP 9 Cook for an additional 2-3 minutes or until the outside has browned 
STEP 10 Mix together sriracha hot chili sauce, rice vinegar, and scallions to serve with the warm wings

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