Long gone are the days of instant ramen merely serving as fodder for broke college kids. Chefs around the world are experimenting with the boldly flavored noodles, creating dishes. We created a ramen-enhanced take on another favorite fast food: wings.
Total Time
30min
5.0
1 Rating
Author: POPSUGAR FOOD
Servings:
2
Ingredients
•
1
lb
Chicken Wings
•
2
pckg
(3 oz)
Ramen Noodles
, crumbled
•
as needed
Vegetable Oil
or Canola Oil
Dry Batter
•
2
tsp
Kosher Salt
•
4
Tbsp
Corn Starch
•
1/2
tsp
Baking Powder
Wet Batter
•
1/2
cup
Corn Starch
•
1/2
tsp
Baking Powder
•
1/2
cup
All-Purpose Flour
•
2
tsp
Kosher Salt
•
1/2
cup
Cold
Water
•
1/2
cup
Vodka
Dipping Sauce
•
1
tsp
Sriracha
•
2
Tbsp
Rice Vinegar
•
1
Tbsp
Scallions
, finely chopped
Cooking Instructions
1.
Rinse Chicken Wings (1 lb) in cold water, and pat dry.
2.
Mix together dry batter ingredients: Kosher Salt (2 tsp), Corn Starch (4 Tbsp), and Baking Powder (1/2 tsp) in a bowl, and set aside.
3.
Mix together Corn Starch (1/2 cup), Baking Powder (1/2 tsp), All-Purpose Flour (1/2 cup), Kosher Salt (2 tsp), and 1 pack of Ramen Seasoning in a separate bowl. Pour in the Water (1/2 cup) and Vodka (1/2 cup) and mix.
4.
Into a third bowl, break apart the Ramen Noodles (2 pckg) with your hands. You want the pieces to be small enough that they stick to the chicken, while big enough that they keep their shape. Like what's in my hand. Be sure to set aside a pack of the included ramen seasoning.
5.
Heat the Vegetable Oil (as needed) in a heavy-bottomed Dutch oven or electric deep fryer to 325 degrees F (160 degrees C). Line a half-sheet pan with paper towels.
6.
Working in small batches, dredge the chicken wings in the dry batter first. Shake off any excess, and dip the wings in the wet batter. Shake off any excess.
7.
Fry the wings for 5 to 6 minutes, turning occasionally for even browning. Let the wings drain on the paper-towel-lined half-sheet pan. Repeat with the remaining wings.
8.
Dip the par-cooked wings back in the wet batter. You want just enough to coat, so brush off any excess with a food safe brush. Then coat the wings in the crumbled ramen.
9.
Fry for an additional 2 to 3 minutes or until the outside has browned and is crisp.
10.
Meanwhile, mix together the Sriracha (1 tsp), Rice Vinegar (2 Tbsp), and Scallions (1 Tbsp) for a quick sauce. Serve the wings hot with the dipping sauce.
Nutrition Per Serving
CALORIES
1272
FAT
45.1 g
PROTEIN
60.5 g
CARBS
116.9 g
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