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Ramen-Crusted Chicken Wings
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Recipe

15 INGREDIENTS • 10 STEPS • 30MINS

Ramen-Crusted Chicken Wings

5
1 rating
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.
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POPSUGAR FOOD
POPSUGAR Food is the go-to place for all things foodie, including everyday recipes, party plans, and food trends!
http://www.popsugar.com/food
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.
30MINS
Total Time
$4.56
Cost Per Serving
Ingredients
Servings
2
US / Metric
Ramen Noodles
2 pckg
(3 oz)
Ramen Noodles, crumbled
Vegetable Oil
as needed
Vegetable Oil
about 1 quart, for frying
or Canola Oil
Dry Batter
Kosher Salt
1/2 Tbsp
Corn Starch
1/4 cup
Baking Powder
1/2 tsp
Baking Powder
Wet Batter
Corn Starch
1/2 cup
Baking Powder
1/2 tsp
Baking Powder
Kosher Salt
1/2 Tbsp
Water
1/2 cup
Cold Water
Dipping Sauce
Sriracha
1 tsp
Scallion
1 Tbsp
Scallion, finely chopped
Nutrition Per Serving
VIEW ALL
Calories
1272
Fat
45.1 g
Protein
60.5 g
Carbs
116.9 g
Add to plan
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Ramen-Crusted Chicken Wings
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POPSUGAR FOOD
POPSUGAR Food is the go-to place for all things foodie, including everyday recipes, party plans, and food trends!
http://www.popsugar.com/food
Cooking InstructionsHide images
step 1
Rinse Chicken Wing (1 lb) in cold water, and pat dry.
step 1 Rinse Chicken Wing (1 lb)  in cold water, and pat dry.
step 2
Mix together dry batter ingredients: Kosher Salt (1/2 Tbsp), Corn Starch (1/4 cup), and Baking Powder (1/2 tsp) in a bowl, and set aside.
step 2 Mix together dry batter ingredients: Kosher Salt (1/2 Tbsp), Corn Starch (1/4 cup), and Baking Powder (1/2 tsp) in a bowl, and set aside.
step 3
Mix together Corn Starch (1/2 cup), Baking Powder (1/2 tsp), All-Purpose Flour (1/2 cup), Kosher Salt (1/2 Tbsp), and 1 pack of Ramen Seasoning in a separate bowl. Pour in the Water (1/2 cup) and GREY GOOSE® Vodka (1/2 cup) and mix.
step 3 Mix together Corn Starch (1/2 cup), Baking Powder (1/2 tsp), All-Purpose Flour (1/2 cup), Kosher Salt (1/2 Tbsp), and 1 pack of Ramen Seasoning in a separate bowl. Pour in the Water (1/2 cup) and GREY GOOSE® Vodka (1/2 cup) and mix.
step 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.
step 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.
step 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.
step 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.
step 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.
step 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.
step 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.
step 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.
step 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.
step 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.
step 9
Fry for an additional 2 to 3 minutes or until the outside has browned and is crisp.
step 9 Fry for an additional 2 to 3 minutes or until the outside has browned and is crisp.
step 10
Meanwhile, mix together the Sriracha (1 tsp), Rice Vinegar (2 Tbsp), and Scallion (1 Tbsp) for a quick sauce. Serve the wings hot with the dipping sauce.
step 10 Meanwhile, mix together the Sriracha (1 tsp), Rice Vinegar (2 Tbsp), and Scallion (1 Tbsp) for a quick sauce. Serve the wings hot with the dipping sauce.
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Tags
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Appetizers
Dairy-Free
American
Chicken
Snack
Shellfish-Free
Game Day
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