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RECIPE
15 INGREDIENTS10 STEPS30MIN

Ramen-Crusted Chicken Wings

5.0
1 Ratings

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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.
30MIN
Total Time

POPSUGAR FOOD

POPSUGAR Food is the go-to place for all things foodie, including everyday recipes, party plans, and food trends!
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Ingredients

US / METRIC
Servings:
2
Serves 2
2 pckg
Top Ramen , crumbled
as needed
Vegetable Oil
about 1 quart, for frying
or Canola Oil

Dry Batter

1/2 Tbsp
1/4 cup
1/2 tsp
Baking Powder

Wet Batter

1/2 cup
1/2 tsp
Baking Powder
1/2 Tbsp
1/2 cup
Cold  Water
1/2 cup

Dipping Sauce

1 tsp
2 Tbsp
Rice Vinegar
1 Tbsp
Scallions , finely chopped

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Nutrition Per Serving

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CALORIES
5152
FAT
494.2 g
PROTEIN
61.8 g
CARBS
116.6 g

Cooking Instructions

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Step 1
Rinse Chicken Wing (1 pound) in cold water, and pat dry.
Step 2
Mix together dry batter ingredients: Kosher Salt (2 teaspoon), Corn Starch (1/4 cup), and Baking Powder (1/2 teaspoon) in a bowl, and set aside.
Step 3
Mix together Corn Starch (1/2 cup), Baking Powder (1/2 teaspoon), All-Purpose Flour (1/2 cup), Kosher Salt (2 teaspoon), and 1 pack of Ramen Seasoning in a separate bowl. Pour in the Water (1/2 cup) and Vodka (1/2 cup) and mix.
Step 4
Into a third bowl, break apart the Top Ramen (2 package) 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 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 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 10
Meanwhile, mix together the Sriracha (1 teaspoon), Rice Vinegar (2 tablespoon), and Scallion (1 tablespoon) for a quick sauce. Serve the wings hot with the dipping sauce.

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Nutrition Per Serving
Calories
5152
% Daily Value*
Fat
494.2 g
634%
Saturated Fat
382.0 g
1910%
Trans Fat
0.0 g
--
Cholesterol
269.9 mg
90%
Carbohydrates
116.6 g
42%
Fiber
5.0 g
18%
Sugars
2.5 g
--
Protein
61.8 g
124%
Sodium
8313.7 mg
361%
Vitamin D
--
--
Calcium
74.1 mg
6%
Iron
7.0 mg
39%
Potassium
45.1 mg
1%
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