Ramen-Crusted Chicken Wings

Rinse Chicken Wing (1 lb) in cold water, and pat dry.

Mix together dry batter ingredients: Kosher Salt (2 tsp), Corn Starch (4 Tbsp), and Baking Powder (as needed) in a bowl, and set aside.

Mix together Corn Starch (1/2 cup), Baking Powder (as needed), 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.

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.

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.

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.

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.

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.

Fry for an additional 2 to 3 minutes or until the outside has browned and is crisp.

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.