Ramen Crusted Chicken Wings Recipe 445
RAMEN CRUSTED CHICKEN WINGS RECIPE - (4.4/5)
Provided by SuzyHomemakerGoneBad
Number Of Ingredients 19
Steps:
- 1. Rinse chicken wings in cold water, and pat dry. 2. Mix together dry batter ingredients in a bowl and set aside. Mix together wet batter ingredients in a separate bowl. 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. 3. Heat the oil in a heavy-bottomed Dutch oven or electric deep fryer to 350 degrees. Line a half-sheet pan with paper towels. 4. Working in small batches, dredge the chicken wings in the dry batter. Shake off any excess, and dip the wings in the wet batter. Brush off any excess batter with a food-safe brush. 5. 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. 6. Dip the par-cooked wings back in the wet batter, and brush off any excess batter. Coat the wings in the crumbled ramen. 7. Fry for an additional 2 to 3 minutes or until the outside has browned and is crisp. 8. Meanwhile, mix together the Sriracha, rice wine vinegar and scallions. Serve the wings hot with the dipping sauce.
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- 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.
- 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.
- 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.
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- Mix together dry batter ingredients in a bowl, and set aside. Mix together wet batter ingredients in a separate bowl. 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 that they still have their shape.
- Heat the oil in a heavy-bottomed Dutch oven or electric deep fryer to 350°F. Line a half-sheet pan with paper towels.
- Working in small batches, dredge the chicken wings in the dry batter. Shake off any excess, and dip the wings in the wet batter. Brush off any excess batter with a food-safe brush.
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3/5 (34)Category Appetizers, PoultryCuisine North AmericanTotal Time 50 mins
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