Ramen Crusted Chicken Wings are fried to crispy, crunchy perfection and served with a spicy and tangy dipping sauce.
Course Appetizer Recipes
Cuisine Japanese
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Calories 873kcal
Author Robin Donovan
Ingredients
1 ½poundschicken wingssmall ones like the party wings
2packs of ramen noodles55 grams per pack plus the seasoning packet from one package
2green onionssliced
1cupcornstarchdivided
1teaspoonbaking powder
2teaspoonkosher salt
½teaspoonfreshly ground black pepper
1/2cupall-purpose flour
1 ½cupssparkling water or club soda
Oil for frying
1 ½teaspoonssriracha
3tablespoonsrice vinegar
Instructions
Set out three separate bowls.
In the first bowl, crush the dry ramen noodles into small pieces (they should be small enough that they will stick to the chicken.)
In the second, whisk together ¼ cup cornstarch, baking powder, salt, and pepper.
In the third bowl, combine the flour with the remaining ¾ cup cornstarch, sparkling water, and the ramen seasoning packet and mix well.
Fill a high-sided pot with about 4 inches of oil and heat it to 350°F.
Working in small batches, dunk each chicken wing first in the dry coating mixture, and then in the wet batter, making sure it is well coated with the mixture. (Reserve the wet batter as you’ll use it again later.)
Drop the coated chicken wings into the hot oil, being careful not to crowd the pot, and fry until the outside is golden brown. Transfer to a paper-towel lined plate.
Once all the chicken pieces are fried, dunk them again into the wet batter mixture and then into the dry, crushed ramen noodles to coat well.
Drop these noodle-coated chicken pieces into the hot oil again and fry until golden brown and crisp. Again, you’ll need to cook them in batches to avoid overcrowding the pot. Transfer to a paper towel-lined plate.
Make a dipping sauce by mixing the sriracha and rice vinegar together in a small bowl.
Garnish the fried chicken with the green onions and serve immediately with the dipping sauce on the side.
Garnish the fried chicken with the green onions and serve hot with the dipping sauce on the side.