The good folk at popsugar.com shows us how to make Ramen-crusted chicken wings. An authentic bowl of ramen is an art form in Japan.
Ingredients
- 1 pound / 0.5kg chicken wings
For the dry batter:
- 2 teaspoons kosher salt
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
For the wet batter:
- 1/2 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 cup all-purpose flour
- 2 teaspoons kosher salt
- 1/2 cup cold water
- 1/2 cup vodka
- 1 packet ramen seasoning
- 2 packages Top Ramen, crumbled
- 1 quart vegetable, peanut, or canola oil
For the dipping sauce:
- 1 teaspoon sriracha
- 2 tablespoons rice vinegar
- 1 tablespoon scallions, finely chopped
Instructions
- Rinse chicken wings in cold water, and pat dry.
- 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.
- 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, and brush off any excess batter. 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, rice wine vinegar, and scallions. Serve the wings hot with the dipping sauce.
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