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How to Make Ramen Chicken Eat the Trend

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Rating: 4.0; Vote: 1

Step aside, ramen burger, and meet ramen-crusted chicken wings We created a ramen-enhanced take on another fast-food favorite: wings. These crisply crusted bites, as seen on the Today show, will make you rethink ramen. Ramen-Crusted Chicken Wings From Nicole Iizuka, POPSUGAR Food Before you start, check out these tips and tricks for safely deep-frying. INGREDIENTS 1 pound 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 DIRECTIONS 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 350F. 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. Yield 2 to 3 servings
Date: 2019-05-31

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Comments and reviews: 8

The Wandering Ginger
OK. HI. THE ALCOHOL WILL NOT -I REPEAT- WILL. NOT. FULLY COOK OUT. THAT IS A COOKING MYTH. THERE WILL ALWAYS BE ALCOHOL LEFT, EVEN IF YOU BRAISE SOMETHING FOR HOURS OR FRY IT AT SUPER HIGH HEAT. I will try to step of of my soap box now. if you dont believe me, please look it up.
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bobwatters
Yea that fake ass food moan at the end really sold these shitty wings. You know wings be good as hell when you just deep fry them then toss them in franks red hot, right?
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Alexandra Stoopin
Did anyone notice that when she dipped the chicken wing she said how amazing the sauce was but she didnt take a byte where the sauce was
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whatsupjake
youre not supposed to wash chicken The salmonella in the chicken goes away when its cooked washing it could cause salmonella poisoning
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Hannah Park
she says plenty of salt for the dry batter and just a little bit of salt for the wet batter and its the same amount of salt in both
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old Michigan
Nope, disgusting. Its like eating rocks. the proper way would be to gring the noodles into flour and add to dry ingredients.
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Donal Skehan
AH How come we had to make healthy stuff when I visited the studio- I totally missed out on these They look amazing: )
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Kamaile McGill
Whenever she says mmmm in all her videos, it sounds like shes making love to her food jeez its so annoying
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