We live in America. Land of the free. Home of the ramen. And wings. Let’s be honest, what Sunday is complete without sipping on a cool beer and munching on a bucket of hot wings while watching the game. We can only think of one thing that could possibly make this experience better: if those wings were crusted with flavorful ramen. Yes, ladies and gents, not only is this feat possible, but it has been done, and the results are mind (or, should we say, taste-bud) blowing.
For 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 Dipping Sauce:
1 teaspoon Sriracha
2 tablespoons rice vinegar
1 tablespoon scallions, finely chopped
First, rinse chicken wings in cold water and pat dry. Mix together wet ingredients in a bowl and set aside. Mix together dry ingredients (EXCEPT dry ramen) in a separate bowl. Break apart dry ramen in a third bowl, making sure the pieces are small enough for the ramen to stick to the chicken yet large enough that they still retain their shape. Heat oil in a heavy bottomed Dutch oven or electric deep fryer to 350F. Line a half sheet pan with paper towels.
Work in small batches, first dredging the wings in the dry batter, shaking off any excess, then covering the wings in the wet batter. Use a food-safe brush to again brush off any excess. Fry wings for 4-6 minutes, being sure to occasionally turn for even browning. Let wings dry on paper-towel-lined sheet pan. Dip fried wings back into wet batter, brush off any excess batter, and finally coat with crumbled ramen. Fry an additional 2-3 minutes or until the outside is brown and crisp.
Meanwhile, prepare the dipping sauce by simply mixing together the Sriracha, rice wine vinegar, and scallions. Serve your crispy ramen-tastic hot wings in that spicy dipping sauce and enjoy the taste of freedom. Um, we mean perfection. Let us know what you think in the comments!
