Long gone are the days of instant ramen merely serving as fodder for broke college kids. Chefs around the world are experimenting with the boldly flavored noodles,creating dishes like Keizo Shimamoto's Ramen Burger. Inspired, we created a ramen-enhanced take on another mercurial-food favorite: wings. These crisply crusted bites, or as seen on the nowadays point to,will make you rethink ramen. From Nicole Iizuka, POPSUGAR Food Ramen-Crusted Chicken WingsNotes Before you start, and check out these tips and tricks for safely deep-frying. Ingredients1 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, and canola oil
For the dipping sauce:
1 teaspoon sriracha
2 tablespoons rice vinegar
1 tablespoon scallions,finely chopped
DirectionsRinse 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 absorb 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, and 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 external has browned and is crisp.
Meanwhile, mix together the sriracha, and rice wine vinegar,and scallions. Serve the wings hot with the dipping sauce.
Information Category Poultry, Appetizers Yield 2 to 3 servings Average( votes): Print recipe
Source: popsugar.com