This video comes from our friends and partner site POPSUGAR FOOD. Originally written by Brandi Milloy.
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
fast-food favorite: wings. These crisply crusted bites, as seen on the Today
show, will make you rethink ramen.
Ramen-Crusted Chicken Wings
Yield: 2 to 3 servings
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 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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