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Ramen Crusted Chicken Wings


This recipe is courtesy of the Today Show.

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Rate this recipe 4.4/5 (20 Votes)


  • For dry batter:
  • 1 pound chicken wings
  • 2 packages Top Ramen, crumbled
  • 2 teaspoons kosher salt
  • 1/4 cup cornstarch
  • 1/2 teaspoon baking powder
  • For 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
  • 1 quart vegetable, peanut, or canola oil
  • For the dipping sauce:
  • 1 teaspoon Sriracha
  • 2 tablespoons rice vinegar
  • 1 tablespoon scallions, finely chopped


Servings 2
Adapted from


Step 1

1. Rinse chicken wings in cold water, and pat dry.

2. 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 so they still have their shape.

3. Heat the oil in a heavy-bottomed Dutch oven or electric deep fryer to 350 degrees. Line a half-sheet pan with paper towels.

4. 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.

5. 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.

6. Dip the par-cooked wings back in the wet batter, and brush off any excess batter. Coat the wings in the crumbled ramen.

7. Fry for an additional 2 to 3 minutes or until the outside has browned and is crisp.

8. Meanwhile, mix together the Sriracha, rice wine vinegar and scallions. Serve the wings hot with the dipping sauce.


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