Best Ramen Wings | Crusted Chicken

You’ll be drooling over our culinary masterpiece, ramen wings. Imagine biting into tender chicken ramen wings that are coated in a mouthwatering concoction of ramen-inspired flavors and have a golden, crispy surface. Each bite is a harmonic explosion of flavorful umami, aromatic spices, and deliciousness with an Asian influence. These wings are expertly marinated to ensure that every bite is filled with the mouthwatering flavor of real ramen. Our ramen wings are going to take your taste senses on an incredible journey whether you’re hosting an event with friends or enjoying a lonely feast. Therefore, grab a serviette, get ready for licking your fingers, and allow the delectableness to fly.

Prep Time: 10 min

Cook Time: 20 min

Total Time: 30 min

Servings: 4

Read More: Quick Ramen Noodles Recipe | Homemade Easy Tips


  • ½ tablespoon kosher salt
  • 1 tablespoon sriracha
  • ½ cup all purpose flour
  • 2 tablespoon rice vinegar
  • ½ cup vodka
  • 1 tablespoon chopped scallion
  • ½ cup cold water
  • ½ tablespoon kosher salt
  • 1 lb. chicken wings
  • ¼ cup corn starch
  • ½ tablespoon kosher salt
  • Vegetable oil, as needed


  1. Rinse and dry chicken ramen wings with cold water.
  2. In a bowl, mix the dry ingredients for the batter: Kosher salt, cornstarch & baking powder.
  3. In a different bowl, mix the Cornstarch, kosher salt, All-Purpose Flour, baking powder, & 1 pack of Ramen Seasoning. Mix the Water & Vodka together.
  4. Ramen noodles should be broken up with your hands and added to a third bowl. The pieces should be large enough to maintain their shape while still being small enough to adhere to the chicken. like the object in my hand. Make sure that you set aside a pack of the ramen seasoning that is included.
  5. In an electric deep fryer or heavy-bottomed Dutch oven, heat the vegetable oil to 325 degrees Fahrenheit. Paper towels should be used to line a half-sheet pan.
  6. Dip the chicken ramen wings into the dry batter first, working in small batches. After shaking off any extra, dip the wings into the wet batter. Shake off extra material.
  7. Stirring regularly to ensure equal browning, fry the wings for five to six mins per side. On the half-sheet pan lined with paper towels, let the wings drain. Continue by using the remaining ramen wings.
  8. Then, dunk the wings in the moist batter again. Remove any excess with a food-safe brush; you only need enough to coat. The ramen flakes are then sprinkled over the wings.
  9. Fry for a further two to three mins, till the exterior is crisp and golden.
  10. Make an easy sauce in the meantime by combining the Sriracha, rice vinegar, & scallions. With the dipping sauce, serve the wings hot.


Chicken ramen wings should be marinated in a ramen-inspired marinade for over two hours or, ideally, overnight inside the refrigerator for the best flavor infusion.

Add a tiny bit of sriracha sauce / red pepper flakes into the marinade if you like your food more fiery. Reduce the quantity of chili sauce or eliminate it entirely for a milder variation.\

Nutritional Values:

Calories: 1272 Kcal, Carbs: 116g, Protein: 60g Fats: 45g

FAQs About Ramen Wings:

Q: What is the secret ingredient in ramen?

The main components of ramen noodles are wheat flour, salt, water, and kansui. In essence, kansui is mineral water that has a mild alkaline pH, and it has been used in noodles since the Inner Mongolian lakes gained fame for it hundreds of years ago.

Q: Is ramen good for you?

Despite having iron, B vitamins, and manganese, quick ramen noodles are deficient in fiber, protein, and other essential vitamins and minerals. Additionally, the MSG, TBHQ, and excessive salt levels in these foods may have a severe impact on your health by raising your chance of heart disease, cancer of the gut, and metabolic syndrome, among other health issues.

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