I’ve come across recipes for Ramen-crusted chicken wings on the internet, but never really got into the idea. But I did get into the idea of dusting some mighty fine cooked wings with Ramen seasoning and serving them with an out-of-this-world peanut dipping sauce. And I didn’t leave off the Ramen noodles, nope! A quick fry in a pan with a little oil, and boom! Crunchy Ramen wing topping!
If you really love Ramen seasoning don’t be afraid to double the amount of seasoning used. I always have Ramen seasoning on hand because I like to crunch up the noodles and fry them for topping salads or in my Oriental Ramen broccoli cole slaw.
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.
- 3-4 pounds chicken wings, flats and drumettes separated, tips discarded
- 1/4 cup vegetable oil
- 3-4 packets Ramen seasoning (or more if desired)
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1/2 cup creamy peanut butter
- 1/4 cup Hoisin sauce
- 1/2 cup water
- 2 tablespoons fish sauce
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon brown sugar
- Place wings in a large resealable baggie or container.
- Add the oil and Ramen seasoning. Seal and shake to coat.
- Refrigerate for 4-8 hours.
- Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
- When wings are done serve with peanut dipping sauce on the side.
- Heat oil in a medium saucepan over medium heat.
- Add the garlic and saute for 2 minutes.
- Whisk in the remaining ingredients and stir until the brown sugar is dissolved.
- Reduce heat and keep warm until ready to use.