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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 noodles, nope! A quick fry in a pan with a little oil, and boom! Crunchy wing topping! These Ramen-seasoned wings with peanut dipping sauce disappeared in no time!
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 coleslaw. More is better on these Ramen-seasoned wings with peanut dipping sauce.
I store my homemade sauces in squeeze bottles. If refrigerated, I set them out thirty minutes to an hour before using so they come to room temperature. You don’t want to put cold sauce on hot food!
Serve your wings with some quick fix Ramen-seasoned chips.
Ramen-Seasoned Wings with Peanut Dipping Sauce
Ingredients
For the wings
- 3-4 pounds chicken wings flats and drumettes
- ¼ cup vegetable oil
- 3-4 packets Ramen seasoning or more if desired
For the sauce
- 1 tablespoon olive oil
- 4 cloves garlic minced
- ½ cup creamy peanut butter
- ¼ cup Hoisin sauce
- ½ cup water
- 2 tablespoons fish sauce
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon brown sugar
Instructions
For the wings
- Place wings in a large resealable baggie or container.
- Add the oil and Ramen seasoning. Seal and shake to coat.
- Refrigerate for 1-4 hours.
- When wings are done serve with peanut dipping sauce on the side.
For the sauce
- 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.
Notes
Nutrition
Nutritional values are approximate.
