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Ramen crusted wings

The spice is right on these with a crispy crunch finish, no frying required. This combo might sound crazy, but once you take your first bite you’ll be hooked. These wings are tender, juicy and mind-blowing!

Reprinted with permission from Wing Crush by Paula Stachyra. Page Street Publishing Co. 2022. Photo credit: Paula Stachyra

YIELDS
4

Ingredients

Ramen Crusted Wings

  • 2 (140-g [5-oz]) packages hot chicken flavor ramen or your favorite, crumbled
  • 2 lb (907 g) chicken wings, tips removed, drums and flats separated
  • 3 tablespoons (45 ml) sambal oelek (chili paste)
  • 2 tablespoons (30 ml) hoisin sauce

Sriracha Ranch Dipping Sauce

  • 2 tablespoons (30 ml) sriracha
  • 1 tablespoon (15 ml) ranch dressing

Serve

  • Sesame seeds, for garnish
  • 2 tablespoons (12 g) chopped green onion

Directions

Ramen Crusted Wings 

  1. Break apart the ramen noodles into a medium bowl with your hands. The pieces should be small enough that they stick to the wings and big enough that they keep their shape. 
  2. Set aside the liquid sauce and flake packets included in the ramen. 
  3. Prepare an oven-safe baking/cooling rack on top of a lined baking sheet. 
  4. With a paper towel, pat the wings dry. Place the wings in a large mixing bowl and pour the sambal oelek and hoisin sauce over the top. Toss to coat evenly. This will help the ramen noodles stick to the wings. 
  5. Coat each wing in ramen noodles by pressing down and coating each side evenly. 
  6. Place the wings on the prepared baking/cooling rack, evenly spaced.
  7. Preheat the grill or smoker to 350ºF (180ºC), indirect heat. Place the oven-safe baking/cooling rack with wings directly on grill grates.
  8. Grill the wings for 40 minutes or until they reach a minimum internal temperature of 165ºF (75ºC), or 190ºF (90ºC) if you like them well done. There is no need to flip the wings.

Sriracha Ranch Dipping Sauce

  1. In a small bowl, combine the sriracha and ranch dressing.
  2. Set aside for serving. 

Serve 

  1. Pour the contents of the hot sauce packets into a small bowl. 
  2. Plate the wings, brush with hot sauce and garnish them with the provided flakes, sesame seeds and green onion (TIP: Depending on your spice level tolerance, you can omit to brush the hot sauce on the wings). 
  3. Serve them with the Sriracha Ranch Dipping Sauce. Enjoy! 


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