RAMEN-CRUSTED CHICKEN WINGS

Steps:

• Rinse chicken wings in cold water, and pat dry.
• 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 that they still have their shape.
• Heat the oil in a heavy-bottomed Dutch oven or electric deep fryer to 350°F. Line a half-sheet pan with paper towels.
• 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.
• 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.
• Dip the par-cooked wings back in the wet batter, and brush off any excess batter. Coat the wings in the crumbled ramen.
• Fry for an additional 2 to 3 minutes or until the outside has browned and is crisp.
• Meanwhile, mix together the sriracha, rice wine vinegar, and scallions. Serve the wings hot with the dipping sauce.