Ramen Crusted Chicken Wings Recipes

Steps:

• Make the dipping sauce: Whisk the pineapple preserves and teriyaki sauce in a bowl.
• Make the chicken fingers: Combine the egg white and the flavor packet from one ramen package in a large bowl (discard the remaining flavor packet). Add the chicken and toss to coat.
• Pulse the ramen noodles in a food processor to make fine crumbs. Transfer the crumbs to a baking sheet and stir in the sesame seeds.
• Heat 1/2 inch of vegetable oil in a large skillet or heavy-bottomed pot until hot but not smoking. Remove the chicken from the egg white mixture, shaking off any excess, and coat with the ramen crumbs, pressing firmly to adhere. Fry the chicken in batches, adjusting the heat if necessary, until golden brown and cooked through, about 2 minutes per side. Transfer to a rack set over a baking sheet to drain. Serve with the dipping sauce.

Steps:

• Combine first 6 ingredients (cheese through pepper).
• Set the melted butter in a bowl and dip the chicken wing pieces first into the butter, then into the cheese mixture to coat.
• Set on a foil lined baking sheet with edges.
• Bake in a preheated oven at 350 F for about 45 minutes or until fully cooked.
• NOTE: To use raw chicken wings- you will need about 2 pounds of whole fresh wings, cut into 3 pieces each and discarding the wing tips.