It’s no surprise that the excitement of cooking has started to fizzle out after what seems to be an eternity indoors. What started as an ambitious journey to learn new recipes and save money has slowly transitioned to take out or even microwaving frozen food. In my case, instant ramen has wiggled it’s way into my lunch and dinner more often than I would like to admit.
As I was searching around my pantry and digging through the massive stock pile of instant ramen packs I’ve accumulated, an idea clicked. For anyone who has seen the Korean movie ‘Parasite’ (highly recommend), a dish called ‘jjapaguri’ was heavily popularized. Jjapaguri is the combination of two Korean brand ramens – Chapagetti and Neoguri cooked with steak.
While I wasn’t craving steak, I did have a pack of chicken wings ready to cook. I’ve been bored of my usual sriracha, honey, soy sauce marinated wings and decided to fancy my night up a bit. Hear me out: ramen crusted baked chicken wings. It’s incredibly simple to make and it avoids the huge mess that frying with oil often comes with. Not only did I put in a little extra effort to mix two ramen pack seasonings together, I had to also go with the classic Shin Ramen flavor for a little variety. You know what they say, variety is the (ramen) spice of life!
The excitement of cooking something new again hit me like a wave, all the while praying that it would taste as good as I think it would in my head. Sometimes your imagination runs wild and sometimes it works, and sometimes it doesn’t. However, you need to try this dish and experiment with all of your favorite ramen flavors!
Ingredients for traditional Shin Ramen flavor:
1 pack of chicken wings (or however many you want to cook)
3 large eggs (this depends on how many wings you will cook, but 3 eggs was more than enough to cover a pack of 12 wings)
1-2 packs of Shin Ramen (depending on how many wings you will cook)
Ingredients for Jjapaguri flavor:
1 pack of chicken wings (or however many you want to cook)
3 large eggs (this depends on how many wings you will cook, but 3 eggs was more than enough to cover a pack of 12 wings)
1 pack of Chapagetti (dependent on how many wings you will cook)
1 pack of Neoguri (dependent on how many wings you will cook)
Note: It’s a 1 for 1 ratio of Chapagetti and Neoguri packs (e.g. adding 2 packs of Chapagetti equals 2 packs of Neoguri)
Steps:
1. Set the oven temperature to 400 degrees Fahrenheit.
2. In a large bowl, crack three eggs and whisk together.
3. Coat all of the wings in the bowl of whisked eggs.
4. For each flavor of wings, use a food processor or blender (pulse setting works best) to crush the ramen and powdered seasoning together. Don’t mix in the dried vegetable seasoning that often comes with the packs. You’ll want to make sure the noodles are grinded together, but not too ground up where it becomes powder, as you’ll want to retain some of the dried ramen texture.
5. Pour the blended ramen and seasoning across a large plate or board.
6. Lay as many wings as you want to coat, and roll the wings around until it’s fully coated with the ramen. Repeat steps 4-6 if you’re trying different ramen flavors.
7. Once all of the wings are coated with your desired ramen seasoning, lay them on a well-greased pan.
8. Bake the wings for 40-45 minutes.
Bonus: you can create your own dipping sauce – sriracha mayo is always a classic!
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