Wings with "essence of ramen" dust [Toki, Portland, OR] from Eater: 100 Essential Restaurant Recipes from the Authority on Where to Eat and Why It Matters (page 167) by Eater and Hillary Dixler Canavan

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Notes about this recipe

  • Eat Your Books

    Chicken brines 12 hours or overnight.

  • foodgloriousfood on April 25, 2024

    This was an effort! I have made much better wings in the past. I won’t make these again. I even purchased the recommended Spicy Seafood Nongshim Raman seasoning for it and discovered that I really don’t care for shrimp flavored wings! I will say that the coating was shatteringly crisp. But although that sounds like a good thing all those nooks and crannies captured a lot of oil despite putting them on a rack to drain. I ate three wings and was still hungry but I was sorry I ate that many. Too oily, too crunchy and too shrimpy!

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