Extra Spicy Crispy SAMYANG RAMEN Chicken Wings

In honor of National Wing Day, we wanted to make some killer wings to celebrate on the day of. But, what we wanted to eat for dinner.. was noodles. Who says we can’t have both? We decided to experiment and mashed the two together and are happy to present the SAMYANG RAMEN WINGS!! Crispy, Crispy noodley wings.

Since the Samyang Ramen noodles are a Korean brand, of course our wings had to be the Korean style double fried wings!

Extra Spicy Samyang Ramen Noodles
BUY IT ON AMAZON: Samyang Extra Spicy Roasted Chicken Ramen 5 Pack

First, we seasoned the wings with some salt, pepper and sesame oil, then used a potato starch mixed with some powdered ramen noodles as our first layer. The second layer of coating is crushed ramen noodles, for that extra crunchy texture.

Then we just fried ’em up till they were cooked through. Now the trick is, the first fry cooks the chicken and seals the juices in, frying the second time is what gives it that awesome crunch that doesn’t get soggy and sad. This way, even after we tossed it in the sauce, it still stayed crispy.

Samyang Chicken Wings - Pre Frying

The wings came out feeling very similar to the crunchy, candylike textures of Korean fried chicken wings like BonChon, and the spicy flavor was unmistakably that of the Samyang hot chicken ramen. It was a happy marriage of ramen and wing night! The corn syrup and brown sugar will help dial down the heat a lot, but if it’s still too spicy for you, feel free to put less of the Samyang sauce or put more sugar. Up to you! If you’re up to the challenge, don’t put the brown sugar at all…we pray for your butthole. 🙏🌶🌶🌶🔥🔥🔥

Here’s the recipe!

Extra Spicy Samyang Ramen Chicken Wings

  • 12-15 wings
  • 1/2 tbsp fine sea salt
  • 1/2 tbsp black pepper
  • 1/2 tbsp minced ginger
  • 1/2 tbsp sesame oil
  • Canola, peanut, or any kind of frying oil – enough to fill pot so that wings can float freely
  • 3 packages of Samyang Extra Spicy Roasted Chicken Ramen – BUY THE 5 PACK HERE
  • 3 eggs
  • 1 cup potato starch
  • 2 tbsp oil
  • 2 tbsp minced garlic
  • 1 cup brown sugar
  • 1/2 cup corn syrup or rice syrup (We used Karo Dark Corn Syrup)


1. Rinse the wings and dry to remove excess water. (Water will cause the frying oil to splash)

2.Season with salt, pepper, minced ginger and sesame oil.

3. Let the wings marinate for 30 minutes, while you prep your dipping stations. Heat up your frying oil.

4. Crush 1-2 packages of uncooked noodles using a rolling pin, hammer, or your fist. Pieces should be small, roughly 1/4 inch or less, but not quite to the point of powder. We just smashed all of the noodles in the bag with a rolling pin until well crushed.

5. Using a food processor, powderize about 1/3-1/2 of the crushed, uncooked noodles. (Be sure to pulse, as dry materials in a processor tends to heat up). Combine this with your potato flour.

6. Whisk 3 eggs until smooth.

7. Evenly coat each wing with the flour mixture. Then dip each with the egg until evenly spread, and finally coat with the crushed noodles. Set aside. These should be done one at a time, like a production line so the wings don’t spend too much time sitting in any one station.

8.Once all the wings are ready, check your oil for temperature. It should be around 375F degrees, but for those of us who don’t have a kitchen thermometer, a wooden chopstick can be used to guesstimate. If the chopstick starts to bubble, it is hot enough to cook with. (Something I learned from my parents).

9. Submerge the wings into the oil one by one. Make sure there is enough oil for the wings to float without touching each other for a nice even fry. If there isn’t enough oil, any wing resting on the bottom of the pot/pan will likely burn. Wings should fry for 12 minutes, or until internal temperature of 165F degrees.

10. Remove the wings from the oil onto a rack so any excess oil can drip off. Do not set on a flat surface as the oil will puddle and soak back into the wings.

11. Prepare the sauce. Pour about 2 tbsp oil into a deep set pan and heat. Add garlic, corn syrup, the three SAMYANG ramen sauce packets, and brown sugar. Mix until thick.

12. Once the sauce is complete, return wings into frying oil for 3 minutes. Then take it out and place them onto the rack. Allow any excess oil to drip off.

13. Dip, drizzle, coat, shower, or however you prefer to sauce your wings.

14. Make sure you eat some before serving, who knows how long they’ll survive. Serve whatever is left!

We hope you enjoy this recipe as much as we did! The wings definitely packed a punch in the spice department and is best enjoyed with a cold beer. Crunch away on these juicy, spicy, crispy wings during a party, for dinner, or when you’re craving both ramen and wings at the same time! Happy National Wing Day!

Jenny & Wilson, @waisikfood

2 thoughts on “Extra Spicy Crispy SAMYANG RAMEN Chicken Wings”

    1. Whoops! It should make about 12-15 wings depending on the size of wings you buy! Thanks for bringing that up, I’ve added it to the ingredients list 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *