Chicken Wing and Jambalaya Ramen Bowl (Print Version)

Crispy Cajun-glazed chicken wings served over jambalaya-style ramen with andouille, vegetables, tomato broth, scallions, and jammy eggs.

# Ingredients:

For the crispy wings

01 - 2 lb (900 g) split chicken wings, patted very dry
02 - 1 tablespoon neutral oil
03 - 1 1/2 teaspoons Cajun seasoning
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon garlic powder
06 - 1 teaspoon aluminum-free baking powder
07 - 3/4 teaspoon kosher salt
08 - 1/2 teaspoon black pepper

For the wing glaze

09 - 2 tablespoons hot sauce
10 - 1 tablespoon honey
11 - 1 tablespoon low-sodium soy sauce
12 - 1 tablespoon rice vinegar or fresh lemon juice

For the jambalaya ramen

13 - 1 tablespoon neutral oil
14 - 6 oz (170 g) andouille sausage, sliced into coins
15 - 1 small yellow onion, diced
16 - 1 green bell pepper, diced
17 - 2 celery ribs, diced
18 - 3 garlic cloves, minced
19 - 1 tablespoon tomato paste
20 - 1 1/2 teaspoons Cajun seasoning
21 - 1/2 teaspoon dried thyme
22 - 4 cups (950 ml) low-sodium chicken stock
23 - 1 cup (240 g) canned diced tomatoes with juices
24 - 1 tablespoon low-sodium soy sauce
25 - 10 oz (285 g) fresh ramen noodles or 4 instant ramen noodle cakes, seasoning packets discarded

For serving

26 - 4 large eggs, soft-boiled and halved
27 - 3 scallions, thinly sliced
28 - 2 tablespoons chopped fresh parsley
29 - 1 lemon, cut into wedges
30 - Chili oil, optional

# Instructions:

01 - Heat the oven to 425 F. Set a wire rack over a rimmed baking sheet. Toss the dry wings with oil, Cajun seasoning, smoked paprika, garlic powder, baking powder, salt, and pepper.
02 - Arrange the wings in a single layer on the rack. Bake for 35 to 40 minutes, flipping once, until the skin is crisp and the thickest part reaches 165 F.
03 - Simmer hot sauce, honey, soy sauce, and rice vinegar in a small saucepan for 1 minute. Brush over the wings and return them to the oven for 3 to 5 minutes until sticky.
04 - While the wings bake, lower eggs into gently boiling water and cook for 6 1/2 to 7 minutes. Transfer to ice water, peel, and halve.
05 - Heat oil in a Dutch oven over medium-high heat. Brown the andouille for 3 minutes, then add onion, bell pepper, and celery. Cook for 5 to 6 minutes until softened.
06 - Stir in garlic, tomato paste, Cajun seasoning, and thyme for 1 minute. Add chicken stock, diced tomatoes, and soy sauce. Simmer uncovered for 10 minutes, then taste and adjust seasoning.
07 - Boil ramen noodles in a separate pot according to package directions, usually 2 to 3 minutes for fresh noodles or 3 to 4 minutes for instant. Drain well.
08 - Divide noodles among 4 bowls. Ladle hot broth and sausage over the noodles, then top each bowl with glazed wings, egg halves, scallions, parsley, lemon, and chili oil if using.

# Notes:

01 - Best served right after assembly so the wings stay crisp.
02 - Cook noodles separately if you plan to keep leftovers.
03 - Air fryer option: cook seasoned wings at 400 F for 22 to 26 minutes, then glaze and cook 2 to 3 minutes more.

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