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Squid Ink Teriyaki Wings
November 12, 2015

Two of the top five meals I ate this year were at Earth at Hidden Pond in Kennebunkport, Maine, a Ken Oringer restaurant run by chef Justin Walker. It’s a seasonal restaurant, and they have a handful of pop-ups going on this winter that are listed at the bottom of this post.
I ate about 20 different dishes during those two meals, and one of the real standouts was the squid ink chicken wing. As a jaded chicken wing eater, I always think I have seen it all before. But, these were really exciting. It’s basically a teriyaki recipe that uses squid ink instead of soy sauce.

Squid Ink Teriyaki Wings
- Marinade
- 3/4 Cups Beer
- 2 Cloves Garlic (grated)
- 1 Tablespoon Grated Ginger
- 2 Tablespoons Sambal Chile Paste
- Salt
- 12 Chicken Wings
- Sauce and Frying
- 3/4 Cups Beer (the other half of the beer)
- 2 Tablespoons Squid Ink
- 1 Tablespoon Soy Sauce
- 2 Tablespoons Miso Paste
- 2 Cloves Garlic (grated)
- 2 Teaspoons Grated Ginger
- 1/4 Cup Cider Vinegar
- 1/3 Cup Honey
- Oil for Frying
- 1/2 Cup Rice Flour (about)
Instructions
Start the marinade
- Mix the chicken wings with all of the marinade ingredients and marinate for a few hours or overnight.
Make the sauce
- Put the beer, squid ink, soy sauce, miso paste, garlic, ginger, cider vinegar, and honey into a saucepan or frying pan. Bring to a light simmer stirring often until it reduces by at least half, maybe a little more. It will become a nice sticky black glaze.
Bring it all together
- Heat the oil to 350. Remove the wings from the marinade. Add the rice flour to the wings and toss to lightly coat.
- Fry the wings for about 8-10 minutes until crispy and cooked through. Remove from the oil and immediately toss in the wing sauce. Serve with lots of napkins and beer!