Squid Ink Teriyaki Wings

This post is sponsored by Table Maine

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.
First, marinate the wings in beer, garlic, ginger, and chile paste. For many, the hardest part of this recipe will be finding the squid ink. I suggest just grabbing from Amazon, but if you are lucky like me you can also get fresh squid ink from a local Italian market. When the wings come out of the marinade, give them a very light dredge in rice flour. Then fry them until very crispy. Straight from the fryer into the sauce. I love the contrast of that dark sauce with the crispy wings. All coated. I took inspiration from the design of the space at Earth for the plating of this dish. They have logs like this throughout the restaurant. It’s a really stunning space! These wings are basically an umami flavor bomb. If you haven't had squid ink before, it tastes salty with a little ocean flavor. Adding squid ink makes this recipe an updated take on a classic teriyaki! The off-season popups by Earth are listed below. I am especially excited for the ones at Table. Table Maine is a really cool concept that I will be talking about more in a later post. In short, it's a fun place to learn about food and spirits, from lectures (with lots of cocktails) all about the history of gin, to hands-on cooking classes with local chefs. I might even be teaching a class there soon!

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)


    Start the marinade
    1. Mix the chicken wings with all of the marinade ingredients and marinate for a few hours or overnight.
    Make the sauce
    1. 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
    1. Heat the oil to 350. Remove the wings from the marinade. Add the rice flour to the wings and toss to lightly coat.
    2. 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!