Squid Ink Teriyaki Wings
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.Â
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!
Squid Ink Teriyaki Wings
These squid ink teriyaki wings are inspired by a dish I ate at Earth at Hidden Pond in Kennebunkport Maine.
Servings: 12 wings
Ingredients
Wings and Marinade
- 3/4 cups beer
- 2 cloves garlic grated
- 1 tablespoon grated ginger
- 2 tablespoons sambal chile paste
- salt
- 12 chicken wings
Sauce
- 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
Finish
- oil for frying
- 1/2 cup rice flour about
Instructions
- Mix the chicken wings with all of the marinade ingredients and marinate for a few hours or overnight.
- 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.
- 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!
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