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Squid Ink Wings
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Squid Ink Teriyaki Wings

These squid ink teriyaki wings are inspired by a dish I ate at Earth at Hidden Pond in Kennebunkport Maine.
Prep Time15 minutes
Cook Time15 minutes
Marinate time2 hours
Total Time2 hours 30 minutes
Course: Appetizer
Cuisine: American, Japanese
Keyword: fried
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!