Squid Ink Chicken Wings Recipe

Name: Squid Ink Chicken Wings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces bottled beer, preferably a pale lager; 2 tablespoons sambal oelek chili paste; 2 tablespoons grated ginger; 4 garlic cloves, grated; 2 teaspoons white pepper; 1 pinch kosher salt; 12 -15 chicken wings; canola oil (for frying); 1/2 cup rice flour; 2 tablespoons cornstarch; 1/4 cup rice wine vinegar; 1/4 cup white miso; 1/4 cup honey; 3 tablespoons squid ink; 2 tablespoons soy sauce; white sesame seeds, for garnish; cilantro leaf, for garnish

Servings: persons

12 ounces bottled beer, preferably a pale lager
2 tablespoons sambal oelek chili paste
2 tablespoons grated ginger
4 garlic cloves, grated
2 teaspoons white pepper
1 pinch kosher salt
12 -15 chicken wings
canola oil (for frying)
1/2 cup rice flour
2 tablespoons cornstarch
1/4 cup rice wine vinegar
1/4 cup white miso
1/4 cup honey
3 tablespoons squid ink
2 tablespoons soy sauce
white sesame seeds, for garnish
cilantro leaf, for garnish

1
Add 3/4 cup of beer, 2 cloves of grated garlic, white pepper, 1 tablespoon of grated ginger, Sambal Oelek, and salt to a large glass bowl. Whisk to combine.
2
Add the chicken wings and toss. Cover and refrigerate for 3 hours to overnight.
3
Attach a thermometer to a heavy-bottomed Dutch oven and add enough canola oil to come up about 3-inches high. Heat to 350 degrees F.
4
Meanwhile, add the rice flour and cornstarch to a large bowl and whisk to combine.
5
Toss the marinated wings in the flour mixture. Be sure to allow any extra marinade to drip off before adding to the flour. Toss to coat.
6
Carefully add the coated wings to the hot oil using metal tongs. Fry for 10 minutes, or until golden brown.
7
Meanwhile, add the remaining beer, rice wine vinegar, miso paste, honey, squid ink, soy sauce, 2 cloves grated garlic, and remaining 1 tablespoon of grated ginger to a large pan over medium heat. Whisk to combine and let simmer for 8-10 minutes until reduced to about half.
8
Carefully remove the cooked wings and add to a large bowl. Add hot sauce over the wings and toss until coated. Transfer to a serving platter and garnish with sesame seeds and cilantro.

786

kcal

Calories

Fat

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 12 ounces bottled beer, preferably a pale lager, 2 tablespoons sambal oelek chili paste, 2 tablespoons grated ginger, 4 garlic cloves, grated, and more.

Yes, Squid Ink Chicken Wings falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Squid Ink Chicken Wings

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