Squid Ink Chicken Wings
- Ready In:
- 3hrs 20mins
- 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
- 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.
- Add the chicken wings and toss. Cover and refrigerate for 3 hours to overnight.
- 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.
- Meanwhile, add the rice flour and cornstarch to a large bowl and whisk to combine.
- 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.
- Carefully add the coated wings to the hot oil using metal tongs. Fry for 10 minutes, or until golden brown.
- 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.
- 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.
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