Squid Ink Chicken Wings

READY IN: 3hrs 20mins




  • 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.