Squid Ink Chicken Wings Recipes

SQUID INK CHICKEN WINGS

Steps:

• 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.

SQUID INK RISOTTO

Steps:

• Coat a large saucepan generously with olive oil over medium heat. Add the onions and salt and sweat until translucent, about 5 minutes. Bring the pan to a medium-high heat. Add the rice and cook, letting the rice slightly stick to the bottom of the pan and scraping it off, until it sounds crackly, 3 to 4 minutes.
• Add the wine to the pan until it covers the surface of the rice. Season with salt and cook over medium-high heat, stirring continuously, until the wine has absorbed into the rice. Add the chicken stock to the pan until it covers the rice, about 4 minutes. Cook over medium-high heat, stirring continuously, until the stock has absorbed into the rice, about 6 minutes.
• Repeat this process two more times with the hot chicken stock. When the third addition of the stock has absorbed and the rice is very creamy, bite a couple grains of rice to test how it is cooked. Add the squid ink and mix to incorporate. If the rice is still a little crunchy, add a little more stock and cook the rice for another couple of minutes. Add the calamari and allow to cook until tender and the rice is creamy but still flows and holds its own shape, 5 to 7 minutes. When the rice is cooked perfectly, remove it from the heat.
• Toss in the butter and Parmigiano-Reggiano and fold to combine. Garnish with chives or micro bull's blood if using, and a big glug of good extra-virgin olive oil.