How to Master Inkberry Glaze Wings Technique

Safe Natural Color Development

Triple-boiling technique ensuring safety when working with inkberries. This method properly removes toxins while preserving the intense natural pigment through careful temperature control and rinsing protocols.

Dual-Temperature Cooking Strategy

Two-phase baking process optimizing both texture and moisture. This approach ensures perfect fat rendering at low temperature followed by surface crisping at high temperature for ideal contrast.

Glaze Reduction Technique

Controlled evaporation method creating perfect glaze consistency and flavor concentration. This technique balances heat exposure and stirring frequency for optimal adhesion properties without burning.

Dry Surface Development

Strategic skin preparation using baking powder and air-drying. This method creates microscopic surface bubbles and removes excess moisture for maximum crisp texture that withstands glazing.

Baking Tips

IMPORTANT: If you're unsure about properly preparing inkberries, use the activated charcoal powder alternative which is completely safe and provides the same dramatic black color

The triple cooking process for inkberries (pokeweed) is essential and cannot be skipped if using actual berries

Don't substitute baking soda for baking powder – they have very different effects on the wings

Air-drying the wings in the refrigerator is crucial for achieving maximum crispiness

The two-temperature cooking method (low then high) is key to rendering fat while maintaining juiciness

For extra crispiness, spray or brush the wings with a little oil before the high-temperature baking stage

The glaze can be prepared up to 3 days ahead and refrigerated in an airtight container

If the glaze becomes too thick when cooled, gently reheat with a splash of water

For less spice, reduce the gochujang and omit the fresh chili garnish

A sprinkle of citric acid powder just before serving adds a brightness that balances the rich glaze

For a dramatic presentation, serve on a white platter with colorful vegetable crudités around the edges

Leftovers can be refrigerated and reheated in a 350°F oven for 10-15 minutes to re-crisp

Inkberry Glaze Wings

Name: Inkberry Glaze Wings
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4-6 servings
Cuisine: Asian Fusion
Ingredients: For the Wings:; 2 kg (about 4 lbs) chicken wings, tips removed and separated into drumettes and flats; 2 tablespoons baking powder (NOT baking soda); 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; For the Inkberry Glaze:; 1/2 cup inkberries/pokeweed berries (IMPORTANT: must be properly prepared to remove toxins); 1/4 cup activated charcoal powder (food grade, alternative to inkberries); 1/2 cup soy sauce; 1/3 cup honey; 1/4 cup rice vinegar; 3 tablespoons gochujang (Korean chili paste); 2 tablespoons sesame oil; 1 tablespoon minced ginger; 4 cloves garlic, minced; 2 tablespoons mirin; 1 teaspoon Chinese five-spice powder; For the Garnish:; 2 tablespoons white sesame seeds, toasted; 3 scallions, thinly sliced; 1 tablespoon micro purple shiso leaves (optional); 1 red chili, thinly sliced (optional); For Equipment:; Wire rack and baking sheet; Heavy-bottomed saucepan; Fine mesh strainer; Silicone brush for glazing; Large mixing bowl

Inkberry Glaze Wings feature perfectly crisp chicken wings coated in a striking black glaze made from inkberries (pokeweed berries) and Asian-inspired flavors. This medium-difficulty dish balances sweet, spicy, and umami notes while creating a visually dramatic presentation. The specialized berry processing technique and double-cooking method offers a rewarding challenge for home cooks looking to create something uniquely flavorful with impressive visual impact.

Prep Time

30 Minutes

Cook Time

50 Minutes

Total Time

1H20 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Wings:

2 kg (about 4 lbs) chicken wings, tips removed and separated into drumettes and flats

2 tablespoons baking powder (NOT baking soda)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

For the Inkberry Glaze:

1/2 cup inkberries/pokeweed berries (IMPORTANT: must be properly prepared to remove toxins)

1/4 cup activated charcoal powder (food grade, alternative to inkberries)

1/2 cup soy sauce

1/3 cup honey

1/4 cup rice vinegar

3 tablespoons gochujang (Korean chili paste)

2 tablespoons sesame oil

1 tablespoon minced ginger

4 cloves garlic, minced

2 tablespoons mirin

1 teaspoon Chinese five-spice powder

For the Garnish:

2 tablespoons white sesame seeds, toasted

3 scallions, thinly sliced

1 tablespoon micro purple shiso leaves (optional)

1 red chili, thinly sliced (optional)

For Equipment:

Wire rack and baking sheet

Heavy-bottomed saucepan

Fine mesh strainer

Silicone brush for glazing

Large mixing bowl

Tongs

Food processor or blender

Disposable gloves for handling berries

Instructions

SAFETY NOTE: Inkberries (pokeweed berries) are toxic when raw and must be properly prepared. If you're not experienced with processing these berries, use the activated charcoal powder alternative for color instead. If using inkberries, wear gloves during preparation.

If using inkberries: Place berries in a saucepan with 2 cups of water and bring to a boil. Boil for 15 minutes, then drain and rinse thoroughly. Repeat this process two more times with fresh water each time. This triple-boiling process removes the toxins. After the final boil, drain and puree the berries in a food processor.

For the wings: Pat the chicken wings very dry with paper towels. Place in a large bowl and toss with baking powder, salt, pepper, garlic powder, and onion powder until evenly coated. The baking powder is crucial for achieving crispy skin.

Arrange the seasoned wings on a wire rack set over a baking sheet, leaving small gaps between each piece. Refrigerate, uncovered, for at least 1 hour or preferably overnight. This air-drying process will help create extra-crispy skin.

Preheat your oven to 250°F (120°C). Place the wings (still on the rack and baking sheet) in the oven and bake for 30 minutes. This initial low-temperature cooking renders fat from the skin.

Increase the oven temperature to 425°F (220°C) and continue baking for another 40-50 minutes, until the wings are golden brown and the skin is crisp. Flip the wings halfway through this high-temperature cooking period.

While the wings are baking, prepare the inkberry glaze. In a medium saucepan, combine soy sauce, honey, rice vinegar, gochujang, sesame oil, ginger, garlic, mirin, and Chinese five-spice powder. If using prepared inkberry puree, add 3 tablespoons now (or 1/4 cup activated charcoal powder for the alternative method).

Bring the glaze to a simmer over medium heat, then reduce heat to medium-low and cook, stirring occasionally, until reduced and thickened to a consistency that will coat the back of a spoon, about 15-20 minutes.

Strain the glaze through a fine-mesh strainer into a clean bowl to remove any solid bits, pressing with a spatula to extract maximum flavor. The glaze should be glossy and intensely black. Allow to cool slightly – it will thicken further as it cools.

When the wings are done, transfer them to a large clean bowl. Pour about half of the warm glaze over the wings and toss to coat evenly. Add more glaze as needed until all wings are well coated in the black sauce.

Arrange the glazed wings on a serving platter and sprinkle with toasted sesame seeds and sliced scallions. If using, garnish with micro purple shiso leaves and sliced red chili for color contrast against the black wings.

Serve immediately while hot, with any remaining glaze on the side for dipping. Provide plenty of napkins – this glaze is deliciously messy!

Inkberry Glaze Wings

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Master Inkberry Glaze Wings Technique

Inkberry Glaze Wings

Ingredients

Instructions