Best 13 Bat Wings Recipes

HALLOWEEN BLACK BAT WINGS

Steps:

• Whisk brown sugar, soy sauce, teriyaki sauce, and barbeque sauce together in a large glass bowl until sugar is dissolved. Stir black food coloring in small amounts into the mixture until you get the desired dark color. Liberally pierce the wings with a fork; add to the sauce.
• Cover the bowl with plastic wrap and marinate in the refrigerator at least 1 hour to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Pour the chicken and sauce into a large baking dish.
• Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

BAT WINGS

Steps:

• In a medium bowl, whisk together soy sauce, oyster sauce, sugar, black bean sauce, and food coloring. Set 1/3 cup soy sauce mixture aside.
• Place chicken wings in a large resealable plastic bag and pour remaining soy sauce mixture over wings; seal bag. Turn bag until wings are well coated. Refrigerate, and let marinate for at least 2 hours and up to overnight, turning chicken wings every 30 minutes to coat.
• Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper or a nonstick baking mat; set aside.
• Remove wings from marinade, shaking off any excess; discard marinade. Place them in an even layer on prepared baking sheets, arranging them so that wings are extended. Bake until juices run clear, 20 to 25 minutes, brushing with reserved soy sauce mixture every 10 minutes. Remove from oven and brush with any remaining soy sauce mixture. Let cool slightly on a wire rack before serving.

BAT WINGS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C); prepare a 9x13 inch glass baking dish with cooking spray.
• Whisk together the sugar, soy sauce, and garlic powder in a medium bowl. Arrange the wings in the bottom of the prepared dish; pour the soy sauce mixture evenly over the wings.
• Bake in the preheated oven for 20 minutes; turn the wings over with a spatula and cook another 20 minutes.

SPICY BAT WINGS

Steps:

• Preheat broiler. Lay wings on a rimmed baking sheet, wingtips down. Place under broiler, 5 1/2 to 6 inches from heat source. Broil until golden brown and cooked through, rotating pan as necessary, 35 to 40 minutes.
• Using tongs, remove wings to a large bowl. Drain fat from baking sheet into heat resistant bowl, and discard.
• Toss wings with sauce. Return to baking sheet, wingtips down. Reserve bowl with remaining sauce. Place wings under broiler, and cook until sauce has glazed, 2 to 3 minutes, rotating pan once.
• Return wings to bowl, and toss to coat. Serve immediately.

SPICY BAT WINGS AND BAT CHIPS WITH GOBLIN DIP

Steps:

• Preheat grill to medium. Place chicken on grill, sprinkle with black sesame seeds. Grill for 10 minutes, flipping at least once.
• To cook in the oven, preheat oven to 400 degrees F. Spread chicken in a single layer on a cookie sheet, sprinkle with black sesame seeds and bake 15 minutes.
• Lay wraps on flat surface and cut out bat shapes with cookie cutter. Lightly spray with olive oil cooking spray and sprinkle with kosher salt and pepper, to taste. Turn bats over and repeat. Place on a grill at medium heat, toast about 4 minutes, flipping once.
• To cook in the oven, Lay bats in a single layer on a baking sheet. Bake in preheated oven 8 to 10 minutes or until bats are crisp.
• In a medium saucepan combine soup, cheese and sour cream. Melt over medium heat until smooth and heated through.
• To serve, arrange bat wings and bat chips on platter. Ladle goblin dip into a bowl and serve warm.

BAT WINGS (HALLOWEEN SWEET WING APPETIZER)

Steps:

• Mix soy sauce, sugar, food coloring, onion powder, garlic powder, and Cajun seasoning together in a bowl until paste dissolves completely. Carefully open the bag of chicken wings, keeping the seal intact. Pour in the soy sauce mixture, seal bag, and lay it flat in the refrigerator. Marinate, turning occasionally to coat and dye every piece, at least 2 hours.
• Preheat the oven to 375 degrees F (190 degrees C).
• Pour wings and marinade into a 9x13-inch baking pan.
• Bake in the preheated oven for 15 minutes. Turn wings and bake until no longer pink at the bone and the juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Remove wings from the sauce and place in a bowl or platter labeled 'Bat Wings.'

JUICY BAT WINGS

Steps:

• In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chicken wings, a few at a time, for 3-4 minutes on each side or until juices run clear. Drain on paper towels; keep warm., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil; cook until liquid is syrupy and reduced by about half, keeping face away from mixture as odor is very strong. Place chicken wings in a large bowl; drizzle with syrup and toss to coat.

BAT WINGS (BAKED CHICKEN WINGS)

Steps:

• Heat oven to 350ºF.
• Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil.
• Remove skin from chicken.
• Mix honey, ketchup, pepper sauce and Worcestershire sauce in resealable plastic bag. Add chicken. Seal bag and refrigerate, turning occasionally, at least 15 minutes but no longer than 24 hours.
• Place chicken in pan; sprinkle with paprika. Bake uncovered about 30 minutes or until crisp and juice of chicken is no longer pink when centers of thickest pieces are cut.
• Serve with dressing.

BARBECUED BAT WINGS

Steps:

• Preheat the oven to 350 degrees. Boil the chicken wings for twenty minutes in a large pot. While the wings are cooking, prepare the sauce. Whisk together the ketchup, molasses, vinegar, Worcestershire sauce, sugar, hot sauce, salt, and pepper until smooth in a large roasting pan. Add enough black, blue, and green food colorings to the sauce to make a dark black sauce. Place the pan in the oven and bake for 10 minutes, stirring once.
• Drain the wings well and add them to the sauce and toss to coat evenly, poking the wings liberally with a fork.
• Bake for 20 minutes, then increase the temperature to 450 degrees. Toss the wings in the sauce again to coat evenly. Bake until the sauce is thickened and slightly blackened, flipping the wings over occasionally, about another 15 minutes. Serve hot or at room temperature.

BAT WINGS WITH BOG DIP AND SINKING HANDS

Steps:

• Preheat oven to 450 degrees F. Coat 2 large baking sheets with cooking spray.
• In a shallow dish or plastic bag, combine soy sauce, sugar, ginger, garlic, five-spice powder, hot sauce, salt and black pepper, to taste. Mix well. Add chicken wings and chicken breasts and turn to coat (at this point, you may refrigerate up to 24 hours).
• Transfer chicken wings and breasts to baking sheets and brush with marinade. Bake 25 to 30 minutes, until chicken is cooked through.
• To make the "hands", reduce oven temperature to 375 degrees F. Coat a large baking sheet with cooking spray.
• Unroll dough and separate into 12 breadsticks. Roll into 4-inch long "fingers" and place on baking sheet. Brush egg white all over breadsticks and place almond slice on 1 end, making a fingernail. Sprinkle Parmesan over rest of breadstick. Bake 10 to 12 minutes, until golden brown.
• To make the dip, in a medium bowl, combine sour cream, parsley and mustard. Mix well. Place dip in a serving bowl and insert fingers. Serve the wings with the dip and "hands" and reserve the chicken breasts for the salad.

BERNICE'S BAT WINGS WITH SWAMP DIP

Steps:

• Place wings in a plastic bag set in a shallow dish.
• In a small bowl stir together soy sauce, ginger, crushed red pepper, five-spice
• powder and garlic. Pour over wings.
• Close bag, and toss to coat.
• Chill in refrigerator several hours or overnight, turning bag occasionally.
• Remove wings from bag, reserving marinade.
• Place wings on a foil-lined 15x10x1" baking pan.
• Bake, uncovered, in a 450 oven, for 10 minutes.
• Brush with reserved marinade (discard remaining marinade).
• Bake 15-20 minutes longer, or until chicken is tender and no longer pink.
• Serve with Swamp Dip.
• Swamp Dip:.
• In a small bowl stir together sour cream and coarse ground mustard.
• Garnish with fresh whole chives.
• Serve with Bat Wings.

SPICED BAT WINGS(CHICKEN WINGS)

Steps:

• Put curry powder, ginger, cinnamon and salt in large resealable plastic storage bag.
• Add chicken and seal.
• Shake bag until chicken is evenly coated with the spices.
• Chill for at least 3 hours or overnight.
• Heat oven to 350°F
• Arrange chicken on foil-lined 15x10x1-inch jelly-roll pan.
• Drizzle or brush with butter.
• Bake for 30-35 minutes or until chicken is golden brown and juices run clear when pierced with a fork.
• Serve chicken with chutney. Enjoy!

HALLOWEEN BAT WINGS

Steps:

• 1. Mix well and put in a crock pot for 3-4 on high or 6-8 on low setting. Serve with a plastic spider or two crawing over the wings