**Treat Yourself with a Spooky Feast: Bat Wings with Bog Dip and Sinking Hands**
As Halloween approaches, let's delve into a culinary adventure that will send shivers down your spine and tantalize your taste buds. In this article, we present a trio of spine-chilling recipes that will transform your Halloween party into a haunted feast. Prepare to sink your teeth into Bat Wings with Bog Dip, a delightful appetizer that combines crispy chicken wings with a hauntingly delicious dip. Embark on a culinary journey to the depths of flavor with Sinking Hands, a spooky main course that features tender chicken legs emerging from a pool of rich, savory gravy. And for a sweet ending, indulge in Graveyard Parfait, a layered dessert that resembles a ghostly graveyard, complete with tombstones and a chocolatey surprise. These recipes are not just for the faint of heart; they are for those who dare to embrace the spooky spirit of Halloween and enjoy a culinary experience that is as thrilling as it is delicious.
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.
CHICKEN-GREEN CHILI STRAWS WITH JALAPENO-HONEY DIP
Provided by Robin Miller : Food Network
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
- In a large bowl, combine chicken, sour cream, cheese, green chiles, cilantro, and cumin. Mix well to combine.
- Arrange egg roll wrappers on a flat surface. Place a small amount of filling in the lower third (towards 1 corner) of each wrapper. Fold over the bottom corner of the wrapper, tightly roll up 1 turn and then fold in the sides. Dip your finger in water and run it along the corner and edge. Tightly roll up the rest of the way, sealing the edges and seam shut. Place "straws" on prepared baking sheet and spray with cooking spray. Bake 10 to 12 minutes, until golden brown.
- Meanwhile, in a small bowl, combine honey, pickled jalapenos and vinegar. Mix well and serve alongside straws.
LOWCOUNTRY CHICKEN BOG
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large saucepan of water to a boil. Drop in the tomatoes and leave them for about 30 seconds (do this in 2 batches if necessary). Remove the tomatoes from the saucepan and drop into ice water to cool. Drain and peel off the skin. Remove the cores and seeds from the tomatoes and dice the meat into 1/2-inch pieces. Toss the diced tomato with the olive oil and season with pepper to taste. Reserve at room temperature until ready to use.
- Heat the butter and peanut oil over medium heat in a medium ovenproof pot with a cover. Add the chicken thighs and saute for about 2 minutes per side or until nicely browned. Remove the thighs, season with salt and pepper to taste, and reserve. Pour off all the butter, oil, and juices except for 2 tablespoons.
- Add the onion and celery to the butter and oil and saute over medium heat for about 3 minutes or until translucent. Add the garlic and rice and saute, stirring, for about 3 minutes or until the garlic is soft and the rice is translucent.
- In a small saucepan, heat the stock to a simmer. Return the chicken to the pot with the rice and add the hot stock, the reserved tomatoes, the herbs, and the Tabasco. Stir well to combine. Add salt and pepper to taste. Cover tightly and bake in the preheated oven for 30 to 35 minutes or until the chicken and rice are cooked and the liquid is absorbed. (Note that this is a most dish, not one where the grains of rice are dry and fluffy.) Remove the sprig of thyme and bay leaves. Check the seasoning for salt and pepper and serve immediately.
SHRIMP BOG
Provided by Food Network
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a fine sieve, rinse the rice well under cold running water and drain. In a large, heavy pot, fry the bacon over moderate heat, drain on paper towels, and set aside. Pour off all but 3 tablespoons of the grease, add the onions to the pot, and cook for 3 minutes over moderate heat, stirring. Add the rice and stir well. Add the stock, tomatoes with their juices, lemon juice, Worcestershire, salt, nutmeg, and black and cayenne peppers, bring to a low simmer, cover, and cook for 20 minutes. Stir in the crumbled bacon and the shrimp and continue cooking, uncovered, for 10 minutes, adding a little more stock if the rice seems to be drying out. Stir the bog with a fork, taste for seasoning, and sprinkle the parsley on top.
BAT WINGS
Follow this simple recipe to give chicken wings a spooky touch for Halloween. The meat is tossed with a combination of soy sauce, oyster sauce, black bean sauce, brown sugar, and black food coloring. Try one...if you dare.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 6
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
I take bat wings to Halloween parties, angel wings to Christmas parties, and so on. They are just fab and easy with only 3 ingredients. My boyfriend loves to tweak this recipe. However, I just love this simple basic recipe and I hope you do, too. It's better if you can marinate this overnight. I put it in gallon sealable bag and keep in refrigerator then pour in pan the next day.
Provided by ~Antonia~
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 50m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 229 calories, Carbohydrate 36.7 g, Cholesterol 32.2 mg, Fat 3.1 g, Fiber 0.4 g, Protein 14.2 g, SaturatedFat 0.9 g, Sodium 2440 mg, Sugar 34.1 g
Tips:
- Choose the Right Bat Wings: Select large, meaty bat wings for a satisfying chew. Look for wings that are plump and have a good amount of meat on them.
- Properly Clean the Bat Wings: Remove any excess fat or sinew from the wings. Rinse the wings thoroughly under cold water and pat them dry with paper towels.
- Use a flavorful marinade: The marinade infuses the bat wings with delicious flavors. Experiment with different combinations of herbs, spices, and liquids to create a marinade that suits your taste.
- Cook the Bat Wings Thoroughly: Bat wings should be cooked to an internal temperature of 165°F (74°C) to ensure they are safe to eat. Use a meat thermometer to check the internal temperature.
- Make a delicious Bog Dip: The bog dip is a creamy and tangy accompaniment to the bat wings. Use fresh herbs and spices to create a flavorful dip that complements the wings.
- Garnish with Sinking Hands: Sinking hands are a fun and spooky way to garnish the bat wings. Use pretzel sticks or breadsticks to create hands that appear to be sinking into the bog dip.
Conclusion:
Bat wings with bog dip and sinking hands is a unique and delicious appetizer that is perfect for Halloween parties or any spooky gathering. With its combination of savory bat wings, creamy bog dip, and spooky sinking hands, this dish is sure to impress your guests. Experiment with different marinades and dipping sauces to create your own personalized version of this fun and festive dish.
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