Best 5 Juicy Bat Wings Recipes

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

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.

SWEET AND SOUR 'BAT' WINGS

Steps:

• Combine the pineapple juice, brown sugar, tomato sauce, Worcestershire sauce and black food coloring in bowl. Add the chicken wings and turn carefully to coat.
• Marinate for 6-24 hours.
• Preheat oven to 400ºF/200ºC.
• Line two baking sheets with parchment paper or a nonstick baking mat.
• Remove the wings from the fridge and place them in a single layer on the baking sheets.
• Bake chicken 30 minutes.
• Combine the honey and apple cider vinegar.
• Remove the wings from the oven and brush liberally with the honey mixture.
• Return to the oven for 10 minutes.
• Serve in your spookiest dish

MOIST N TENDER WINGS

Steps:

• Cut chicken wings into 3 sections; discard wing tips. Place wings in a 5-qt. slow cooker., In a small bowl, combine the next 9 ingredients; pour over chicken. Stir to coat. Cook, covered, on low 3-4 hours or until chicken is tender., To serve, remove wings to a 15x10x1-in. pan; arrange in a single layer. Preheat broiler., Transfer cooking juices to a skillet; skim fat. Bring juices to a boil; cook until mixture is reduced by half, 15-20 minutes, stirring occasionally. , Meanwhile, broil wings 3-4 in. from heat until lightly browned, 2-3 minutes. Brush with sauce before serving. If desired, serve with ranch dressing and pickles.