Best 11 Spiced Bat Wingschicken Wings Recipes

SPICY VAMPIRE BAT WINGS

Steps:

• Mix chili powder, garlic, ground red pepper, and 5 Tbsp. each lime juice and chipotle peppers until blended; pour over chicken in large shallow dish. Turn to evenly coat both sides of wings. Refrigerate 30 min. to marinate, turning wings after 15 min. Meanwhile, mix remaining chipotle peppers and barbecue sauce until blended.
• Heat oven to 400ºF. Remove wings from marinade; place in single layer on baking sheet sprayed with cooking spray. Discard marinade.
• Bake wings 35 to 40 min. or until wings are done, turning after 20 min. Brush with half the barbecue sauce mixture; bake 5 min., turning and brushing with remaining barbecue sauce mixture after 3 min.
• Combine sour cream, onions, zest and remaining lime juice. Serve with the wings.

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.

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.

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!

SPICY CHICKEN WINGS

Steps:

• Rinse the chicken wings under cold running water, then drain and blot dry completely with paper towels. Place the wings in a large bowl and sprinkle with the garlic salt, pepper, cayenne, and oregano. Season just 1 side of the wings for mild, or for hotter wings, turn the wings to coat the other side with seasonings and then cover and marinate in the refrigerator for 24 hours.
• Preheat a grill to medium-high.
• Grill chicken wings, turning once, until the juices run clear when pierced with a fork. Serve immediately with a side of Blue Cheese Dressing.
• Blend all ingredients together in a food processor. Transfer to a bowl, cover, and refrigerate until ready to serve.

BAT WINGS

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 15-by-10-by-1-inch baking pan.
• Bake, uncovered, in a 450-degree oven for 10 minutes.
• Brush with reserved marinade.
• Bake 15 to 20 minutes longer or until chicken is tender and no longer pink.

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.

STICKY BAT WINGS

Steps:

• 1. Preheat oven to 375 F. Cover the bottom of a baking pan/sheet with foil. In a shallow bowl, combine chili powder, garlic, paprika, salt and pepper. Dredge chicken wings in the spice mixture so they are coated in the spices. Place on foil on baking pan. Bake for 20 minutes.
• 2. As they are baking, in a small saucepan or skillet, heat honey, butter, wine and a pinch of salt over medium heat. Bring to a strong simmer, stirring often, and cook until the sauce is reduced and is thick and syrupy. This takes about 15 minutes or so. Set aside and let cool slightly.
• 3. Remove the wings from the oven, turn over, and bake for another 25 minutes. Remove from oven and let cool about 5 minutes. Coat the blackened wings with the dark sticky sauce. Serve.

BLACK BAT WINGS

Steps:

• Mix black food color and Hot Wing sauce in a one gallon sized resealable bag. "Stretch the wings open but do not damage the joints. (They should resemble open wings ready for flight!) Add wings into the bag and zip closed. Toss well to coat the wings. Unzip, squeeze out most of the air and rezip. Set bag on a large platter-so the wings are mostly single layered in the sauce- and place in the fridge. Marinate the wings several hours or overnight, (re-toss every couple hours if you can so the black color of the marinade gets on all surfaces of the wings). Preheat oven to 425. Remove wings from bag with tongs and place on a foil lined-(Pam) sprayed baking sheet with shallow sides (I used my jelly roll pan) Fan/stretch the wings open. (Discard sauce). Bake at 425 for 25-30 min or until done. Serve on a light colored platter for best visual effect. These wings look awesome dark black and the color does not stain your fingers after baking.

SPICY BBQ CHICKEN WINGS

Steps:

• Using a sharp knife, cut through the two wing joints; discard wing tips. Place wings in a large bowl; add vinegar and water. Refrigerate, covered, 45 minutes. Drain and rinse, discarding vinegar mixture. Combine flour and seasonings; add chicken, tossing to coat., Preheat oven to 375°. In a deep skillet, heat 1 in. oil to 375°. Fry wings, a few at a time, 3-4 minutes on each side or until golden brown. Drain on paper towels; cool 10 minutes., Meanwhile, in a small saucepan over medium heat, cook and stir barbecue sauces, honey and jalapeno. Bring to a boil; reduce heat and simmer, stirring occasionally, to allow flavors to blend, 10-15 minutes., Dip wings in sauce; place on greased foil-lined baking pans. Bake until glazed, about 10 minutes.

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.