Halloween Bat Wings Recipes

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).

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.'

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.

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.

Steps:

• Heat oven to 400ºF.
• Place chicken in foil-lined 15x10x1-inch pan sprayed with cooking spray. Bake 30 min.
• Transfer chicken to medium bowl. Add barbecue sauce; toss to coat chicken. Return to pan.
• Bake 15 min. or until chicken is done. Meanwhile, mix sour cream and mustard. Serve as a dip with the chicken.