Halloween Bbq Bat Wings Sauce Recipes

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:

• 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.

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.

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

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.