SPICY BAT WINGS
This savory Halloween appetizer will drive your guests absolutely batty. Coat roasted chicken wings in a combination of honey mustard and hot sauce for a fiery bite.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 3
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 WITH BOG DIP AND SINKING HANDS
Provided by Robin Miller : Food Network
Categories appetizer
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 450 degrees F. Coat 2 large baking sheets with cooking spray.
- In a shallow dish or plastic bag, combine soy sauce, sugar, ginger, garlic, five-spice powder, hot sauce, salt and black pepper, to taste. Mix well. Add chicken wings and chicken breasts and turn to coat (at this point, you may refrigerate up to 24 hours).
- Transfer chicken wings and breasts to baking sheets and brush with marinade. Bake 25 to 30 minutes, until chicken is cooked through.
- To make the "hands", reduce oven temperature to 375 degrees F. Coat a large baking sheet with cooking spray.
- Unroll dough and separate into 12 breadsticks. Roll into 4-inch long "fingers" and place on baking sheet. Brush egg white all over breadsticks and place almond slice on 1 end, making a fingernail. Sprinkle Parmesan over rest of breadstick. Bake 10 to 12 minutes, until golden brown.
- To make the dip, in a medium bowl, combine sour cream, parsley and mustard. Mix well. Place dip in a serving bowl and insert fingers. Serve the wings with the dip and "hands" and reserve the chicken breasts for the salad.
PAT'S SPICY FRIED WINGS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 20
Steps:
- In a small bowl whisk together seasoning salt, red pepper flakes, black pepper, cayenne pepper, poultry seasoning, and lemon pepper. Reserve 2 tablespoons in a separate bowl.
- Rinse chicken wings in cold water and place into a shallow baking dish. Sprinkle the wings evenly with the seasoning, and let them marinate, covered and chilled, for 1 hour.
- Whisk eggs, hot sauce, red pepper flakes, black pepper, and cayenne pepper into a medium size mixing bowl. Reserve. Put the flour into a shallow dish or pie plate.
- In a large deep-fryer or large Dutch oven heat oil to 350 degrees F on a deep-fat thermometer.
- Dredge chicken wings into the egg mixture then into the flour. Place wings 3 at a time into the hot oil and cook for 8 to 10 minutes, turning occasionally, until cooked through and golden brown. Remove to a paper towel lined sheet tray. Make sure oil returns to temperature before adding the next batch. Sprinkle the wings with the reserved seasoning for extra hot wings.
- Serve with Spicy Dipping Sauce.
- Mix all the ingredients together in a small bowl.
JUICY BAT WINGS
These wings are guaranteed to have your guests licking their fingers clean! If desired, you can replace the seasonings listed in the recipe with 1/4 cup purchased blackened seasoning. -Corey Russo, Orono, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 1 dozen.
Number Of Ingredients 11
Steps:
- In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chicken wings, a few at a time, for 3-4 minutes on each side or until juices run clear. Drain on paper towels; keep warm., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil; cook until liquid is syrupy and reduced by about half, keeping face away from mixture as odor is very strong. Place chicken wings in a large bowl; drizzle with syrup and toss to coat.
Nutrition Facts : Calories 193 calories, Fat 13g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 183mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 8g protein.
INDIAN MASALA CHICKEN WINGS
Marinate chicken wings ahead of time in a simple homemade masala paste for an explosion of spicy Indian flavors. Serve with lemon wedges and steamed basmati rice.
Provided by MICHELLE CHEN
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 4h25m
Yield 10
Number Of Ingredients 10
Steps:
- Combine coriander, cumin, cardamom, chile powder, pepper, and cloves in a dry pan over low heat. Stir until fragrant. Remove from heat, add oil and water, and stir until combined. Set spice paste aside.
- Rub salt over wings in a shallow dish, then rub spice paste all over. Cover and refrigerate, 4 hours to overnight.
- Preheat an outdoor grill for high heat and lightly oil the grate. Add wings and cook, turning halfway, until well browned, 15 to 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 76.8 calories, Carbohydrate 0.6 g, Cholesterol 17.6 mg, Fat 5.6 g, Fiber 0.3 g, Protein 5.8 g, SaturatedFat 1.4 g, Sodium 250.7 mg
SPICY VAMPIRE BAT WINGS
Try your hand at one of Dracula's favorite recipes with our Spicy Vampire Bat Wings. After you make these Spicy Vampire Bat Wings, Halloween party-goers may never look at chicken wings the same way again!
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 12 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 60 mg, Sodium 200 mg, Carbohydrate 8 g, Fiber 0 g, Sugar 6 g, Protein 9 g
SPICY-GOOD CHICKEN WINGS
We enjoy eating these chicken wings while watching football on TV, but make them for any special occasion for a crowd favorite! The pepper sauce gives just the right amount of heat.-Della Clutts, New Tazewell, Tennessee
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield about 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large shallow dish, mix the first 6 ingredients. Add chicken, a few pieces at a time, and toss to coat., In an electric skillet, heat 1 in. of oil to 375°. Fry wingettes, a few at a time, until browned, 4-5 minutes on each side. Drain on paper towels. Preheat oven to 350°., In a 13x9-in. baking dish, mix melted butter and pepper sauce. Add wings and turn to coat. Bake, uncovered, 10 minutes. Turn; bake until chicken juices run clear, 10-15 minutes longer. Serve with dressing.
Nutrition Facts : Calories 225 calories, Fat 18g fat (6g saturated fat), Cholesterol 51mg cholesterol, Sodium 473mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein.
SPICED BAT WINGS(CHICKEN WINGS)
These have a nice sweet/savory flavor and are great for get togethers! Season ahead of time and eat hot out of the oven with mango chutney! Adapted from Cook's Recipes.
Provided by Sharon123
Categories Chicken
Time 35m
Yield 20-24 drummettes, 10 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 252.6, Fat 19.2, SaturatedFat 6.6, Cholesterol 84.6, Sodium 160.6, Carbohydrate 0.9, Fiber 0.5, Protein 18.1
BAKED SPICY CHICKEN WINGS
These chicken wings taste good with curried almond rice and a salad. I've also garnished them with mandarin oranges or chopped peppers for special company.
Provided by Taste of Home
Categories Appetizers Dinner
Time 55m
Yield 6 main-dish or 12 appetizer servings.
Number Of Ingredients 14
Steps:
- In a saucepan, combine all ingredients except chicken; heat and stir until blended. Cool to room temperature. Place the chicken in a shallow baking pan; pour sauce over. Cover and let marinate in the refrigerator 12-24 hours. To cook, remove chicken from the marinade and place on a broiler pan. Reserve marinade. Bake at 375° for about 40 minutes or until tender. Turn chicken and brush with marinade occasionally.
Nutrition Facts :
BAT WINGS (BAKED CHICKEN WINGS)
These are kind of like baked hot wings. I love to make the sauce, although, sometimes I get really lazy and use Buffalo Wild Wings sauces :shock: Also, for the hot sauce, I use tabasco or Frank's Hot Wing Sauce. Sometimes, depending on how much I want my mouth on fire, I add 1/8 -1/4 teaspoon of cayenne! Serving size depends on if this is for an appetizer or a main meal. Prep time does not include marinade time (I make in the morning let it marinate all day and then cook at night)
Provided by SarahBeth
Categories Chicken
Time 1h
Yield 2 lbs chicken wings, 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 555.8, Fat 35.3, SaturatedFat 7.8, Cholesterol 192, Sodium 694.3, Carbohydrate 12.8, Fiber 0.1, Sugar 12, Protein 44.3
SPICY BAKED SESAME CHICKEN WINGS
This is the best/easiest way to cook wings, in my opinion! They are not fried, not greasy, are lower in calories, and oh so yummy! A little spicy, but not too much, and a little smoky from the chipotle and liquid smoke! Obviously bourbon is optional! I prefer the drummies, but my husband likes the whole wing, minus the wing tips. Your choice!
Provided by Amy McGowen
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Place a baking rack on top of a baking sheet, and lay chicken wings on top. Spray with cooking spray and season with salt and pepper.
- Bake in the preheated oven for 15 minutes. Flip wings and bake for another 15 minutes.
- While the wings are baking, combine soy sauce, brown sugar, vinegar, cornstarch, chipotle peppers, bourbon, ginger, chile-garlic sauce, hot sauce, sesame oil, and liquid smoke in a small pot over medium-high heat. Bring to a boil, stirring occasionally. Lower heat slightly and simmer for 1 minute. Turn off the heat and keep sauce warm.
- Remove wings from the oven and turn on the broiler; if you can adjust the broiling temperature, select 480 degrees F (245 degrees C).
- Brush sauce on wings, and broil for 5 minutes. Flip wings, brush sauce on the other side, and broil for 5 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Garnish wings with sesame seeds and serve.
Nutrition Facts : Calories 510.6 calories, Carbohydrate 33.7 g, Cholesterol 95.3 mg, Fat 25.7 g, Fiber 0.8 g, Protein 33 g, SaturatedFat 6.7 g, Sodium 2212.8 mg, Sugar 27.4 g
CAJUN CHICKEN WINGS
Flamin' hot and savory wings. You can add less or more hot stuff as you like. The recipe is for the oven but I'm going to try barbecuing these...
Provided by Semra22
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Remove wing tips and excess skin and fat from wings, place in large bowl.
- In saucepan, heat oil over medium heat, cook onion and garlic for 3 minutes or till softened. Stir in chili sauce, honey, vinegar, hot pepper sauce, horseradish, liquid smoke (if using), cayenne, cloves and chili powder. Cook for 5 minutes or till bubbly. Let cool.
- Pour sauce over wings, turning to coat. Cover and marinate in fridge 12 - 24 hours.
- Reserving sauce in a small saucepan, arrange wings in shallow foil lined baking sheet. Bake at 400 for 20 minutes.
- Meanwhile, bring sauce to boil, boil for 1 minute, reserve 3/4 cup for dipping. Brush half of the remaining sauce over wings, continue baking, brushing with remaining sauce halfway through, for another 15 minutes or till no longer pink inside.
- Broil the wings 6 inches from heat for about 4 minutes or till dark golden.
- Serve with reserved sauce.
LORD OF THE WINGS (CHICKEN WINGS)
This recipe is from the Food Network Canada "Eat, Shrink and Be Merry by Greta and Janet Podleski". This is a great tasting wing with less calories. I have now made this twice & received many compliments. I do recommend that you make the "Blue Cheese Dip" as it so good! I have made this recipe "in full" the day before serving grilling the wings 2mins. per side. Then just before serving reheating on the grill 1min. per side.
Provided by Kit..ty Of Canada
Categories Chicken
Time P1DT30m
Yield 32 wings, 6 serving(s)
Number Of Ingredients 20
Steps:
- Chicken "Wings" with Honey-Garlic Marinade: Whisk together all marinade ingredients in a medium bowl.
- Set aside.
- Cut each chicken thigh in half.
- Place chicken pieces in a large, heavy-duty, resealable plastic bag.
- Add 1/2 the marinade to bag (reserve remaining marinade).
- Turn bag several times to coat chicken with marinade.
- Marinate in refrigerator for at least 2 hours or up to 24 hours.
- Preheat oven to 400ºF.
- Line a rimmed baking sheet with foil and fold or roll the chicken pieces into uniform oblong "wings."
- Place wings on baking sheet close together (touching), as this will help them hold their shape.
- Bake for about 10 minutes, until partially cooked and still pink in the middle.
- Meanwhile, preheat gas grill to medium-high heat.
- Brush grill rack lightly with oil or spray with cooking spray.
- Using tongs, transfer par-baked wings to grill and cook for about 2 to 3 minutes per side, basting often with reserved marinade.
- The more you baste, the better they taste!
- They should have some nice grill marks on them.
- Serve hot wings with cold blue cheese dip.
- Blue Cheese Dip: Whirl together all dip ingredients in the bowl of a mini food processor until almost smooth.
- The dip shouldn't be perfectly smooth like sour cream; it should have some texture, but no lumps.
- You can mash the blue cheese and mix the dip by hand, but it will be chunky.
- Cover and refrigerate until ready to serve.
- Keeps in the fridge for about two days.
Nutrition Facts : Calories 499.3, Fat 18.8, SaturatedFat 5.9, Cholesterol 205.6, Sodium 1036.5, Carbohydrate 33.3, Fiber 0.7, Sugar 27.9, Protein 48.7
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