Fun Fall Treats: “Bat Wings”

 

Halloween. It’s a holiday that lands on a chilly day when green, spooky goblins and pointy-nose witches fill the streets. It’s a day when you can knock on strangers’ doors without fear, and overdose on shiny crystalized stuff we call candy

After eating dessert first, indulge in these crispy Halloween themed Black Bat Wings flavored with tangy Korean BBQ sauce, soy sauce, and spicy ginger. The Orange Bat Wings give your taste buds a tour to India. They are coated with fragrant masala spice, golden turmeric, and smoked sweet paprika.

 

 

 

 

 

Wicked Bat Wings

Ingredients

  • Black Bat Wings
  • 1 lb. chicken wing (4-5 pieces)
  • 1 tbsp vegetable oil
  • 1 teaspoon fresh ginger, finely chopped
  • 2-3 large garlic cloves, finely chopped
  • 3 tbsp Korean BBQ sauce (can substitute any bbq sauce)
  • 1 tbsp soy sauce
  • 1 drop black food dye gel (optional)
  • 1/2 teaspoon sriracha hot sauce (can add more depending on how spicy you like it)
  • Pinch of salt and pepper (personal preference)
  • Orange Bat Wings
  • 1 lb. chicken wings (4-5 pieces)
  • 1 tbsp vegetable oil
  • 1/4 onion, minced
  • 1 tbsp ginger, finely chopped
  • 2 teaspoons garam masala
  • 1 tbsp garlic powder
  • 1/4 teaspoon turmeric
  • Pinch of salt and pepper (personal preference)

Instructions

  1. Preheat oven to 375 degrees F.

    Divide the wings into two equal amounts. One half will be the orange wings and the other half will be the black wings.

    Black Bat Wings

    Season chicken in a large bowl with vegetable oil, chopped ginger, chopped garlic, Korean bbq sauce, soy sauce, black food dye gel, sriracha, salt, and pepper. Mix together until the wings are well-coated. (If you want the chicken to have a really dark color, refrigerate for 1-2 hours.)

    Orange Bat Wings

    Season chicken in a large bowl with vegetable oil, minced onion, chopped ginger, garam masala, garlic powder, and turmeric, salt, and pepper. Mix together until the wings are well-coated.

    Place wings on a baking sheet and transfer to the oven.

    Bake until juices run clear, 45 minutes reaching approximately 165°F.

 

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