Barbecued Bat Wings Food

BAKED BEER-BARBECUE WINGS WITH BLUE RANCH DIPPING SAUCE

Steps:

• Whisk together the mayonnaise, sour cream, blue cheese, buttermilk, chives and garlic. Season to taste with salt and pepper in a small bowl. Cover and refrigerate until ready to serve.
• Whisk together the mayonnaise, sour cream, blue cheese, buttermilk, chives and garlic. Season to taste with salt and pepper in a small bowl. Cover and refrigerate until ready to serve.
• Preheat the oven to 425 degrees. Generously oil 2 rimmed baking sheets.
• Toss the wings with 2 teaspoons salt and a few grinds of pepper and divide them between the 2 prepared baking sheets, spreading them out into a single layer. Bake until very crispy, about 55 minutes.
• While the wings cook, combine the barbecue sauce, beer, hot sauce and sugar in a small saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and simmer briskly until the liquid becomes syrupy and is thick enough to coat the back of a spoon, about 20 minutes.
• Transfer the baked wings to a large bowl and toss them with the beer barbecue glaze. Serve with the dipping sauce.
• Preheat the oven to 425 degrees. Generously oil 2 rimmed baking sheets.
• Toss the wings with 2 teaspoons salt and a few grinds of pepper and divide them between the 2 prepared baking sheets, spreading them out into a single layer. Bake until very crispy, about 55 minutes.
• While the wings cook, combine the barbecue sauce, beer, hot sauce and sugar in a small saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and simmer briskly until the liquid becomes syrupy and is thick enough to coat the back of a spoon, about 20 minutes.
• Transfer the baked wings to a large bowl and toss them with the beer barbecue glaze. Serve with the dipping sauce.

BAKED BEER-BARBECUE WINGS WITH TANGY DIJONNAISE DIPPING SAUCE

Steps:

• Whisk together the mayonnaise, mustard, lemon zest and juice, garlic and 1/2 teaspoon salt. Refrigerate until ready to serve.
• Preheat the oven to 425 degrees F. Generously coat 2 rimmed baking sheets with oil.
• Toss the wings with 2 teaspoons salt and a few grinds of pepper in a large bowl and divide them between the prepared baking sheets, spreading them in a single layer. Bake until very crispy, about 55 minutes.
• Meanwhile, combine the beer, barbecue sauce, brown sugar and hot sauce in a small saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and simmer briskly until the liquid becomes syrupy and is thick enough to coat the back of a spoon, about 20 minutes.
• Transfer the baked wings to a clean large bowl and toss them with the beer-barbecue glaze. Serve with the dipping sauce.

BAT WINGS WITH BOG DIP AND SINKING HANDS

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.

GRILLED BUFFALO WINGS

Steps:

• In a small bowl, combine the salt, pepper and garlic powder. In a large bowl, toss the wings with the salt mixture to evenly coat.
• Preheat a gas grill to medium heat (about 350 degrees F).
• Place the wings on the grill, crowding them together so that they are all touching (this goes against the conventional wisdom of giving meat room so it doesn't steam; you want them to steam so that they stay moist). Grill, flipping the wings every 5 minutes, for a total of 20 minutes of cooking.
• In the meantime, heat the butter, hot sauce, vinegar and honey in a saucepan over low heat and whisk to combine.
• In a clean large bowl, toss the wings with the sauce. Turn the heat up on the grill to medium high. Use tongs to remove the wings from the sauce and put them back on the grill until the skins crisp, 1 to 2 minutes per side. Put the wings back in the bowl with the sauce, toss and serve.

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

Steps:

• Preheat an oven to 375 degrees F (190 degrees C); prepare a 9x13 inch glass baking dish with cooking spray.
• Whisk together the sugar, soy sauce, and garlic powder in a medium bowl. Arrange the wings in the bottom of the prepared dish; pour the soy sauce mixture evenly over the wings.
• Bake in the preheated oven for 20 minutes; turn the wings over with a spatula and cook another 20 minutes.

HALLOWEEN BLACK BAT WINGS

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).

BEST BARBECUE WINGS

Steps:

• For barbecue sauce, in large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the ketchup, vinegar, brown sugar, Worcestershire sauce, chili powder, cayenne and cumin. Simmer, uncovered, for 8-10 minutes, stirring often. Remove from the heat; stir in pepper sauce. Set aside 2/3 cup for serving., In a large resealable plastic bag, combine the vinegar, olive oil, salt and pepper; add chicken wings in batches and turn to coat., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill wings, covered, over medium heat or broil 4 in. from the heat for 12-16 minutes, turning occasionally. Brush with some of the barbecue sauce. , Grill, uncovered, 8-10 minutes longer or until juices run clear, basting and turning several times. Serve with reserved barbecue sauce.

BAT WINGS (HALLOWEEN SWEET WING APPETIZER)

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.'

BAKED BBQ CHICKEN WINGS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a jelly roll pan with aluminum foil and lightly brush with 1 teaspoon oil.
• Place wings in a single layer on the prepared pan, skin-side up, with a little space between each wing. Brush the top of each wing with the 1/3 cup oil. Brush hot sauce over the oil layer.
• Bake in the preheated oven, basting with pan juices a few times, until wings are browned, 1 1/2 to 1 3/4 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Remove pan from oven and soak up excess grease with paper towels. Spread barbeque sauce over top side of wings.
• Return wings to oven and bake for 5 minutes. Spread a second layer of barbeque sauce over wings; bake for 5 minutes more.

HALLOWEEN BBQ BAT WINGS & SAUCE

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.

BARBECUED 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.

BBQ BAT WINGS

Steps:

• Mix marinade ingredients together.
• Marinate chicken wings in this mixture for at least 2 hours.
• Preheat oven to gas mark 4 (350 deg F/175 deg C).
• Place wings in baking dish and ensure they are all completely coverd with sauce. Bake for 40 minutes, turning and basting after 20 minutes.
• Turn oven up to gas mark 7 (425 deg F/220 deg C) and cook for half an hour, basting and turning frequently. It's important to keep basting as though you want the sauce on the outside to blacken you want the wings to stay succulent.

BARBECUE WINGS

Steps:

• In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chicken wings, a few at a time, for 8 minutes or until golden brown and juices run clear, turning occasionally. Drain on paper towels. , In a small microwave-safe bowl, combine the barbecue sauce, butter, celery seed and hot pepper sauce. Cover and microwave on high for 1 minute or until heated through. Place the chicken wings in a large bowl; add sauce and toss to coat.

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.

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.

BARBECUED BUZZARD WINGS

Steps:

• Combine all the ingredients except wings in a saucepan over low heat. As soon as the molasses dissolves, the sauce is ready to use.
• Boil the chicken in boiling water for about 7 minutes.
• Remove it, let it drain and then pat it dry.
• Pour barbecue sauce in a bowl.
• Put a few pieces of the chicken into the bowl, and coat well.
• Place the finished chicken pieces in a shallow baking dish.
• Repeat until all the chicken is coated.
• If desired, pour some extra barbecue sauce over the chicken.
• Bake at 350 degrees for 35 minutes.