Bat Wing Dippers Food

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.

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).

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.