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Bat Wings Recipe for Halloween

Bat Wings
Here is a great idea to turn ordinary chicken wings into creepy bat wings for your kids this Halloween. I used a dark glaze made from molasses, soy sauce and other spices to create a Chinese inspired glazed bat wing. I included back sesame seeds for extra flavor and another creepy factor. Depending on the age of your kids, you can tell them it’s anything from insect poop to little bugs. With my little guy, who’s almost three now, I just told him they were sesame seeds. He is not old enough to be into the really gross things yet that older boys are attracted to. I created an easy “bloody” dipping sauce with an Asian flair to go along with these wings. It has a base of ketchup and is flavored with sweet chili garlic sauce, sesame oil and molasses. It is a little sweet and just a little bit spicy, but still safe for the little ones. With these wings, presentation is everything. Plate your “bat wings” by placing two of them, side by side, wing tips pointing outwards.

Bat Wings Recipe

Ingredients
Wings
2 lbs Whole Chicken Wings, do not separate, and leave wing tips on
2 tablespoons molasses
1/4 cup soy sauce
1/2 teaspoon freshly grated ginger
1 clove garlic, grated
2 teaspoons black sesame seeds

Dipping Sauce
1/4 cup ketchup
3 tablespoons sweet garlic chili sauce
1 tablespoon sesame oil
1 teaspoon molasses

Method
1. For wings, combine molasses, soy sauce, ginger, garlic and sesame seeds in a large bowl. Whisk to combine. Add chicken wings and let marinate 2 – 3 hours, or overnight. When you add chicken wings, use your hands to stretch them out before placing in marinade.

Preheat oven to 450 degrees.

2. For dipping sauce, combine all ingredients and mix well. Set aside.  Place out-stretched chicken wings on a wire rack upside down. Bake at 450 degrees for 30 – 40 minutes, turning once halfway through the cooking time. When you turn the chicken over, halfway through cooking, use the rest of the marinade to brush over the top of the wings. Chicken is done when it is browned.

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