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Halloween Bat Wings

Halloween Bat Wings are shaped chicken wings marinated in a savory soy sauce mixture, then baked until crispy with a shiny, dark glaze. The wings are cut and formed into small bat shapes, creating an eye-catching and flavorful appetizer with a crispy exterior and tender interior. They are perfect for spooky celebrations and party spreads.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs chicken wings preferably drumettes and flats for easier shaping
  • 1/4 cup soy sauce for marinade and glaze
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 tablespoon honey for slight sweetness
  • 1 teaspoon sesame oil optional, for aroma and shine
  • to taste salt and pepper for seasoning

Equipment

  • Baking sheet
  • Sharp knife

Method
 

  1. Pat the chicken wings dry with paper towels to ensure they’ll marinate and crisp up properly in the oven.
  2. Mix soy sauce, minced garlic, grated ginger, honey, and sesame oil in a bowl to create a savory marinade and glaze. Whisk until well combined.
  3. Place the chicken wings in a large bowl or zip-top bag and pour in the marinade. Toss well to coat all pieces evenly. Let them marinate in the refrigerator for at least 15 minutes or up to 1 hour for more flavor.
  4. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly spray with cooking spray to prevent sticking.
  5. Arrange the marinated wings on the prepared baking sheet in a single layer, leaving a little space between each piece for even cooking.
  6. Bake the wings for 25-30 minutes, flipping halfway through, until the skin is crispy and browned, and the glaze is bubbling and shiny. Keep an eye on them near the end to prevent burning.
  7. While the wings bake, prepare a small knife and cutting board. Once out of the oven, let the wings cool slightly so they can be shaped.
  8. To shape the bat wings, carefully cut each chicken wing into two parts: the drumette and the flat. Use the knife to carve minor notches to resemble tiny bat wings at the ends of the flats.
  9. Using the cut pieces, assemble small bat shapes by attaching the wings with a little leftover marinade or toothpicks for support if needed. The wings should resemble mini bats with outstretched wings.
  10. Serve the bat-shaped wings on a platter, drizzle with any remaining glaze, and garnish with sliced green onions or sesame seeds if desired for extra flair.

Notes

For extra crunch, broil the assembled bat wings for 2 minutes at the end of baking. Use toothpicks carefully and remove before serving.