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Gallery Bat Wings Recipe Summary Servings: 10

Ingredients Ingredient Checklist 1 cup soy sauce 1/4 cup plus 2 tablespoons oyster sauce 1/4 cup light-brown sugar 1/4 cup black bean sauce 1 teaspoon black paste food coloring 20 large whole chicken wings with tips

Gallery Bat Wings

Recipe Summary Servings: 10

Bat Wings

Bat Wings

Bat Wings

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

Servings: 10

10

Ingredients

Ingredients

  • 1 cup soy sauce 1/4 cup plus 2 tablespoons oyster sauce 1/4 cup light-brown sugar 1/4 cup black bean sauce 1 teaspoon black paste food coloring 20 large whole chicken wings with tips

Directions

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.

Reviews (9)

 Add Rating & Review     79 Ratings   5 star values:        14    4 star values:        25    3 star values:        25    2 star values:        10    1 star values:        5

Reviews (9)

Add Rating & Review     79 Ratings   5 star values:        14    4 star values:        25    3 star values:        25    2 star values:        10    1 star values:        5

Add Rating & Review

79 Ratings 5 star values: 14 4 star values: 25 3 star values: 25 2 star values: 10 1 star values: 5

79 Ratings 5 star values: 14 4 star values: 25 3 star values: 25 2 star values: 10 1 star values: 5

79 Ratings 5 star values: 14 4 star values: 25 3 star values: 25 2 star values: 10 1 star values: 5

  • 5 star values: 14 4 star values: 25 3 star values: 25 2 star values: 10 1 star values: 5

    Martha Stewart Member     Rating: 5 stars       09/19/2014   I these for a Halloween party and they were a huge hit! Everone said the sweet Asian taste was delicious and the spookiness factor was perfect for the party. I doubled the marinade amount and used liquid black food coloring instead of the paste (I find it has a less over powering dye taste). I don't use plastic bags so I marinated them in a couple stainless steel bowls stirring a few times. I also cooked them 1o minutes longer than called for due to the other reviews and they came out perfect.  

Martha Stewart Member     Rating: Unrated       10/30/2013   I made these for a party and they were not as popular as I had hoped. I followed the directions here but I don't think the cooking time was long enough or at high enough temperature. I also strongly suggest foregoing the black food coloring. All the other ingredients are super dark colored, so I am sure they will have a spooky enough effect. Mine turned out super black after marinating them overnight, but the color gets on your fingers and just has an unappetizing effect, overpowering the taste.  

Martha Stewart Member     Rating: Unrated       10/21/2012   I made this recipe the other day for my Halloween party exactly to the letter. The only difference was that I used black liquid food coloring instead of paste. I left the skin on and they had nearly a full 24 hours to marinate. They turned out black as night and absolutely delicious. I served them piled up in a white ceramic terrine and they really had a spooky look. I will make this again just to eat for a normal dinner (without the coloring) because they were so easy and delicious.  

Martha Stewart Member     Rating: Unrated       10/29/2011   Made these for Halloween party for TONIGHT!! Used black Wilton food dye paste...., etc!!! Looked gruesome when I put them in fridge last nite to marinate, but alas, they have turned a "witchy" green,! They smell good, but still cooking...wonder what I did wrong? Saw no mention of the spooky color change!!! Any ideas!!! My fear is that no one will eat them!!!  

Martha Stewart Member     Rating: Unrated       10/03/2011   this recipe is delicious! I've made it twice for parties and everyone loves it. I didn't use the black food coloring and also could only marinate it so long, but still they turned out great, tasty and spooky.  

Martha Stewart Member     Rating: Unrated       03/16/2011   Sheryll, no I didn't remove any skin. I also agree with ashleygeddes that the colouring was mottled, but they were delicious.  

Martha Stewart Member     Rating: Unrated       11/07/2010   These did need to cook longer, the other comments helped with that. I only had 15 wings and still this amount of sauce was not enough. I would double and make sure you have lots to put on throughout when they are cooking. My guests liked the flavors, but some got black fingers because the coloring stuck to some wings more than others. I must say that I could not even think about eating these becayse they looked so nasty (and I think that is partially the point).  

Martha Stewart Member     Rating: Unrated       10/29/2010   imthemaid....... did you take the skin off the larger section of the wings? I want to make these tomorrow and was wondering.  

Martha Stewart Member     Rating: Unrated       10/28/2010   I switched pans 1/2 way through cooking so they wouldn't "boil" in the marinade, and I increased the heat to 400.

    Martha Stewart Member

    Rating: 5 stars 09/19/2014

I these for a Halloween party and they were a huge hit! Everone said the sweet Asian taste was delicious and the spookiness factor was perfect for the party. I doubled the marinade amount and used liquid black food coloring instead of the paste (I find it has a less over powering dye taste). I don’t use plastic bags so I marinated them in a couple stainless steel bowls stirring a few times. I also cooked them 1o minutes longer than called for due to the other reviews and they came out perfect.

Rating: 5 stars

Rating: Unrated 10/30/2013

I made these for a party and they were not as popular as I had hoped. I followed the directions here but I don’t think the cooking time was long enough or at high enough temperature. I also strongly suggest foregoing the black food coloring. All the other ingredients are super dark colored, so I am sure they will have a spooky enough effect. Mine turned out super black after marinating them overnight, but the color gets on your fingers and just has an unappetizing effect, overpowering the taste.

Rating: Unrated

Rating: Unrated 10/21/2012

I made this recipe the other day for my Halloween party exactly to the letter. The only difference was that I used black liquid food coloring instead of paste. I left the skin on and they had nearly a full 24 hours to marinate. They turned out black as night and absolutely delicious. I served them piled up in a white ceramic terrine and they really had a spooky look. I will make this again just to eat for a normal dinner (without the coloring) because they were so easy and delicious.

Rating: Unrated 10/29/2011

Made these for Halloween party for TONIGHT!! Used black Wilton food dye paste…., etc!!! Looked gruesome when I put them in fridge last nite to marinate, but alas, they have turned a “witchy” green,! They smell good, but still cooking…wonder what I did wrong? Saw no mention of the spooky color change!!! Any ideas!!! My fear is that no one will eat them!!!

Rating: Unrated 10/03/2011

this recipe is delicious! I’ve made it twice for parties and everyone loves it. I didn’t use the black food coloring and also could only marinate it so long, but still they turned out great, tasty and spooky.

Rating: Unrated 03/16/2011

Sheryll, no I didn’t remove any skin. I also agree with ashleygeddes that the colouring was mottled, but they were delicious.

Rating: Unrated 11/07/2010

These did need to cook longer, the other comments helped with that. I only had 15 wings and still this amount of sauce was not enough. I would double and make sure you have lots to put on throughout when they are cooking. My guests liked the flavors, but some got black fingers because the coloring stuck to some wings more than others. I must say that I could not even think about eating these becayse they looked so nasty (and I think that is partially the point).

Rating: Unrated 10/29/2010

imthemaid……. did you take the skin off the larger section of the wings? I want to make these tomorrow and was wondering.

Rating: Unrated 10/28/2010

I switched pans 1/2 way through cooking so they wouldn’t “boil” in the marinade, and I increased the heat to 400.

All Reviews for Bat Wings

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Bat Wings

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest