Spicy Vampire Bat Wings Recipes
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.
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- Heat the oven to 425F. In a small bowl, prepare the seasoning mixture. Combine the salt, chili powder, garlic powder, onion powder, paprika, and cayenne and whisk with a fork. In large bowl, toss the whole chicken wings with the seasoning mixture until completely coated. I like to add a little spice at a time to prevent a few wings becoming more seasoned than the others. (Tip: make sure your wings have been patted dry. This will help the seasoning stick and the skin to become crispy. No oil is needed, the fat from the skin will give it great color and texture!)
- Arrange the wings on a baking sheet fitted with a cooking rack, stretching the wings a bit to maintain the bat wing look. (The purpose of the cooking rack is to promote air circulation and crispiness. If you don’t have one, make sure you put parchment paper or some kind of non-stick surface down on your pan so the wings don’t stick. You may also want to flip your wings more frequently to get a crispier skin! It still works without a rack, I’ve done it that way lots of times!)
- Bake for 35-40 minutes (less time for tinier wings, more time for meatier ones), flipping after 20 minutes. Broil for 10 minutes more (flipping again in the middle- 5 minutes per side) to finish them off. You will know the wings are done when they pull apart easily!
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