Bat Wings
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The Martha Stewart Show, October 2009
- Yield Serves 8 to 10 as an appetizer
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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.
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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!!!
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.
Sheryll, no I didn't remove any skin. I also agree with ashleygeddes that the colouring was mottled, but they were delicious.
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).
imthemaid....... did you take the skin off the larger section of the wings? I want to make these tomorrow and was wondering.
I switched pans 1/2 way through cooking so they wouldn't "boil" in the marinade, and I increased the heat to 400.