Bat's Wings with Drip Sauce
Makes 8 servings and 1-1/3 cups sauce
|24||chicken wings (3 to 4 pounds)|
|1||cup low-sodium soy sauce|
|3/4||cup unsulphured molasses|
|1/2||cup beef broth|
|1/2||teaspoon ground ginger|
|2||tablespoons dark brown sugar|
|2||tablespoons red wine vinegar|
|1||tablespoon Dijon mustard|
|1||tablespoon sesame oil|
|1||teaspoon hot sauce|
- Preheat oven to 375°F.
- Stretch out each chicken wing to resemble bat's wing. Arrange wings, skin side down in single layer in large roasting pan.
- Combine soy sauce, molasses, broth and ginger in small saucepan; heat over low heat until mixture is smooth and well blended. Pour evenly over wings. Bake wings 30 minutes; turn and bake 30 minutes more or until sauce is thick and sticky.
- Meanwhile, combine remaining ingredients in small saucepan. Heat over medium heat until bubbly, stirring occasionally. Let cool slightly before serving.
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