Bat Wings with Drip Sauce
Browse the recipe Bat Wings with Drip Sauce
Bat's Wings with Drip Sauce
YIELD Makes 8 servings and 1-1/3 cups sauce
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INGREDIENTS
| 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 |
| 1 | cup ketchup |
| 2 | tablespoons dark brown sugar |
| 2 | tablespoons red wine vinegar |
| 1 | tablespoon Dijon mustard |
| 1 | tablespoon sesame oil |
| 1 | teaspoon hot sauce |
PREPARATION:
- 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.
This recipe appears in:
Halloween