Bat Wings with Drip Sauce

Bat's Wings with Drip Sauce

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
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


  1. Preheat oven to 375°F.
  2. Stretch out each chicken wing to resemble bat's wing. Arrange wings, skin side down in single layer in large roasting pan.
  3. 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.
  4. Meanwhile, combine remaining ingredients in small saucepan. Heat over medium heat until bubbly, stirring occasionally. Let cool slightly before serving.

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