Bat Wing Chicken Wings

🦇Why You'll Love This Halloween Recipe

Bat wing chicken wings are the savory Halloween dinner that breaks the all-sugar curse of October. Baking (not frying) gets them shatteringly crisp, and the blackberry-soy glaze turns them dramatically dark while tasting sweet, sticky, and tangy. They're the wings guests talk about for weeks.

🧺Ingredients for Bat Wing Chicken Wings

• 2 lbs chicken wings, split into flats and drumettes, patted very dry
• 1 tbsp baking powder (not soda)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 cup blackberry jam or preserves
• 1/4 cup low-sodium soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 3 cloves garlic, minced
• 1 tsp grated fresh ginger
• Sesame seeds and sliced scallions, for garnish

👩‍🍳How to Make Bat Wing Chicken Wings Step by Step

1. Heat the oven. Preheat to 425°F (220°C). Set a wire rack inside a foil-lined baking sheet.
2. Prep the wings. Toss the very dry wings with baking powder, salt, pepper, and garlic powder until evenly coated. The baking powder is the crispiness secret.
3. Bake crisp. Arrange skin-side up on the rack with space between each wing. Bake 35-40 minutes, flipping halfway, until deep golden and audibly crisp.
4. Make the midnight glaze. While the wings bake, simmer the blackberry jam, soy sauce, honey, rice vinegar, garlic, and ginger in a saucepan 5-7 minutes until thick and syrupy. Strain out seeds if you like it smooth.
5. Glaze. Toss the hot wings in the warm glaze until every wing is lacquered black and glossy.
6. Serve. Pile onto a platter, shower with sesame seeds and scallions, and serve immediately with plenty of napkins.

🎃Halloween Party Serving Ideas

These are the savory heavy-hitters your Halloween party food table needs — serve with Pizza Skulls and cool things down with Skeleton Veggie Platter. They also make a killer Halloween dinner before trick-or-treating.

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❓Frequently Asked Questions

Can I make these in the air fryer?

Yes — air fry at 400°F for 22-25 minutes, flipping halfway, working in batches. Toss with the warm glaze right after.

Why baking powder on wings?

Baking powder raises the skin's pH, which speeds browning and draws out moisture — it's the science-backed trick for oven wings that rival fried.

Can I make the glaze ahead?

The glaze keeps 5 days refrigerated. Warm it gently before tossing — cold glaze won't coat evenly and cools the wings down.