Boo! No, these are not really bat wings – they are chicken wings napped in oyster sauce. This recipe was given to me by Chef John Farion a long time ago and this was the first time I made it. John did good, these were excellent.
Halloween is my favorite time of year. Halloween is the Eve of All Hallows Day or All Saints Day. Going to a Catholic middle and high school, we had All Saints Day off because it was a Holy Day of Obligation. Not being Catholic myself, I thought that was pretty cool to not have to go to school the next day after partying with candy and friends all night. As I got older, I realized it’s just a wonderful celebration of individuality and self-expression. What’s better for a Halloween celebration than chicken in a luscious Asian sauce?
Not Really Bat Wings
The only real difference is these “bat wings” have black food dye in the sauce. The sauce is dark, but the black really makes it look spooky. I recommend using gel food dye instead of the liquid. You really don’t need much of the gel, just a 1/8 inch on the tip of a knife is plenty. Wilson makes very good gel dyes that are always very true to color. I have a variety that I use various times in the year.
You don’t have to wait until Halloween to make these chicken wings in oyster sauce. You can make them any time of year. I cooked the wings in the air fryer, but you could deep fry or bake them if you want to. The most important part is brining them before you cook them. To be sure you have a crisp skin, blot them with a paper towel before cooking them.
- 1 pound chicken wings
- 1 teaspoon Boswell Seasoned Salt
- 1/4 teaspoon ginger, powdered
~~ -- For the Sauce -- ~~
- 1/4 cup soy sauce
- 1/4 oyster sauce
- 1/2 teaspoon anchovy paste
- 1/2 teaspoon black pepper, freshly ground
~~ -- Slurry -- ~~
- 2 tablespoon corn starch
- 1/4 cup water
- 1/4 cup sherry
- 1/8 teaspoon black food gel, optional to make the sauce black
~~ -- Garnish -- ~~
- 1 teaspoon sesame seeds
- 1/4 cup green onion, sliced
For the chicken:
- Rub the chicken wings with the seasoned salt and ginger. Refrigerate for at least 30 minutes.
- Remove the chicken from the refrigerator and wipe the pieces with a paper towel.
- Put the wings in the rotating basket in the air fryer.
- Roast at 400 F/ 204 C for 12-15 minutes or until nicely browned and crisp. The internal temperature should be 165 F/ 73 C
For the Sauce
- Mix the sauce ingredients together in a saucepan. Mix the slurry ingredients together. Bring the sauce to a simmer and add the slurry stirring constantly until the sauce is nicely thickened. If you want to make the sauce black for Halloween, add the black food gel and stir until the mixture is dark black.
- Place the cooked wings in a bowl, nap with the sauce, and flip until the wings are coated on all surfaces. Put on a serving platter, or in a hot buffet tray, finish with sesame seeds and chopped green onions.