These are good old chicken wings, but to make them look more like bat wings, don’t cut the tips off. Just discard any extra skin or fat before marinating them. To make them, I used my old chicken wing recipe, which you already know from a previous post. (When you have a good recipe, use it!) You can serve them with ranch dressing on the side, or extra tabasco. I recently tried a Budweiser Wing Sauce (mild and tangy), which was very good as a dipping sauce, I do recommend it.
4 lbs chicken wings
3 tablespoons Bayou spice
½ cup apple cider vinegar
½ cup homemade tomato sauce (not pasta sauce, but the basic tomato sauce)
½ teaspoon Tabasco
2 tablespoons Worcestershire sauce
- Place wings in a large, deep bowl. Sprinkle with the bayou spice and mix well.
- In a small bowl, mix together the rest of the ingredients and pour over chicken wings.
- Let marinate, at least 1 hour. ( I left these marinating 24 hours)
- When you’re ready to cook the wings, preheat oven to 425, roast in the middle rack of your oven for 20 min. Turn them over and bake them for 20 more minutes.
Note: If you want to brown them a little bit more, put the broiler on High, and let them brown for a few minutes. Use aluminum foil on your cooking sheet and cover it well! … otherwise, you’ll have a burnt, sticky mess to clean later.
© 2010 – 2013, The Foodies' Kitchen. All rights reserved.