Sunday, October 31, 2010

Bat Wings

Bat Wings

Makes: 20 appetizers
Prep: 20 minutes Marinate: 2 to 24 hours Bake: 25 minutes


  • 20    chicken wings (3-1/2 pounds)
  • 1/2  cup  soy sauce
  • 2  teaspoons  grated fresh ginger or 1/2 teaspoon ground ginger
  • 1/4  teaspoon  crushed red pepper
  • 1  teaspoon  five spice powder
  • 2  cloves  garlic, minced
  • 1  recipe  Swamp Dip


1. Place wings in a plastic bag set in a shallow dish. In a small bowl stir together soy sauce, ginger, crushed red pepper, five spice powder and garlic. Pour over wings. Close bag and toss to coat. Chill in refrigerator several hours or overnight, turning bag occasionally. Remove wings from bag, reserving marinade.
2. Place wings on a foil-lined 15x10x1-inch baking pan. Bake, uncovered, in a 450 degree F oven for 10 minutes. Brush with reserved marinade (discard remaining marinade). Bake 15 to 20 minutes longer or until chicken is tender and no longer pink. Serve with Swamp Dip. Makes 20 appetizers.

Swamp Dip: In a small bowl stir together a 8-ounce container of dairy sour cream and 3 tablespoons coarse ground mustard. Garnish with fresh whole chives. Serve with bat wings.

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