Black Chicken Wings for Halloween (Bat Wings)
These spooky black chicken wings are baked until crispy, coated in a sticky black barbecue glaze, and finished with chili crisp and parsley. Serve these whole Halloween bat wings with creamy chili-crisp ranch for an unforgettable savory party appetizer.
- Prep Time: 20 MINUTES
- Cook Time: 50 MINS
- Total Time: 1 hour 10 minutes
- Yield: 10-12 WINGS 1x
- Category: Appetizer, Dinner
- Method: Baking
- Cuisine: HALLOWEEN | HOLIDAY
Ingredients
Scale
For the whole chicken wings
- 3 pounds whole chicken wings, with drumettes, flats, and wing tips attached
- 1 tablespoon aluminum-free baking powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For the black barbecue glaze
- ¾ cup dark barbecue sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons packed dark brown sugar
- 1 tablespoon balsamic vinegar
- 1 tablespoon black cocoa powder
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Black gel food coloring, as needed
For serving
- 2 tablespoons chili crisp, plus more if desired
- 2 tablespoons freshly chopped parsley
- ½ cup ranch dressing
- 1 tablespoon chili crisp
Instructions
- Preheat the oven to 425°F. Line a large rimmed baking sheet with foil or parchment paper and place a wire rack on top. Lightly coat the rack with nonstick cooking spray.
- Keep the chicken wings completely whole. Do not separate the drumettes, flats, or wing tips.
- Pat the wings thoroughly dry with paper towels. Removing as much moisture as possible will help the skin become crispy.
- Place the wings in a large mixing bowl. Sprinkle them with the baking powder, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Toss until evenly coated.
- Arrange the wings in a single layer on the prepared rack. Gently extend each wing at the joints so it has a long, pointed bat-wing shape.
- Bake for 25 minutes. Carefully turn the wings over and continue baking for another 20 minutes, or until crispy and cooked to an internal temperature of at least 165°F.
- While the wings bake, add the barbecue sauce, soy sauce, Worcestershire sauce, brown sugar, balsamic vinegar, black cocoa powder, smoked paprika, garlic powder, and onion powder to a small saucepan.
- Whisk the sauce over medium-low heat. Simmer for 5 to 7 minutes, stirring frequently, until smooth, glossy, and slightly thickened.
- Add the black gel food coloring one drop at a time, stirring after each addition, until the glaze reaches a deep black color.
- Transfer the baked wings to a large mixing bowl. Pour the warm black barbecue glaze over the wings and gently toss until every wing is evenly coated.
- Return the glazed wings to the wire rack. Bake for another 5 minutes to set the glaze.
- Stir 1 tablespoon of chili crisp into the ranch dressing, leaving some visible red-orange swirls.
- Arrange the black chicken wings on a large white platter. Messily drizzle approximately 2 tablespoons of chili crisp over the wings and platter. Sprinkle with chopped parsley and serve with the chili-crisp ranch
Notes
- Use baking powder, not baking soda. Baking soda will give the wings an unpleasant flavor.
- Aluminum-free baking powder is recommended to prevent a metallic aftertaste.
- Black cocoa powder deepens the glaze without making it taste strongly like chocolate.
- Add the black gel coloring gradually. A small amount goes a long way.
- Do not use activated charcoal as a substitute. It can interfere with the absorption of certain medications.
- Keep the wings whole so the pointed tips create the bat-wing appearance.
- The chili crisp can be spicy. Adjust the amount to suit your guests.
- For the crispiest results, leave space between the wings while they bake.
- Store leftovers in an airtight container in the refrigerator for up to four days.
Make It Your Own
- Add cayenne pepper or hot sauce to the glaze for spicier wings.
- Use honey instead of brown sugar for a stickier finish.
- Add chipotle powder for extra smoky flavor.
- Serve with blue cheese dressing instead of ranch.
- Leave off the chili crisp for a milder, kid-friendly version.