Chicken wings are marinated and baked in a soy-garlic glaze that turns them a deep, glossy black-brown—perfect for Halloween “bat wings.” Sweet, savory, and finger-licking good, they make a spooky addition to your party table.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 40 minsTotal Time 55 minsFor the wings
2 lbs chicken wings, split at joints, tips removed
2 tbsp vegetable oil
½ tsp salt
½ tsp black pepper
For the marinade/glaze
½ cup soy sauce (dark soy preferred for rich color)
¼ cup honey or brown sugar
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp rice vinegar
1 tbsp sesame oil
1 tsp chili flakes (optional, for heat)
1 tbsp oyster sauce (optional, for umami depth)
A few drops of black food coloring (optional, for a truly bat-like appearance)
For garnish
1 tbsp toasted sesame seeds
2 scallions, thinly sliced
Marinate the wings
1
In a large bowl, combine soy sauce, honey, garlic, ginger, vinegar, sesame oil, chili flakes, and oyster sauce.
Add chicken wings and toss to coat thoroughly.
Cover and marinate in the refrigerator for at least 1 hour (up to overnight).
Bake the wings
2
Preheat oven to 400°F (200°C) . Line a baking sheet with foil and place a wire rack on top (for crispier wings).
Remove wings from marinade (reserve marinade) and pat dry lightly.
Arrange wings on rack, season with salt and pepper.
Bake for 35–40 minutes , turning halfway, until cooked through and crispy at edges.
Reduce the glaze
3
While wings bake, pour reserved marinade into a small saucepan.
Simmer over medium heat for 5–7 minutes , until thick and sticky.
Stir in a few drops of black food coloring, if using.
Finish & serve
4
Brush baked wings generously with reduced glaze.
Sprinkle with sesame seeds and scallions.
Serve hot on a dark platter for dramatic effect.
Serving Suggestions
5
Pair with Pumpkin Deviled Eggs or Creepy Crawly Stuffed Mushrooms for a full Halloween snack spread.
Serve with a cooling dip like ranch or garlic-yogurt sauce.
Arrange wings in a “bat wing” fan shape for extra presentation points.
Tips & Variations
6
Extra crispy: Broil wings for 2–3 minutes after glazing.
Grill version: Cook wings over medium-high heat on the grill, brushing with glaze during the last 5 minutes.
Kid-friendly: Skip chili flakes for milder wings.
Make-ahead: Marinate wings a day before; bake and glaze right before serving.
Ingredients For the wings
2 lbs chicken wings, split at joints, tips removed
2 tbsp vegetable oil
½ tsp salt
½ tsp black pepper
For the marinade/glaze
½ cup soy sauce (dark soy preferred for rich color)
¼ cup honey or brown sugar
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp rice vinegar
1 tbsp sesame oil
1 tsp chili flakes (optional, for heat)
1 tbsp oyster sauce (optional, for umami depth)
A few drops of black food coloring (optional, for a truly bat-like appearance)
For garnish
1 tbsp toasted sesame seeds
2 scallions, thinly sliced
Directions Marinate the wings
1
In a large bowl, combine soy sauce, honey, garlic, ginger, vinegar, sesame oil, chili flakes, and oyster sauce.
Add chicken wings and toss to coat thoroughly.
Cover and marinate in the refrigerator for at least 1 hour (up to overnight).
Bake the wings
2
Preheat oven to 400°F (200°C) . Line a baking sheet with foil and place a wire rack on top (for crispier wings).
Remove wings from marinade (reserve marinade) and pat dry lightly.
Arrange wings on rack, season with salt and pepper.
Bake for 35–40 minutes , turning halfway, until cooked through and crispy at edges.
Reduce the glaze
3
While wings bake, pour reserved marinade into a small saucepan.
Simmer over medium heat for 5–7 minutes , until thick and sticky.
Stir in a few drops of black food coloring, if using.
Finish & serve
4
Brush baked wings generously with reduced glaze.
Sprinkle with sesame seeds and scallions.
Serve hot on a dark platter for dramatic effect.
Serving Suggestions
5
Pair with Pumpkin Deviled Eggs or Creepy Crawly Stuffed Mushrooms for a full Halloween snack spread.
Serve with a cooling dip like ranch or garlic-yogurt sauce.
Arrange wings in a “bat wing” fan shape for extra presentation points.
Tips & Variations
6
Extra crispy: Broil wings for 2–3 minutes after glazing.
Grill version: Cook wings over medium-high heat on the grill, brushing with glaze during the last 5 minutes.
Kid-friendly: Skip chili flakes for milder wings.
Make-ahead: Marinate wings a day before; bake and glaze right before serving.
Bat Wings (Soy-Glazed Chicken Wings)
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