Hauntingly Delicious Blackened Chicken Wings
Get ready to take your Halloween gathering to the next level with these Hauntingly Delicious Blackened Chicken Wings! These spooky treats not only look strikingly like bat wings, but they are also bursting with flavor from a tangy hot sauce blend. Perfectly baked to crispy perfection, these wings are a showstopper on any buffet table, eliciting ooohs and aaahs from your guests. Marinated in a unique blend of Louisiana hot sauce and eerie black food coloring, they bring both visual appeal and a delightful kick to your Halloween festivities. Serve them up on a ghostly white platter to contrast the dark appearance, and watch as they vanish from the table!
N/A
Servings
N/A
Calories
3
Ingredients
Ingredients
Louisiana hot sauce (Crystal Wing Sauce)
2 (12-ounce bottles)
Liquid black food coloring
1 (tablespoon)
Whole chicken wings
2 (dozen (tips on))
Instructions
1
In a large resealable bag, combine the Louisiana hot sauce and liquid black food coloring, mixing well to combine.
2
Take each whole chicken wing and gently stretch it open without damaging the joints, giving it the appearance of wings ready for flight.
3
Place the opened wings into the bag with the marinade and seal tightly, removing as much excess air as possible.
4
Lay the bag on a large platter in a single layer and refrigerate, allowing the wings to marinate for several hours or overnight. For best results, re-toss the wings every couple of hours to ensure even coating.
5
Preheat your oven to 425°F (220°C).
6
Line a jelly roll pan or any baking sheet with foil and spray it lightly with cooking spray (like Pam).
7
Using tongs, remove the marinated wings from the bag and arrange them on the prepared baking sheet, fanning them open to maximize crispiness. Discard the marinade.
8
Bake in the preheated oven for 25-30 minutes, or until the wings are fully cooked and crispy, reaching an internal temperature of 165°F (74°C).
9
For the best visual contrast, serve on a light-colored platter and enjoy the spooky presentation!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Hauntingly Delicious Blackened Chicken Wings?
They are a spooky Halloween-themed appetizer consisting of whole chicken wings marinated in a mixture of Louisiana hot sauce and black food coloring to resemble bat wings.
How do you make the wings look like bats?
By using whole chicken wings with the tips on and stretching them open before marinating, they take on the appearance of wings ready for flight.
What ingredients are required for this recipe?
You will need two 12-ounce bottles of Louisiana hot sauce, one tablespoon of liquid black food coloring, and two dozen whole chicken wings.
How long should the wings marinate?
For the best color and flavor, marinate the wings for several hours or overnight in the refrigerator.
What type of hot sauce is recommended?
The recipe recommends using Louisiana hot sauce, specifically Crystal Wing Sauce.
Is the black food coloring safe to eat?
Yes, liquid food coloring is a food-grade product intended for consumption.
How much black food coloring is used?
The recipe calls for one tablespoon of liquid black food coloring.
At what temperature should the oven be set?
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
How long do the wings take to bake?
The wings should bake for 25 to 30 minutes until they are fully cooked and crispy.
What is the target internal temperature for the chicken?
The wings are done when they reach an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
Should I use whole wings or wingettes?
Whole wings with the tips on are recommended to achieve the specific 'bat wing' look for Halloween.
How do I prevent the wings from sticking to the pan?
Line your baking sheet with foil and spray it lightly with cooking spray like Pam.
Do I need to turn the wings while they marinate?
Yes, it is recommended to re-toss the wings every couple of hours to ensure an even coating of the black marinade.
What should I do with the leftover marinade?
The marinade should be discarded after the wings are removed; do not reuse it.
How should I arrange the wings on the baking sheet?
Arrange them in a single layer and fan them open to maximize the surface area for crispiness.
What is the best way to serve these wings?
Serve them on a light-colored or ghostly white platter to provide a sharp visual contrast with the dark wings.
Are these wings fried or baked?
These wings are baked in the oven to achieve a crispy texture.
Can I use gel food coloring instead of liquid?
While the recipe specifies liquid, gel could be used if it is whisked thoroughly into the hot sauce to ensure even distribution.
How many wings does this recipe make?
The recipe is designed for two dozen (24) whole chicken wings.
Will the black food coloring stain my hands?
It can; using tongs to handle the marinated wings is recommended to avoid staining.
Are these wings very spicy?
They have a significant kick due to being marinated entirely in Louisiana hot sauce.
How do I stretch the wings without breaking them?
Gently pull the joints open to expand the wing surface without applying enough force to snap the bone or skin.
Can I prepare these wings in advance?
You can marinate them a day in advance, but they are best served fresh and crispy from the oven.
What kind of baking sheet should I use?
A jelly roll pan or any large rimmed baking sheet works best.
Does the food coloring affect the taste?
No, the food coloring is used for visual effect and does not change the flavor profile of the hot sauce.
Can I air fry these wings?
While the recipe specifies oven baking, you could air fry them at a similar temperature, though you may need to work in batches.
Should I remove the wing tips?
No, keeping the tips on helps create the pointy 'bat wing' silhouette.
Is it necessary to remove excess air from the marinade bag?
Yes, removing excess air ensures the marinade stays in close contact with all surfaces of the chicken.
Can I use a different brand of hot sauce?
Yes, you can use any tangy Louisiana-style hot sauce, though the flavor may vary slightly.
Why is a single layer important when baking?
A single layer ensures that heat can circulate around each wing, making them crispy rather than steamed.