Bat Wings in Black Bean Sauce
Looking for a tasty Halloween table recipe? Try these super crispy and flavorful chicken wings in black bean sauce! Bat Wings in Black Bean Sauce are salty and a little bit spicy with a deep umami flavor. Baked or deep fried these wings are guaranteed to fly off the table.
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Don't these wings just scream Halloween? My family loves them so I've been known to make them even is it's not for the spookiest night of the year.
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This recipe makes quite a bit of sauce so there's extra for dipping or for serving with a side of "Lice" or "Maggots" if you prefer. Bwhahahahaha!
The chicken wings can be baked or fried and then they take a quick dip in the black bean sauce. After that, they go back into the oven for a few minutes. I baste them once more with the magic black bean sauce just before serving.
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If you aren't familiar with it, fermented Chinese black bean paste is a soybean product used extensively in Asian cuisines so it's easy to find in most supermarkets. This is the base ingredient of the black bean sauce.
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This recipe was adapted from a recipe published by Food and Wine a few years ago. My version doesn't require a blender or quite as much black bean paste and I've used sambal oelek instead of sriracha because my family prefers it. It's also quite easy to find in well stocked grocery stores or any Asian market.
This Halloween I'm also making a side dish of Slime,
( a.k.a. Zucchini Pea Soup)!
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Happy Halloween!
~Melisa
If you enjoyed this post you might like these!
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Bacon Pumpkin Lasagna
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Best 3 Ingredient Deviled Eggs
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Restaurant Style Kani Salad
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Spicy Pork Stir-fry
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The Smoked Naked Fatty
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Bat Wings in Black Bean Sauce
Ingredients
​ 4 pounds whole chicken wings patted dry
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1/4 cup Chinese black bean paste
1/4 cup soy sauce
3 Tablespoons sesame oil
1/4 cup water
3 tablespoons Sambal Oelek
2 tablespoons brown sugar
2 tablespoons rice vinegar
3 garlic cloves, minced
1/2 teaspoon Chinese five-spice powder
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Method
For the Sauce:
Combine all sauce ingredients in a sauce pan and stir well with a whisk over medium low heat until glossy and the chicken is ready.
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To Deep Fry:
Deep fry the wings in 3 batches for 12 minutes each batch. When the first batch is done frying, drain well then dredge the wings in the black bean sauce and keep them warm on a sheet pan in the oven while finishing the rest of the chicken.
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Baste again with the sauce before serving.
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To Bake:
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Place chicken wings on a sheet pan and bake in a preheated oven at 425 degrees for 30-40 minutes then dredge the wings in the black bean sauce. Lower the temperature of the oven to 350 degrees and bake the coated wings 5 more minutes.
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Baste again with the sauce before serving.
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