📝 About This Recipe
Transform ordinary poultry into a hauntingly delicious centerpiece with these jet-black, lacquer-glazed 'Bat Wings.' Marinated in a savory blend of soy, ginger, and star anise, the wings achieve their eerie obsidian hue through a natural infusion of dark cocoa and black garlic. The result is a crispy, sticky, and deeply flavorful appetizer that perfectly captures the gothic spirit of All Hallows' Eve.
🥗 Ingredients
The Wings
- 3 pounds Chicken Wings (split into flats and drumettes, tips removed)
- 1 tablespoon Baking Powder (aluminum-free; ensures maximum crispiness)
- 1 teaspoon Kosher Salt
The Obsidian Glaze
- 1/2 cup Soy Sauce (low sodium preferred)
- 1/3 cup Honey (clover or wildflower)
- 2 tablespoons Rice Vinegar
- 1 tablespoon Black Garlic Paste (provides deep umami and dark color)
- 1 tablespoon Fresh Ginger (grated finely)
- 1 whole Star Anise (crushed slightly)
- 1 teaspoon Dark Cocoa Powder (Dutch-processed for color depth)
- 1/4 teaspoon Black Food Coloring Gel (optional, for a true 'midnight' look)
The Garnish
- 1 tablespoon Black Sesame Seeds (toasted)
- 2 pieces Scallions (thinly sliced on a bias)
- 1/2 teaspoon Red Chili Flakes (for a 'devilish' heat)
👨🍳 Instructions
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1
Pat the chicken wings thoroughly dry with paper towels. Removing all surface moisture is the secret to achieving a crispy skin without deep frying.
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2
In a large bowl, toss the wings with the baking powder and kosher salt until every wing is evenly coated in a thin, dusty layer.
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3
Arrange the wings on a wire rack set over a foil-lined baking sheet. For the best results, refrigerate them uncovered for at least 1 hour (or up to 8 hours) to air-dry the skin.
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4
Preheat your oven to 425°F (220°C). Position the oven rack in the upper middle section.
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5
Roast the wings for 30-35 minutes, turning them once halfway through, until the skin is golden brown and audibly crispy when poked with a fork.
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6
While the wings roast, prepare the glaze. In a small saucepan, combine the soy sauce, honey, rice vinegar, black garlic paste, grated ginger, star anise, and cocoa powder.
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7
Whisk the glaze over medium heat until it begins to simmer. If using food coloring for a darker effect, whisk it in now.
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8
Reduce the heat to low and let the glaze simmer for 8-10 minutes until it thickens into a syrupy, lacquer-like consistency that coats the back of a spoon.
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9
Remove the star anise from the glaze and discard. Keep the sauce warm until the wings are finished.
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10
Once the wings are crispy, remove them from the oven and transfer them into a large, clean heat-proof bowl.
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11
Pour the warm obsidian glaze over the wings and toss vigorously with tongs until every crevice is coated in the dark, shimmering sauce.
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12
Return the glazed wings to the wire rack and bake for an additional 3-5 minutes to set the glaze into a sticky finish.
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13
Remove from the oven and let them rest for 2 minutes—this allows the glaze to become extra tacky.
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14
Transfer to a dark serving platter and sprinkle with black sesame seeds, scallions, and a pinch of red chili flakes for a dramatic presentation.
💡 Chef's Tips
Always use aluminum-free baking powder to avoid a metallic aftertaste on the skin. If you can't find black garlic, substitute with extra soy sauce and a teaspoon of balsamic glaze for depth. For an even spookier look, use only the 'flat' part of the wing, as they more closely resemble bat wings when fanned out. Don't skip the air-drying step in the fridge; it's the difference between soggy skin and a perfect crunch. Keep a close eye on the wings during the final 5 minutes of glazing, as the honey in the sauce can burn quickly.
🍽️ Serving Suggestions
Serve with a 'Blood Red' dipping sauce made from spicy Sriracha and honey. Pair with a dark stout or a deep red Malbec to complement the savory-sweet umami flavors. Display on a bed of purple kale or dark radicchio leaves for a graveyard-inspired aesthetic. Offer a side of blue cheese dressing tinted with a drop of blue food coloring for a 'molded' look. Serve alongside roasted 'fingers' (carrots carved to look like digits with almond sliver nails).