Halloween festivities has been in full swing all month this year! We went to our friends’ annual Halloween party over the weekend, and I brought smoked “Bat” Wings to creep out the kids and even a few adults. Crazy. Scary. Spooky. Hilarious. Is how I feel when I make these. How do I get these wings so black, you ask? The trick is to add some black food coloring to achieve the bat-like color!
These wings might look crazy, but the flavors are familiar! These Hawaiian-inspired teriyaki wings were smoked in my pellet grill and turned out super tasty. A little spooky, a lot of flavor, and perfect for your Halloween party spread.
You can marinade in any of your favorite soy-based marinades or season with your favorite rub. Just add black food coloring to get the “bat” color effect.
Ingredients:
6-7 pounds whole chicken wings
1 cup Aloha shoyu
1/2 cup brown sugar
1/4 cup water
1/4 cup rice wine vinegar
2 tablespoons honey
1 tablespoon white pepper
6 garlic cloves, grated
1 ginger, few slices
1 tablespoon black food coloring, more as needed
Sesame seeds, for garnish
Steps:
Marinate Chicken Wings – In a large measuring cup, combine the marinade ingredients and mix well. Add the whole chicken wings in a mixing bowl with 3/4 of the marinade and mix well. Marinate the chicken wings in the refrigerator for at least 4 hours preferably overnight.
Make the Teriyaki Glaze – Pour the remaining 1/4 of the marinade into a small saucepan. Bring to a simmer and let it reduce until thickened into a glaze. Adjust the seasoning to taste, then transfer to an 8-ounce cup and set aside.
BBQ “Bat” Wings – Preheat your pellet grill to 375°F. Arrange the chicken wings on the grill and BBQ for 30 minutes. Flip the wings and brush them with the teriyaki glaze. Continue flipping and glazing every 10 minutes until the wings are crispy, caramelized, and slightly charred, and the internal temperature reaches at least 175°F. Plate, garnish with sesame seeds if desired, and serve hot.
Tips:
- BBQ time was about an hour, but may vary depending on grill using and preference
- I marinaded the chicken wings with 3/4 of the marinade and reserved and reduced remaining marinade to glaze at the end.
- If you don’t have a grill, place chicken wings on a wire rack and roast in the oven using the same temperature.
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