Bat Wings

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This recipe has been in my family forever!  We call them Bat Wings because the chicken wings are marinated in soy sauce, making them dark and delicious.  Because they were so dark, my dad deliberately called them “bat wings” to frighten me so there would be more for him to eat!

If you make them with whole chicken wings (not split), they actually look like bat wings!!!

You can eat them warm, but they are much better cold.  Since they are garlicky and salty, they go really well with beer.  Make lots, they freeze really well.

***WARNING – these chicken wings are HIGHLY addictive****

bat wings

Bat Wings

Bat Wings

Ingredients

2 pounds of split chicken wings
1 cup soy sauce
3 teaspoons minced garlic (about 2 large cloves)
1 cup all-purpose flour
3 litres vegetable oil

Instructions

  1. Mix together chicken wings, soy sauce, and garlic in a large bowl. Cover and place in the fridge overnight.
  2. The next day, heat 2 ½ inches of oil in a large pot over medium-high heat to 375°F.
  3. Drain chicken wings and discard marinade.
  4. Place chicken in a large bowl with flour, toss to coat.
  5. Working in batches, carefully add wings to hot oil and fry for 6-10 minutes, or until fully cooked (6 – 8 minutes for smaller wings and 8 – 10 minutes for larger wings). Remove wings and place on a paper towel lined baking sheet to drain.
  6. Repeat with remaining wings. Serve warm or cold.
http://karyosmond.com/bat-wings/

 Tips for Making Bat Wings:

 

  • A thermometer is the best way to determine the temperature of the oil.  If you don’t have one, you can use a wooden spoon as your guide.  Insert the wooden spoon into the hot oil, if bubbles continuously form around the wood, the oil is hot enough.
  • Fry the chicken wings in batches to keep the oil hot.  Frying too many wings at once will lower the temperature of the oil and they won’t cook properly.
  • If you find that the chicken wings are taking to long to cook, or they’re cooking to fast, adjust the temperature accordingly.
  • To check if your wings are cooked, use a paring knife to make a little slit into the thickest part of the chicken wing – there should be no signs of pink.

Looking for an easy baked chicken wing recipe?  Try this one

Bat wings with beer

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