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****
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