Bernices Bat Wings With Swamp Dip Recipes

Steps:

• Preheat oven to 450 degrees F. Coat 2 large baking sheets with cooking spray.
• In a shallow dish or plastic bag, combine soy sauce, sugar, ginger, garlic, five-spice powder, hot sauce, salt and black pepper, to taste. Mix well. Add chicken wings and chicken breasts and turn to coat (at this point, you may refrigerate up to 24 hours).
• Transfer chicken wings and breasts to baking sheets and brush with marinade. Bake 25 to 30 minutes, until chicken is cooked through.
• To make the "hands", reduce oven temperature to 375 degrees F. Coat a large baking sheet with cooking spray.
• Unroll dough and separate into 12 breadsticks. Roll into 4-inch long "fingers" and place on baking sheet. Brush egg white all over breadsticks and place almond slice on 1 end, making a fingernail. Sprinkle Parmesan over rest of breadstick. Bake 10 to 12 minutes, until golden brown.
• To make the dip, in a medium bowl, combine sour cream, parsley and mustard. Mix well. Place dip in a serving bowl and insert fingers. Serve the wings with the dip and "hands" and reserve the chicken breasts for the salad.

Steps:

• Preheat grill to medium. Place chicken on grill, sprinkle with black sesame seeds. Grill for 10 minutes, flipping at least once.
• To cook in the oven, preheat oven to 400 degrees F. Spread chicken in a single layer on a cookie sheet, sprinkle with black sesame seeds and bake 15 minutes.
• Lay wraps on flat surface and cut out bat shapes with cookie cutter. Lightly spray with olive oil cooking spray and sprinkle with kosher salt and pepper, to taste. Turn bats over and repeat. Place on a grill at medium heat, toast about 4 minutes, flipping once.
• To cook in the oven, Lay bats in a single layer on a baking sheet. Bake in preheated oven 8 to 10 minutes or until bats are crisp.
• In a medium saucepan combine soup, cheese and sour cream. Melt over medium heat until smooth and heated through.
• To serve, arrange bat wings and bat chips on platter. Ladle goblin dip into a bowl and serve warm.

Steps:

• Preheat the oven to 450˚ F. Pat the wings very dry with paper towels and place in a large bowl. Stir together the baking powder, garlic powder, paprika, coriander and 1 tablespoon salt in a small bowl. Sprinkle the mixture over the wings and toss well to coat. Arrange the wings, fatty-side down, in a single layer on a foil-lined rimmed baking sheet. Bake 30 minutes, then turn the wings over and bake until golden brown and crispy, 15 to 20 more minutes. Remove the baking sheet from the oven. Drain the wings on paper towels and allow to cool for 5 minutes.
• Meanwhile, make the fried garlic: Smash each clove of garlic, then peel and finely chop. Add the vegetable oil and garlic to a small skillet. Turn the heat to medium and cook until the garlic is lightly golden, 3 to 4 minutes. Remove the skillet from the heat and continue to cook until the garlic is completely golden, 1 more minute. Strain through a fine-mesh sieve; remove the garlic to a paper towel-lined plate to cool.
• Make the berbere honey glaze: In a small pot over medium-low heat, warm the vinegar and honey until the honey is loose and less viscous. Whisk in the berbere and cook over low heat until evenly distributed and heated through, about 2 minutes.
• Toss the wings with the glaze and fried garlic before serving. Top with chives.

Steps:

• Stir together sour cream and mustard.
• Garnish with chives.
• Serve with Bat Wings.