BAKED BAT WINGS (Chicken Wings) TWO WAYS WITH BLOODY DIPPING SAUCE! (gluten-free, soy-free)

These are SO fun AND, they taste awesome! Sweet with just a bit of heat. You might be afraid to serve them at your next Halloween party, but I guarantee they will be the hit of the table!

Dislocate the joints of the wings so they don't fold up when they cook.

Combine the marinade ingredients.

Put the wings into a large zip top bag and pour the marinade over them.

Marinate for at least 3 hours (overnight is best for deeper color).

Preheat oven to 375 F.

Place the wings, extended and not touching each other, onto a lined roasting pan top-side down.

Bake the wings for about 25 minutes flipping and basting after 10 minutes.

Serve with Bloody Dipping Sauce and Enjoy!!

BAKED BAT WINGS (Chicken Wings) TWO WAYS WITH BLOODY DIPPING SAUCE

INGREDIENTS:

~8 Chicken Wings with tips/untrimmed

Marinade:

1/4 cup coconut aminos

1/4 cup apple cider vinegar

1/4 sesame oil

1 tsp ginger, grated

2 cloves garlic, minced

1 T honey

1 T gochujang

1 T chili garlic sauce

1 tsp hot sauce

2 or 3 drops of black food coloring or ~1 tsp squid ink

salt to taste

Bloody Dipping Sauce:

1/4 cup Barbeque Sauce (I used The Date Lady)

1 T sweet chili sauce

1 tsp gochujang

INSTRUCTIONS:

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