Baked Bat Wings – Halloween Chicken Wings with Bloody Dipping Sauce

You might be afraid to serve them at your next Halloween party, but I guarantee they will be the hit of the table! These spooky black Bat Wings are juicy, sticky chicken wings disguised as the perfect Halloween appetizer! Sweet, spicy, gluten-free, and soy-free, with a creepy Bloody Dipping Sauce. Make them in the oven or air fryer — no actual bats required.

Oven vs. Air Fryer: Which Makes Better Bat Wings?

I ended up with two wings that wouldn't fit on the roasting pan, so naturally, I threw them in the air fryer. Because who doesn't love a good kitchen experiment? 😂

I cooked both batches at 375°F for approximately 25 minutes. The air fryer wings came out darker and crispier, but I actually preferred the oven-baked version. They were juicier, messier, and stickier — exactly what I want when I'm eating wings with my fingers!

Either way, cook the wings until the thickest part reaches at least 165°F.

A Note About the Black Color

Mr. No Portion Control almost couldn't bring himself to take the first bite. His eyes were telling his brain these things were burnt. 😂

They're not! The marinade turns beautifully black as it caramelizes, but the chicken inside stays juicy and its normal color.

And before you ask, no, the black coloring didn't stain my teeth OR my white nail polish. I checked. Priorities. 😎

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).

Marinate overnight for a deeper color.

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The wings on the left were marinated for 3 hours. On the right is the results of letting them soak all night.

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.

Don't worry, the color will blacken as the wings bake and caramelize!

Serve with Bloody Dipping Sauce and Enjoy!!

See! They don't stain your teeth OR your white nail polish!

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 cup 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:

• 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 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

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