When someone mentions the word “Halloween,” our minds immediately jump to costume
parties, pumpkin carving and, of course, buckets upon buckets of sugar-filled treats. This year alone, the National Retail Federation predicts Americans will spend $3.9 billion on candy.
But we also know there’s such a thing as too much sugar. While many of us look forward to indulging in sweets for the holiday, we can’t subsist on them alone, especially when entertaining guests. To help us host a truly spook-tacular party, CARTI’s Chef Coby Smith is sharing a frightfully good recipe to help balance out our sugar rush while promoting health, healing and Halloween fun.
Bat Wing Chicken (aka soy balsamic glazed wings)
Yields: 12 wings
Prep time: 15 minutes | Marinate: 2 hours (or overnight) | Cook time: 30-35 minutes
Ingredients:
For the wings:
- 2 lbs. chicken wings, split at joints, tips removed
- 3 tbsp. soy sauce
- 2 tbsp. balsamic vinegar
- 1 tbsp. Worcestershire sauce
- 1 tbsp. honey or brown sugar
- 1 tbsp. oyster sauce (optional)
- 2 cloves garlic, minced
- 1 tsp. ground black pepper
- 1/2 tsp. smoked paprika
- 1 tbsp. neutral oil (canola or grapeseed)
- 1/2 tsp. black food coloring gel or 2 tsp. activated charcoal powder
For the glaze:
- 2 tbsp. soy sauce
- 1 tbsp. balsamic vinegar
- 1 tbsp. honey
- 1 tsp. cornstarch mixed with 1 tbsp. water
Finishing touches:
- toasted sesame seeds
- fresh lime wedges
- chili flakes or sliced red chili for heat contrast (optional)
Directions:
- Make the marinade: Whisk together soy sauce, balsamic, Worcestershire, honey, oyster sauce, garlic, pepper, paprika, oil and black food coloring until smooth. Taste for balance of salty, sweet and tangy.
- Marinate the wings: Toss the chicken wings in the marinade until evenly coated. Cover and refrigerate at least 2 hours, or overnight. Pat the meat lightly dry before baking for extra crispness.
- Roast or bake the wings: Preheat the oven to 400°F. Line a tray with foil and place a wire rack on top. Arrange the wings in a single layer and roast 30–35 minutes, flipping once halfway through. They should be dark, glossy and sticky.
- Make the glaze: Simmer soy sauce, balsamic and honey for 2–3 minutes. Whisk in cornstarch slurry until thickened. Brush over wings right before serving for shine.
- Finish & serve: Sprinkle the wings with sesame seeds and chili flakes. Serve with lime wedges for acidity and contrast.
Pro tips for a spookier presentation: Use matte black plates or slate boards for your serving platter, add red chili slices or pomegranate seeds for a “bloody” look and use dry ice or smoky background effects.
The lead-up to Halloween can sometimes feel like living in a real-life Candy Land. If you need a fresh, nourishing meal to reset, stop by The Hope Bistro or sign up for one of Chef Coby’s free cooking demonstrations at The Bridge.