Halloween Eats: Go Batty Wings

Halloween always makes us all a little batty. And it launches our entire household into the state of constant motion that is typically only in my domain.

My husband and boys have been beyond busy with their costume construction. R is BB-8 and D is an AT-ST. Can you tell we're huge Star Wars fanatics? But, seriously, I ask my husband why Halloween costumes require schematics and months - literally months - of planning and execution. He just ignores the question and asks what's for dinner. We all have our areas of expertise.

I needed a quick, mostly hands off dinner that would cook while I ran around the kitchen like a mad woman, getting things ready for all the Halloween festivities. Chicken wings it was. But - in the Halloween frame of mind - bat wings they were called. I laughed as my husband asked if everyone had already eaten - we had - and he took the entire bowl and a beer to his seat and polished it off.

Ingredients serves 4

2 pounds chicken wings, separated into drumettes and wings (tips discarded)
1/4 C olive oil
freshly ground salt
freshly ground pepper
1/3 C hot sauce (I used some homemade hot sauce from my friend Belle)
1 t white garlic, peeled and minced
1 t black garlic*, peeled and minced
1 T chili flakes
1 T honey
1 T toasted sesame oil
1 T water
2 T vinegar (I used a rice wine vinegar)
2 t gluten-free tamari (soy sauce is fine)
black sesame seeds for finishing

* If you are unfamiliar with black garlic, you can read about it: here. And if you can't find any, just use more white garlic.

Procedure

Preheat the oven to 450° F. Line baking sheet with parchment paper.

In a large mixing bowl, toss the wings with oil and season with salt and pepper. Place wings - skin side up - on the prepared baking sheet. Roast them for 45 to 50 minutes. They will be cooked through and the skin nicely browned and crisped.

While the wings roast,whisk all of the remaining ingredients together to create a hot sauce. When the wings are done, add them to the sauce. and toss to coat. Sprinkle with black sesame seeds. Serve hot.

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