Best Bernices Bat Wings With Swamp Dip Recipes

SWAMP DIP

Steps:

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

SPICY BAT WINGS AND BAT CHIPS WITH GOBLIN DIP

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.

BAT WINGS WITH BOG DIP AND SINKING HANDS

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.

BAKED GARLIC BALSAMIC WINGS WITH BLUE RANCH DIPPING SAUCE

Steps:

• Whisk together the sour cream, mayonnaise, blue cheese, buttermilk, chives and garlic. Season to taste with and pepper. Refrigerate until ready to serve.
• Preheat the oven to 425 degrees F. Drizzle the garlic heads with 1 tablespoon of oil and wrap in foil. Bake until golden and soft, about 1 1/2 hours.
• After about a 30 minutes, generously oil 2 rimmed baking sheets. Toss the wings with 2 teaspoons salt and a few grinds of pepper and divide them between the two baking sheets, spreading them in a single layer. Bake until very crispy, about 55 minutes.
• Squeeze the baked garlic from the heads into a large bowl. Combine the vinegar, honey, thyme, red pepper flakes, 1/3 cup water and 1 teaspoon salt in a small saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and simmer briskly until the liquid becomes syrupy and is thick enough to coat the back of a spoon, about 5 minutes. Remove from the heat and whisk in the remaining 3 tablespoons of oil. Whisk into the bowl with the garlic.
• Transfer the baked wings to the bowl with the glaze and toss to combine. Serve with the dipping sauce.

BERNICE'S BAT WINGS WITH SWAMP DIP

Steps:

• Place wings in a plastic bag set in a shallow dish.
• In a small bowl stir together soy sauce, ginger, crushed red pepper, five-spice
• powder and garlic. Pour over wings.
• Close bag, and toss to coat.
• Chill in refrigerator several hours or overnight, turning bag occasionally.
• Remove wings from bag, reserving marinade.
• Place wings on a foil-lined 15x10x1" baking pan.
• Bake, uncovered, in a 450 oven, for 10 minutes.
• Brush with reserved marinade (discard remaining marinade).
• Bake 15-20 minutes longer, or until chicken is tender and no longer pink.
• Serve with Swamp Dip.
• Swamp Dip:.
• In a small bowl stir together sour cream and coarse ground mustard.
• Garnish with fresh whole chives.
• Serve with Bat Wings.