Name: Sweet and Sour ‘Bat’ Wings (Halloween Chicken Wings) Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 3 lbs whole chicken wings (3 joint chicken wings); 3/4 cup pineapple juice; 2 tbsp brown sugar; 1/4 cup ketchup; 2 tbsp Worcestershire sauce; 1 tsp Black Gel Food Colorant; 1/4 cup honey; 2 tbsp rice vinegar or apple cider vinegar

If you’re looking to wow your friends at your next Halloween bash, I absolutely love this Sweet and Sour ‘Bat’ Wings (Halloween Chicken Wings) Recipe. It’s a fun twist on classic wings, transforming them into spooky black bats with a deliciously sticky sweet and sour sauce that’s super easy to make. When I first tried this, my family went crazy for how crispy and flavorful these wings turned out—perfectly tender inside with that addictive tangy & sweet kick. Stick around, and I’ll share all my tips so you nail it on your first try!

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Why You’ll Love This Recipe

Fun Halloween Flair: The black sauce gives these wings a spooky bat-wing look that’s perfect for parties.
Tangy and Sweet Balance: The sweet and sour sauce hits all the right flavor notes without being overpowering.
Perfectly Crispy Texture: These three-joint wings crisp up beautifully while staying juicy inside.
Easy to Prep: Minimal ingredients and straightforward steps make this an approachable recipe even for beginners.

The image shows a close-up view of several dark green roasted poblano peppers placed on a silver wire rack over a foil-lined baking tray. The peppers have a shiny, slightly wrinkled texture with black charred spots from roasting. The background has a black cloth partially visible, while the surface below the tray is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Sweet and Sour ‘Bat’ Wings (Halloween Chicken Wings) Recipe works in harmony to build that signature flavor and look. When I shop, I always go fresh on the chicken wings and grab real pineapple juice for the best natural sweetness and tang.

Whole chicken wings: Look for three-joint wings—they cook evenly and crisp up nicely.
Pineapple juice: Adds natural sweetness and acidity for the sour part of the sauce.
Brown sugar: Helps caramelize the wings and deepen the sweetness.
Ketchup: Gives body to the sauce and a hint of tomato tang.
Worcestershire sauce: Adds umami depth that balances the sweetness.
Black gel food colorant: This is the magic that turns your sauce black—go for a gel type for vibrant color without adding liquid.
Honey: Brings a smooth, sticky sweetness that helps the sauce cling to the wings.
Rice or apple cider vinegar: Boosts the sour notes and brightens the entire sauce.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this recipe depending on who I’m serving it to or what I have on hand. Play around with the sauce sweetness or heat level to make it your own—it’s a total crowd-pleaser no matter how you customize it.

Add some heat: When I want a fiery kick, I throw in a pinch of cayenne pepper or some hot sauce to the sauce mixture. It’s surprisingly addictive!
Gluten-free option: Make sure your Worcestershire sauce is gluten-free and serve with gluten-free sides.
Swap the vinegar: Sometimes I use apple cider vinegar instead of rice vinegar for a subtler tang; both work beautifully.
Oven to Air Fryer: If you want extra crispiness, finish the wings in an air fryer for 5 minutes after baking.

How to Make Sweet and Sour ‘Bat’ Wings (Halloween Chicken Wings) Recipe

Step 1: Prep Your Wings and Sauce

Start by rinsing the three-joint chicken wings and patting them completely dry—that’s key to getting them crispy. While they dry, mix pineapple juice, brown sugar, ketchup, Worcestershire sauce, black gel food colorant, honey, and your choice of vinegar in a bowl until smooth. You’ll want the sauce to be balanced sweet and sour but deep in color to achieve that spooky black “bat wing” effect.

Step 2: Coat and Marinate the Wings

Pour the sauce over the wings in a large bowl or resealable bag, making sure every wing is well coated. I like to let them marinate for at least 30 minutes in the fridge, but if you’re short on time, even 15 minutes helps the flavors soak in.

Step 3: Bake to Crispy Perfection

Arrange the wings on a wire rack over a baking sheet to allow air flow underneath—trust me, this makes them so much crispier. Bake at 400°F (200°C) for about 35-40 minutes, flipping halfway through. The sauce will thicken and caramelize, turning those wings into glossy black bats that look as good as they taste.

Step 4: Final Touches and Serve

Once out of the oven, give the wings a quick brush of any leftover sauce if you like them extra glossy and saucy. Let them rest for a few minutes, then get ready for the big compliments!

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Pro Tips for Making Sweet and Sour ‘Bat’ Wings (Halloween Chicken Wings) Recipe

Dry Those Wings Thoroughly: Moisture is the enemy of crispiness—pat dry using paper towels before saucing.
Use a Wire Rack to Bake: Elevating the wings lets air circulate, preventing sogginess from pooling sauce underneath.
Gel Food Colorant Is Your Friend: I found gels add vibrant black color without watering down the sauce’s consistency.
Don’t Overcrowd the Pan: Give wings room to crisp up; otherwise they steam and lose that perfect crunch.

How to Serve Sweet and Sour ‘Bat’ Wings (Halloween Chicken Wings) Recipe

A white plate with ornate raised patterns holds a stack of seven dark, charred grilled wings. Each wing is almost black with a rough, bumpy texture showing the grilled surface clearly. The wings overlap slightly, and the lighting brings out some slight glossy spots from the marinade or sauce. The background is a white marbled texture, with a hint of an orange cloth draped in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle these wings with a bit of toasted sesame seeds or finely sliced green onions for color contrast and a little freshness that cuts through the sweetness. Sometimes, a few thin red chili slices make them look extra festive and add a subtle heat boost.

Side Dishes

My favorite pairing for these Sweet and Sour ‘Bat’ Wings is crunchy celery sticks and creamy ranch dip to balance the sticky glaze. For a fuller meal, throw in some garlic fried rice or even simple roasted veggies seasoned with smoked paprika.

Creative Ways to Present

At Halloween parties, I’ve arranged the wings on a platter lined with large dark green kale leaves to mimic a “bat cave” vibe. You could even add edible “eyeballs” made from olives and cheese nearby for a spooky spread. Wrapping cocktail picks with black and orange ribbons amps up the festive look too!

Make Ahead and Storage

Storing Leftovers

I like to cool the wings completely before transferring them to an airtight container in the fridge. They keep well for about 3 days, and the flavor actually intensifies overnight, which is a nice bonus!

Freezing

If you want to prep ahead, freeze the cooked wings in a single layer on a baking sheet first, then transfer to a freezer bag for up to 2 months. When ready, thaw overnight in the fridge before reheating for the best texture.

Reheating

I’ve found the oven’s your best friend here—reheat at 375°F (190°C) on a wire rack for about 10 minutes to crisp them back up without drying them out. Microwave works in a pinch but you lose that crispy edge, so save that for quick snacks.

FAQs

Can I use regular chicken wings instead of three-joint wings for this recipe?

Absolutely! Regular chicken wings will still work, but the three-joint wings tend to cook more evenly and get crispier due to their shape. If you’re using regular wings, just watch the cooking time closely to avoid over or undercooking.
What’s the purpose of the black gel food colorant?

The black gel food colorant gives the sauce that iconic dark “bat wing” appearance perfect for Halloween. It’s highly pigmented, so a little goes a long way without diluting your sauce’s flavor or consistency.
How sticky are these wings? Will they be messy to eat?

The sauce is pleasantly sticky but not overly gooey—just enough to cling to the wings and give you that sweet and tangy punch. I always recommend napkins nearby, but they’re easy to handle and not as messy as some heavier barbecue wings.
Can I make these wings spicy?

Definitely! Adding cayenne pepper, chili flakes, or hot sauce to the sauce mixture is a great way to add heat without losing the sweet and sour balance that makes this recipe special.

Final Thoughts

This Sweet and Sour ‘Bat’ Wings (Halloween Chicken Wings) Recipe has become my go-to for a spooky, crowd-pleasing appetizer that’s as fun to make as it is to eat. Whether you’re hosting a Halloween party or just want a creative twist on wings, these bat wings deliver incredible flavor and that wow factor every time. Give them a try—you’ll see why my family can’t get enough of them. Trust me, once you’ve made these, you’ll be planning your next “bat wing” night in no time!