Save Sinfully delicious chicken wings glazed with black garlic and lacquered until eerily dark These wings transform any Halloween spread into something truly unforgettable and are also just perfect whenever you want bold flavor that breaks the usual chicken wing mold and wow your guests
I first made these for a Halloween party and people still talk about them years later The black garlic gives them a savory sweetness and activated charcoal creates a moody color that sparks conversation
Ingredients
- Chicken wings: give the best balance between tender meat and crispy skin Use fresh wings and pat them dry for ultimate crunch
- Baking powder: aluminum-free is key for making the skin extra crisp without any off taste
- Kosher salt: brings out all the deep savory notes in both the chicken and the glaze Choose flakes over granules for better distribution
- Freshly ground black pepper: adds subtle heat and complexity Try to grind just before using for the brightest flavor
- Black garlic: is the star hood of this dish Choose bulbs that feel soft and sticky These are rich in sweet umami and nothing else will match that flavor
- Soy sauce or tamari: for gluten-free provides saltiness and complexity Opt for naturally brewed options
- Honey: brings a glossy sheen and balances all the savory flavors Use runny honey for easier mixing
- Balsamic vinegar: adds tangy sweetness Aged is best if you have it
- Toasted sesame oil: deepens the nutty notes Seek dark roasted varieties from Asian grocers for maximum aroma
- Unsalted butter: makes the glaze rich and luxurious European butter also works great for added flavor
- Activated charcoal powder: for color only Ensure it is food grade
- Ground ginger: brightens the glaze with a gentle zesty bite
- Cayenne pepper: optional delivers extra heat if you want a kick
- Toasted sesame seeds: for garnish lend crunch and nutty flavor
- Scallions: thinly sliced offer a fresh punch on top Buy firm slender stems and slice right before serving
Instructions
- Prep the Oven and Rack:
- Preheat your oven to 425 degrees F Set a rack over a parchment-lined baking sheet This keeps wings elevated so air circulates for crispiness
- Coat the Chicken Wings:
- Toss wings in a big bowl with baking powder salt and black pepper Ensure every piece is evenly coated for a crunchy exterior
- Bake the Wings:
- Arrange wings in one layer on your rack Place in the oven and bake for 35 to 40 minutes Flip wings halfway through and watch for skin turning golden and crispy
- Make the Black Garlic Glaze:
- While wings bake use a blender or food processor to combine black garlic soy sauce honey balsamic vinegar sesame oil butter charcoal ginger and cayenne if using Blend until mixture is creamy and fully pureed
- Reduce and Thicken the Glaze:
- Pour glaze into a saucepan and set over medium low heat Warm until just bubbling and begins to thicken This takes about 2 to 3 minutes then remove from heat so it does not overcook
- Coat the Wings:
- Transfer baked wings into a large bowl while hot Pour over the warm glaze and toss each wing until they shine and are totally coated
- Final Touch:
- Plate wings on a large dish Sprinkle sesame seeds and sliced scallions for color Serve immediately while piping hot
Save My favorite part is that glaze I always go heavy on black garlic for an almost caramel-like richness Once my family made these for a spooky movie night We ate them straight from the tray as they cooled and laughter echoed as the glaze stained our fingers black
Storage Tips
Cool wings completely then place in an airtight container Refrigerate up to three days For best crispness reheat on a wire rack in a hot oven not the microwave
Ingredient Substitutions
If you cannot find black garlic try a mix of roasted garlic and a little molasses for similar sweetness but the result will not match the umami Balsamic vinegar can be swapped with apple cider vinegar for brightness Butter may be replaced with plant based butter or ghee for dairy free
Serving Suggestions
Serve alongside crunchy Asian slaw or sweet potato fries These wings were made for parties so plenty of napkins and a turning bowl of extra glaze are always a hit
Cultural and Historical Context
Black garlic is an ancient Asian delicacy prized in Korean and Japanese cuisine for its mellow sweetness Activated charcoal has been used creatively in modern food presentations especially for Halloween themes
Seasonal Adaptations
Make these wings extra special in autumn by adding a pinch of five spice powder to the glaze Pair with pumpkin beer or mulled cider Swap scallion garnish for roasted pumpkin seeds to stay on theme
Success Stories
Friends have requested this recipe year after year for Halloween parties My nephew who usually skips wings devoured these and wanted the glaze on everything from tofu to grilled pork
Freezer Meal Conversion
Freeze unglazed baked wings in a single layer then transfer to a bag Reheat from frozen on a rack then toss in fresh glaze for flavor that tastes just made
Save Activated charcoal is for color and may be omitted Air drying wings before baking brings next level crunch Black garlic is not the same as regular garlic for taste
Recipe FAQ
- → What makes the wings glossy and dark?
The black garlic glaze with activated charcoal creates a deep, glossy finish and dramatic color.
- → Can I skip the activated charcoal?
Yes, the charcoal is optional and only enhances color; omitting it won't affect the overall flavor.
- → How do I achieve crispy skin?
Coating wings in baking powder and baking at high heat ensures a crispy, golden texture on the outside.
- → What flavor does black garlic add?
Black garlic imparts a sweet, savory, and umami-rich depth that regular garlic cannot provide.
- → Is this suitable for gluten-free diets?
Use tamari instead of soy sauce and check other ingredients for hidden gluten for a completely gluten-free dish.
- → Can I prepare the wings ahead of time?
You can air-dry wings uncovered in the refrigerator before baking to boost crispiness and prep some elements in advance.