These Bat Wing Chicken Bites are crispy on the outside, juicy inside, and finished in a glossy black soy-honey glaze—perfect for Halloween. I’m a senior test-kitchen editor; I tested this twice, and the best texture came from baking at high heat, then a quick broil after tossing in the syrupy glaze. The baking powder + cornstarch coating makes the skinless bites super crisp without deep frying.
Ingredients
- 1 ½ lb boneless, skinless chicken thighs, cut into 1–1 ¼-inch pieces
- Crisp coating: 1 Tbsp baking powder (aluminum-free), 2 Tbsp cornstarch, 1 tsp kosher salt, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp smoked paprika
- “Bat wing” glaze: ¼ cup low-sodium soy sauce (or tamari), 2 Tbsp balsamic vinegar, 2 Tbsp honey, 1 Tbsp molasses, 1 tsp unsweetened cocoa powder, 2 cloves garlic (minced), 1 tsp grated fresh ginger, 1 tsp cornstarch + 2 tsp water (slurry)
- Optional: 1 tsp sesame oil, ½–1 tsp chili flakes or sriracha for heat
- To finish: black sesame seeds, thinly sliced scallions
Swaps & Notes
| Need | Swap | Note |
|---|---|---|
| Dairy-free | As written | No dairy in recipe. |
| Gluten-free | Tamari or coconut aminos; cornstarch stays | Check labels; keep the cornstarch for crispness. |
| No alcohol/pork | As written | Uses soy, balsamic, honey—no alcohol or pork. |
Step-By-Step Instructions
- Prep & coat. Heat oven to 425°F (220°C). Line a sheet pan with parchment and set a wire rack on top. Pat chicken dry. Toss with baking powder, cornstarch, salt, garlic powder, onion powder, and smoked paprika until evenly coated.
- Cook. Arrange on the rack. Bake 18–22 minutes (flip at 12 minutes) until edges are crisp and chicken hits 165°F (74°C). Air fryer option: 390°F (200°C) for 10–12 minutes, shaking halfway, to 165°F (74°C).
- Glaze & “blacken.” In a small saucepan, simmer soy, balsamic, honey, molasses, cocoa, garlic, and ginger 2–3 minutes. Stir in slurry; simmer 30–60 seconds until glossy. Toss hot chicken in glaze, return to pan, and broil 1–2 minutes to set. Sprinkle sesame and scallions.
Pro Tips & Variations
- Baking powder (not soda) + cornstarch = shatter-crisp without deep fry.
- Want darker “bat” color? Add ½ tsp extra cocoa or a pinch of activated charcoal (food grade), then taste and balance with honey.
- Heat level: add chili flakes to the glaze or serve with sriracha.
- Air fryer batch? Work in 2 rounds to avoid crowding so bites crisp.
- No soy? Use coconut aminos; add an extra pinch of salt to balance.
- Kid-friendly: skip the heat and serve with ranch or honey-mustard.
Serving Suggestions
- Party platter with carrot sticks, cucumbers, and extra glaze for dipping.
- Serve over jasmine rice or noodles for a weeknight dinner.
- Pair with roasted sweet potato wedges for a fall-friendly plate.
Storage & Reheating
- Refrigerate: 3–4 days in a covered container.
- Freeze: Up to 2 months. Freeze on a tray, then store in a freezer bag.
- Reheat: Oven/air fryer at 375°F (190°C) for 8–10 minutes (frozen: 14–16) until hot and re-crisped.
- Food safety: Reheat leftovers to 165°F (74°C).
Troubleshooting
- Soggy bites → Space bites on a rack; don’t crowd.
- Glaze too thin → Simmer 30–60 seconds longer or add ½ tsp more cornstarch slurry.
- Too salty → Add 1–2 tsp honey and a splash of water; simmer to balance.
FAQs
Q1: Can I use chicken breast?
A1: Yes. Cut into 1-inch pieces and cook 2–3 minutes less; breast dries faster.
Q2: How do I make these gluten-free?
A2: Use tamari or coconut aminos and confirm every spice is GF. Keep the cornstarch.
Q3: Can I make them ahead?
A3: Bake the bites, cool, and refrigerate up to 24 hours. Reheat to 375°F (190°C), then toss in hot glaze and broil 1 minute.
Nutrition (per serving)
Calories: ~260; Protein: ~23g; Carbs: ~13g; Fat: ~14g; Sodium: ~680mg; Sugar: ~8g.