Sunday, October 17, 2010

Spicy Bat Wings and Bat Chips with Goblin Dip


For the Spicy Bat Wings:

1 (32-ounce) package buffalo style hot chicken strips (recommended: Tyson)

Black sesame seeds

For the Bat Chips:

4 garden spinach wraps

4 sun-dried tomato basil wraps

Olive oil cooking spray

Kosher salt and freshly ground black pepper

For the Goblin Dip:

1 (10 3/4-ounce) can creamy chicken verde condensed soup (recommended: Campbells)

1 (8-ounce) package jalapeno jack cheese, shredded (recommended: Tillamook)

1/2 cup sour cream

For the Spicy Bat Wings:


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.

For the Bat Chips:

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.

For the Goblin Dip:

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.

Recipe by Sandra Lee, Photo by Laura Spear

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