it was a graveyard smash

Last Saturday marked our 2nd annual Halloween gathering of ghosts and ghouls.  we had some pretty famous people here: the little girl ghost from The Grudge, Buddy the Elf, Mike "the Situation", Carmine Gotti, Kenny Powers, a dead head, a Chicago Bull, a well-known cat burglar and some mummies, among others. We had lots of fun getting down to some Halloween jams, eating bat wings and screaming peanuts, and drinking zombie blood.  I had some inquiries on the bat wings, screaming peanuts, and blood drink, so here are the recipes that will come in handy for next Halloween or the next spooky occasion that presents itself.

BAT WINGS

1 cup dark soy sauce

2 teaspoons brown sugar

2 teaspoons finely grated fresh ginger

3 cloves garlic, minced
1 1/2 teaspoons five-spice powder
1 teaspoon Frank's hot sauce
Salt and freshly ground black pepper
20 buffalo style chicken wings
1 tablespoon black sesame seeds, for garnish


Mix all of the marinade ingredients in a large bowl and add wings.  Marinate overnight or for up to 24 hours.  Preheat oven to 450 degrees and coat two large baking sheets with cooking spray.  Spread wings in a single layer on the baking sheet and bake for about 20-25 minutes, flipping once.  Serve warm or cold, and garnish with black sesame seeds.
 
SCREAMING PEANUTS

3 tbsp. butter, melted
1 tablespoon sugar
1 tablespoon kosher salt
2 teaspoons cumin
1 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
2 cups high quality dry roasted unsalted peanuts
5 dried chiles, optional garnish


Mix butter and seasonings in a large bowl add peanuts and stir to coat the peanuts evenly.  Preheat oven to 250 degrees. Spray or line a cooking sheet with parchment and spread nuts in one even layer.  Bake for 45 minutes or until golden and toasted. Stir every 15 minutes to toast evenly.   


ZOMBIE BLOOD with ZOMBIE EYEBALLS & ZOMBIE BRAINS
1 bottle of red wine
2 cups frozen cherries, pitted
1 cup peaches, cut into chunks
2 cups black grapes, sliced in half
1 bottle of sparkling pinot grigio
ginger ale
red food coloring


Mix all fruit in a large bowl and pour in the red wine.  Soak fruit overnight.  When ready to serve, scoop out the fruit with a slotted spoon and add to a pitcher, pour in the pinot grigio and fill the rest of the pitcher with ginger ale (should be about half wine, half ginger ale).  Add about five drops of the red food coloring to make the mixture extra bloody.  You can also make this with red wine and ginger ale and omit the food coloring.