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  • Rock Rousseau

Voodoo Bat Wings (Chicken Wings)

Updated: May 25, 2020


Perfect for your Halloween gathering! These grilled 'bat wings' contain a vexing blend of flavors straight from New Orleans: voodoo country. Spicy, sweet, dark, and yummy! This Black Magic Marinade combines the spicy flavor of Tai Chili Sauce, cayenne pepper and several herbs and spices in a sweet, dark and decadent marinade. Then the marinated chicken wings are sprinkled with Voodoo Dust- a mixture of several herbs and spices, then smoked on a grill over apple wood. Prepare yourself for serious voodoo!


4 lbs chicken wings (if you don’t like chicken bones, replace with boneless skinless chicken thighs and slice lengthwise in half)

(Vegans- Replace with sweet potatoes or carrots, cut lengthwise and into thick wedges)

Black Magic Marinade

  • 1 cup soy sauce

  • ¼ cup preferred ketchup

  • ½ cup dark brown sugar, or preferred artificial sweetener

  • ½ cup balsamic vinegar

  • ½ cup preferred butter, softened (equal to one stick)

  • 1⁄4 cup Sweet Tai Chili sauce

  • (optional) 4 drops black food coloring

Voodoo Dust

  • 2 TBSN Smoked Paprika

  • 2 TBSN Dark Brown Sugar, or brown sugar substitute

  • 1 TBSN Salt

  • 1 TBSN fresh ground Black Pepper

  • 1 TBSN dried Basil

  • 1 TBSN Chili Powder

  • 1 TBSN Garlic Powder

  • 1 TBSN Onion Powder

  • 1 TBSN dried Oregano

  • 1 TBSN Cayenne Pepper (add an extra TBSN if you like them extra hot)

  • 1 TBSN dried Thyme


Medium mixing bowl, large ziplock bag, small mixing bowl, mixing spoon, measuring spoons, measuring cups, BBQ grill, aluminum foil, soaked apple wood chips, tongs.

Prep: 12-15 hrs to marinate, 15 minutes

Cook: 45 minutes on grill Ready: 60 min

Serves: 4-6

Before you handle any food, wash your hands thoroughly with soap and water. Clean your kitchen work area and pull back your hair or wear a cap. You want to avoid contaminating your meal with harmful bacteria that could cause food illness.

To make Voodoo Chicken Wings:

1. Combine soy sauce, ketchup, brown sugar, balsamic vinegar, softened butter, and sweet tai chili sauce in a medium sized mixing bowl.

TIP- if you want to give your wings a jet black leather-like color, add four drops of black food coloring. Keep in mind, this will completely blacken the skin of your wings which may not look appetizing, but will not affect the sweet and spicy taste of the marinade. They will more closely resemble black bat wings, but they will also look like shiny pieces of charcoal as they will appear jet black. Without the food coloring, the color of the wings will be dark brownish-red color, which will look more appetizing. It’s really up to your preference.

2. Add chicken wings to large ziplock bag and then pour dark marinade from bowl into the bag on top of the chicken. Refrigerate overnight 12-15 hours.

3. Combine Paprika, Salt, Black Pepper, Brown Sugar, Basil, Chili Powder, Onion Powder, Garlic Powder, Oregano, Cayenne Pepper, and Thyme in a small mixing bowl. Set Voodoo Dust aside.


4. Save a cup of marinade and set aside.

4. Pour the bag of chicken in a colander in the sink to remove excess marinade. Do not rinse chicken.

5. Remove the chicken from the marinade and place close together, meaty side up on a foil sheet. (Yes, I added a few drumsticks in this one).

5. Generously sprinkle Voodoo Dust to evenly coat the meaty side of each chicken wing. Allow to sit till dust dampens on all of the wings.

6. Preheat grill set up for indirect medium heat 300 degrees F.

7. Add soaked apple wood chips directly on grill briquettes to create smoke.

8. Cover wings loosely with a foil sheet on top rack and smoke for 60 minutes at 300 degrees F.

9. Drizzle dark marinade on top of wings every 15 minutes. Do not brush as it will brush off the Voodoo Dust. Drizzle enough just to keep wings moist and marinaded while cooking.

10. Check color of wings. After 45 minutes, they should have a dark mahogany color.

11. Remove from grill and serve hot with dipping sauce. See my post for Bacon Ranch dipping sauce recipe.

TIP: The remaining dark marinade makes a great dipping sauce; add to a small pot and cook on med-high heat. Bring to boil and reduce heat to simmer. Allow to cool and store in airtight Mason jar in refrigerator.



1 serving: 315 calories, 9 g fat (4 g saturated fat), 330 mg cholesterol, 1300 mg sodium, 15 g carbohydrate (6 g sugars, 2 g fiber), 40 g protein.


Chicken is one of the best sources for protein which plays an important role in our diet. It is made of amino acids, which are the building blocks of our muscles. Chicken is also very rich in vitamins and minerals. For example, B vitamins in it are useful for preventing cataracts and skin disorders, boosting immunity, eliminating weakness, regulating digestion, and improving the nervous system. They are also helpful in preventing migraine, heart disorders, gray hair, high cholesterol, and diabetes. Chicken consumption has been found to be useful in controlling blood pressure as well. The amount of saturated fat and cholesterol found in red meat such as beef, pork, and lamb are much higher than the levels found in chicken, fish, and vegetables. Therefore, the American Heart Association has advised consuming chicken or fish instead of red meat for a lowered risk of cholesterol and subsequent heart disease development.

Chenin Blanc from the Loire Valley in France is a good option because it has a sweet, honeyed. stone-fruit flavor.

Need DINNER MUSIC?

Check out our Playlists on YouTube for perfectly themed music to set the ambiance of your meal!

Voodoo Pork Ribs

Follow recipe using pork spare ribs, cut into individual portions. Increase smoke time on grill to 3-4 hours. Continue to marinade ribs every 15 minutes.


Voodoo Chicken Thighs

Follow recipe using boneless skinless chicken thighs, cut in half lengthwise. This is a great alternative for those who like their chicken without bones. Serve over Cajun rice and red beans.


Voodoo Sweet Potato Wedges

Replace chicken wings with sliced sweet potatoes or carrots.


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