Happy Halloween everyone! As I sip my first cup of coffee on this beautiful morning, I am surveying what was once my kitchen table, now buried beneath a mound of candy. As always, Hubby has gone overboard in the candy department. You want to have enough candy to pass out to all the little gobbles that come knocking at your door, but when is enough enough? It’s so hard to gauge. I don’t know what is worse – running out or having too much left at the end of the night. Worse yet, having candy left over that no one wants in the first place – which is why we always spring for the “good” stuff.
This year for Halloween we had a pot luck at work. There was food galore. Two large banquet tables overflowed with all sorts of goodies – appetizers, main dishes and of course sweets. I love pot lucks because you get to sample other peoples dishes and pick up a few good recipes along the way. Sheena’s potato salad was awesome – and so easy. But that’s a recipe blog for another day.
Kiddo, Hubby and I brought appetizers to share. We had Barbecued Bat Wings (aka chicken wings), Deviled Spider Eggs and Witches Brooms. These were easy to make and traveled well – all important for pot luck parties.
Barbecued Bat Wings
1 Large Bag Frozen Chicken Wings, defrosted
1 cup Honey
1/2 Bottle Favorite Barbecue Sauce
Thaw chicken wings in the refrigerator. This may take a day or two.
Preheat oven to 475 degrees. Cover a large baking sheet with foil and spray with cooking spray. This will prevent chicken from sticking and make clean up a snap.
Spread wings on pan in a single layer. Depending upon the size of your pan, you may need to work in batches. Brush wings with honey for a light glaze, turn and brush other side. Place into the oven and bake in the oven for about 15 to 20 minutes or until cooked through.
Transfer wings to a crock pot. Pour barbecue sauce over wings, toss to blend and coat well. Cook on low for about 2 hours, then turn pot to warm until ready to serve.
Baking the wings first give them that lovely “roasted” flavor, continuing to cook in the crock pot will give you wings that are falling of the bone tender.
To Boil eggs, place eggs in a pan and cover with cold water. Bring to a full boil. Remove from heat, cover and let rest for 12-14 minutes. Drain, then plunge eggs into ice-cold water to cease the cooking process. The results will be a perfectly cooked egg with a sunny yellow yolk.
Place eggs in a bowl of cold water and refrigerate for at least an hour, until eggs are fully cool. Remove from water and gently roll eggs on counter to “crack” the shells. Return eggs to the bowl of water and let “steep” for about 20 minutes. The water will work its way into the cracks and peeling your eggs is super easy.
Split eggs, placing yolks into a food processor, the whites onto serving platter.
Mix/chop yolks until fluffy and are fine grade resembling bread crumbs. Add red wine vinegar one tablespoon at a time until mixture is moist. Add mayonnaise and sour cream and mix until creamy. Season with salt and pepper to taste.
Fill egg whites with yolk mixture. For these eggs, you’ll want to keep the filling smooth and only slightly rounded to make it easier for the “spiders” to sit on their eggs.
Drain olives. Cut an olive lengthwise. This is the spider’s body. From the other half, slice spider legs. Place legs on a deviled egg, and place the body over the legs, allowing most of the leg to be exposed. Press gently to secure. Repeat until you have as many eggs with spiders as you desire (all or a few, depending upon the look you desire). Any remaining olives can be placed in the center of your platter.
Cut the string cheese half. Each string cheese stick will make two brooms.
Carefully cut slits into lower half of the string cheese stick to form the “broom”. Insert a pretzel stick into the opposite end for the handle. Repeat until all the brooms are formed.
Bring a pot of water to a boil. Remove from heat and blanch chives until they are limp. This will make tying the chives easier and lead to less breakage and frustration. Once the chives have cooled enough to handle, tie toward top of broom for a nice finish.
Layer salami down the center of serving platter, leaving about an inch or so around the rim for the brooms to lay. Place brooms on platter and serve. If desired, crackers can be served alongside the platter.