Bat Wings
Bat wings are whole chicken wings left completely intact: the drumette, the flat (wingette), and the tip all still connected as one piece rather than cut apart. The name comes from how the wing looks once it's spread open before cooking, the joints splay outward into a shape that resembles a bat's wing. It's not a different bird part or breed, just a seasonal nickname (common around Halloween) for what butchers usually call a whole wing or 3-joint wing.
Varieties
Grocery stores typically sell wings two ways: 'party wings' (flat and drumette only, tip already removed and often pre-separated) and whole wings with all three joints intact, which is what's being marketed as 'bat wings.' There's no biological difference between the chicken used for either, it's purely how the wing is cut.
Buying tips
Look for packages labeled 'whole wings' or '3-joint wings' if the store doesn't use the term 'bat wings' directly. Choose wings that are similar in size for even cooking, with tight, unblemished skin and minimal ice glaze in the freezer case, which can signal freezer burn.
Substitutes
Separated party wings (flats and drumettes, tips removed) — 1:1 by weight
Same bird, same flavor, but cut into two uniform pieces so they cook faster and more evenly. You lose the whole-wing shape and presentation.
Whole turkey wings — 1:1 by weight
Much larger and meatier with a similar three-joint structure. Needs roughly 20 to 30 extra minutes of cook time and works better cut into pieces for even cooking.
Chicken drumsticks — 1:1 by piece count
Good stand-in for finger-food appetizers and rubs or sauces, but the shape and skin-to-meat ratio are different, so texture won't match closely.
Storage
Keep raw bat wings refrigerated and use within 1 to 2 days, or freeze in a sealed bag for up to 9 months. Thaw in the refrigerator overnight rather than at room temperature to keep the skin from getting slimy.
How to use
Bat wings work well anywhere a standard wing does: deep-fried, baked, grilled, or smoked. Because the tip is still attached, it can char or dry out faster than the meatier sections, so many cooks either trim the tip off before cooking or angle the wing so the tip sits away from direct heat. The connected shape holds moisture well during longer, slower cooking methods like smoking.
What it pairs with
Classic pairings include buffalo sauce with blue cheese or ranch dip, dry rubs with a squeeze of lime, and celery or carrot sticks on the side. They pair well with cold lager or a crisp cider for Halloween party spreads.
Nutrition
Chicken wings are high in protein and fat, with most of the fat concentrated in the skin. A whole wing (all three sections) runs roughly 200 to 240 calories before sauce, depending on size and cooking method.
FAQ
Are bat wings a special type of chicken part?
No. They're standard chicken wings sold whole, with all three joints (drumette, flat, and tip) still attached. The name is a seasonal marketing term, not a different cut.
Should the tip be removed before cooking bat wings?
It's optional. Trimming the tip reduces the risk of it burning or drying out during high-heat cooking, but leaving it on gives a fuller, more dramatic shape and the tip can be saved afterward for stock.
Do whole bat wings take longer to cook than separated wings?
Yes, typically 5 to 10 minutes longer at the same temperature, since the joint areas are thicker and the connected shape slows heat penetration compared to flat, separated pieces.
Can you find bat wings at a regular grocery store?
Usually yes, though they may just be labeled 'whole chicken wings.' Some stores add Halloween-specific 'bat wing' signage on the same product in late October.
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