I know what you’re thinking. Bat Wing Soup? Seriously?
But before you judge, hear me out. This isn’t some spooky potion; it’s the most unexpectedly delicious, soul-warming bowl of comfort you’ll ever make. I stumbled upon this recipe during a chaotic Halloween potluck, and it stole the show.
Forget everything you think you know. This bat wing soup recipe is about to become your new secret weapon for cold nights and impressed guests. Trust me on this one.
This isn’t your average broth.
The magic of this bat wing soup lies in its deep, smoky flavor and incredible texture. It has this rich, almost mythical quality that makes you feel like you’re eating something truly special. It’s the kind of dish that sparks conversation and has everyone asking for the recipe.
Who knew something with such a wild name could be so utterly craveable and perfect for a cozy night in?
Table of Contents
Bat Wing Soup
Equipment
- large stockpot For searing and simmering.
- Tongs To handle hot chicken wings safely.
- wooden spoon For stirring aromatics and broth.
- ladle For serving the soup.
Ingredients
- 1 lb chicken wings
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 8 cups rich chicken stock
- 1 cup dried black fungus or wood ear mushrooms, reconstituted
- 2 tbsp soy sauce
- 1 tbsp smoked paprika
- 1 tsp black pepper
- to taste salt
- for garnish fresh parsley
Instructions
- Pat chicken wings dry with paper towels. This helps them crisp when searing.
- Heat olive oil in a large stockpot over medium-high heat. Sear the wings until golden brown on all sides. Remove and set aside.
- In the same pot, sauté onion and garlic until fragrant and translucent, about 5 minutes.
- Return wings to the pot. Add chicken stock, reconstituted mushrooms, soy sauce, smoked paprika, and pepper. Bring to a boil, then reduce to a low simmer for 45 minutes.
- Remove wings, shred the meat from the bones, and return the meat to the pot. Discard bones. Taste and adjust with salt and pepper. Garnish with parsley and serve hot.
Notes
Nutrition
Bat Wing Soup Ingredients
Gathering the components for this gothic masterpiece is half the fun. The star might sound exotic, but I promise it’s accessible. Here’s your shopping list for the most flavorful bat wing soup of your life.
- 1 lb chicken wings (our “bat wings” – trust me, it works)
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 8 cups rich chicken stock
- 1 cup dried black fungus or wood ear mushrooms
- 2 tbsp soy sauce
- 1 tbsp smoked paprika (for that essential smoky essence)
- 1 tsp black pepper
- Salt, to taste
- Fresh parsley, for garnish
Step-by-Step Bat Wing Soup Instructions
- Prep your wings.
Pat the chicken wings completely dry with paper towels. This is the secret to getting a gorgeous, crispy skin texture that mimics that leathery wing vibe.
- Sear for flavor. Heat the olive oil in a large stockpot over medium-high heat.
Sear the wings until they are golden brown on all sides. Don’t skip this step! It builds the foundational flavor for your entire bat wing soup.
- Sauté the aromatics.
Remove the wings and set aside. In the same pot, add the onion and garlic, sautéing until fragrant and translucent. You’re basically building layers of flavor here.
- Simmer to perfection.
Return the wings to the pot. Add the chicken stock, reconstituted mushrooms, soy sauce, and smoked paprika. Bring to a boil, then reduce to a low simmer for 45 minutes.
- Shred and serve.
Carefully remove the wings. Let them cool slightly before shredding the meat from the bones and returning it to the pot. Discard the bones.Season your bat wing soup with salt and pepper, garnish with parsley, and serve immediately.
Bat Wing Soup Storage Instructions
This soup is a fantastic make-ahead meal. Let it cool completely before storing. In the fridge, it stays fresh in an airtight container for up to 4 days.
For the freezer, portion it out and it will keep its quality for 3 months. IMO, the flavors meld even more overnight. To reheat, thaw in the fridge if frozen and warm gently on the stove.
Why You’ll Love This Bat Wing Soup
- Unbeatable Flavor: The combination of smoky paprika, savory chicken, and earthy mushrooms creates a deeply complex and satisfying taste.
- Conversation Starter: The name alone guarantees this dish will be the center of attention at any dinner party or family gathering.
- Meal Prep Hero: It doubles or triples beautifully, making it a perfect solution for a week of easy, delicious lunches.
Common Bat Wing Soup Mistakes to Avoid
- Skipping the sear. You’ll miss out on tons of deep, savory flavor.
Just don’t do it.
- Overcooking the garlic. Burnt garlic turns bitter and will ruin the whole pot. Sauté until just fragrant.
- Not seasoning at the end. Always taste and adjust salt and pepper after cooking. Broths absorb salt differently.
Bat Wing Soup Alternatives and Variations
This recipe is surprisingly flexible!
For a spicy kick, add a teaspoon of chili flakes or a diced chili pepper with the aromatics. To make it gluten-free, ensure your soy sauce is a tamari alternative. For a different protein, try using turkey wings for an even more robust flavor.
The mushroom variety can also be swapped for shiitake or cremini.
FAQs
Can I freeze this bat wing soup?
Absolutely! This soup freezes exceptionally well. Just make sure to cool it completely before transferring it to freezer-safe bags or containers.
It’s a lifesaver for future busy nights.
What’s the best substitute for the chicken wings?
If you’re not a fan of wings, chicken thighs are the best substitute. They offer the same rich, dark meat flavor and hold up beautifully to the long simmering time without drying out.
How long does bat wing soup stay fresh in the fridge?
When stored properly in a sealed container, your soup will stay delicious and safe to eat for 3 to 4 days. Always give it a good sniff test if you’re unsure!
Is this bat wing soup kid-friendly?
It can be!
The name is obviously a fun hook. Most kids love the rich broth and tender chicken. If yours are wary of mushrooms, you can chop them very finely or purée a portion of the soup to thicken it without visible chunks.
Can I prep bat wing soup ahead of time?
100%.
This is one of those recipes that arguably tastes better the next day. You can make the entire soup, let it cool, and store it for reheating later. It’s the ultimate easy weeknight dinner solution.
Final Thoughts on Bat Wing Soup
This bat wing soup recipe is a testament to not judging a dish by its name.
It’s hearty, flavorful, and surprisingly simple to make. I hope it finds a regular spot in your recipe rotation and brings a little playful magic to your table. Give this bat wing soup a try this week and tag me in your photos!