Spooky Snacks: Create Your Own Grilled Halloween Feast

From ghouls and gremlins to spooks and scares, the one thing that shouldn’t be scary is your Halloween snacks. Create a spooktacular Halloween feast with these tasty grilled snacks, and then gather around your fire pit to tell ghost stories and enjoy time with friends and family.

Grilled Bat Wings

Photo: Google Royalty Free

This twist on chicken wings is terrifying and tasty. Pair with a nice Oktoberfest beer and your favorite horror movie.

What you need

  • 1 cup soy sauce
  • 1/4 cup plus 2 tbsp oyster sauce
  • 1/4 cup light brown sugar
  • 1/4 cup black bean sauce
  • 1 tsp black paste food coloring
  • 20 large whole chicken wings with tips

What to do

  1. In a medium bowl, whisk together soy sauce, oyster sauce, sugar, black bean sauce, and food coloring. Set 1/3 cup of the soy sauce mixture aside.
  2. Place chicken wings in a large resealable plastic bag and pour remaining soy sauce mixture over wings; seal bag. Turn bag until wings are well coated. Refrigerate, and let marinate for at least 2 hours and up to 8 hours, turning chicken wings every 30 minutes to coat.
  3. Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
  4. Remove wings from marinade, shaking off any excess; discard marinade. Place them in an even layer on prepared baking sheets, arranging them so that the wings are extended. Bake until juices run clear, 20 to 25 minutes, brushing with reserved soy sauce mixture every 10 minutes. Remove from oven and brush with any remaining soy sauce mixture. Let cool slightly on a wire rack before serving.

Acorn Squash Grilled Pumpkins

Halloween and pumpkins go together like trick or treating. This healthy grilled Halloween treat can be used as a side dish or an entrée. Use a permanent marker to draw on jack-o’-lantern faces before grilling for extra scares.

What you need

  • 3–5 acorn squash
  • 1 egg
  • 1/2 cup each celery and onion, finely chopped
  • 2 chili peppers, roasted, seeded, ribbed, and finely chopped
  • 1/2 cup hot water
  • BBQ rub or salt and pepper

What to do

  1. Cut a flat spot in the bottom of the jack-o’-lantern so it does not tip over while it’s on the grill or the plate. Cut the top off, about a 1/2-inch down, to create a nice top hat for our scary squash. (For ease of grilling, you may need to cut the squash in half lengthwise.)
  2. Using a spoon, scoop out the seeds and set them aside. The seeds can be disposed of or cleaned, dried, seasoned, and roasted into a very healthy salty snack. Season the inside. Put a pat of butter into each cavity.
  3. Add stuffing. Do not pack it in tightly. The stuffing must come to temperature before serving, which will be much easier if the stuffing is not jam-packed into the cavity.
  4. Using a permanent marker, draw an extremely scary jack-o’-lantern face on the squash.
  5. Prepare a medium (350-degree) fire under a clean grill. Grill for 30 minutes to 1 hour or until the squash is tender and the stuffing reaches an internal temperature of 165 degrees.

Devils on Horseback

Devils on horseback are the perfect combination of sweet and savory. Grill them up for your gang of ghouls and serve warm.

What you need

  • 8 slices bacon, cut into thirds
  • 24 prunes, pitted

What to do

  1. Preheat grill to 400 degrees. Line a large rimmed baking sheet with foil. Wrap bacon pieces around prunes and secure with toothpicks. Bake on sheet until bacon is browned, about 15 minutes, flipping halfway through. Serve warm.

Brain Punch

Zombies aren’t the only ones that’ll be chasing brains this Halloween. This healthy and tasty seafood treat is easy to prepare and sure to cause a scare.

What you need

  • 3 lbs frozen shrimp with tails
  • 1/4 cup grilled red sweet peppers
  • 1 cup chicken broth
  • 1 tsp unflavored gelatin
  • 1 1/2 tsp finely shredded lemon peel
  • 1/4 cup lemon juice
  • 3 tbsp tomato paste
  • 1 tbsp honey
  • 3 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/4 tsp cayenne pepper

What to do

  1. In a 1 1/2-quart glass bowl (3 inches high, 7 1/2 inches in diameter), begin arranging shrimp, tails toward the center, in a circle to make a flat layer in the bottom of the bowl. (Only the round backs of the shrimp should be visible from the outside of the bowl.) Repeat layers until bowl is full, pressing down every couple layers. As bowl fills up, tuck strips of the roasted red pepper in and around shrimp to form “blood vessels.” (It helps to peer through the sides of the bowl to adjust as necessary.) When bowl is full, press down firmly with a plate that fits inside the bowl. Set aside.
  2. In a small saucepan, combine chicken broth and unflavored gelatin; let stand 5 minutes. Cook and stir over medium heat until gelatin has dissolved. Whisk in lemon peel, lemon juice, tomato paste, honey, garlic, salt, ginger, and cayenne pepper until combined. Pour mixture over shrimp. Cover and chill at least 5 hours or overnight.
  3. To unmold, set bowl in a sink filled with warm water for several seconds. Then cover with a large plate with sides that extend past the bowl edge. Invert plate and bowl together and remove bowl to unmold. Cover and chill until needed (up to 24 hours). Makes 12 appetizer servings.

Grilled Rat Pie

Rat not included! This delightfully disgusting take on the classic pecan pie will delight children and adults alike. Stage it with some ratty Halloween decorations for added effect.

What you need

  • 1 cup butter (2 sticks)
  • 1/2 cup cold water
  • 2 1/2 cups flour
  • 1/2 tsp salt
  • 1/2 cup flour for rolling out dough
  •  8 store-bought caramels cut in half
  • 1/2 cup pecan pieces
  • 1/4 cup dark corn syrup
  • 1/2 cup sugar
  • 1 1/2 tbsp butter
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • 1 egg, lightly beaten
  • 1 tablespoon oil

What to do

  1. Cut butter into 1/2-inch cubes and refrigerate. Measure the water and refrigerate. In a small mixing bowl, add flour and salt and mix well. Add in the cold butter until the mixture resembles coarse breadcrumbs. Slowly add water, mixing continuously, until a dough ball is formed. Seal the dough ball in plastic wrap and place in the refrigerator overnight.
  2. Sprinkle countertop or cutting board generously with flour. Remove dough from the refrigerator, place onto the floured prep area, and roll out to a thickness of 1/8 inch. Cut the dough into 5- to 6-inch-diameter circles, removing extra dough from the prep area to reroll and make more pie shells. Immediately peel, lift, and flip the dough circles, making sure they don’t stick. Yield should be 8 pie shells.
  3. Preheat the grill using charcoal, until the internal temperature reaches 400 degrees Fahrenheit.
  4. Place 2 caramel halves and 1 tablespoon of pecans onto the center of each dough circle.
  5. Combine corn syrup, sugar, butter, vanilla extract, and salt in a small saucepan over low heat. Mix until the ingredients are combined. Remove from the heat and stir in the egg once the mixture has cooled. Chill the filling for 15 minutes or until it has thickened slightly. Add 4 teaspoons of the cold filling mixture over the caramels and pecans in the center of each dough circle.
  6. Lightly moisten the edges of the dough with water. Fold the dough in half, creating a half-moon with filling. Gently press the pie edges together and crimp them with a fork.
  7. Prep the charcoal grill grate by using a grill brush and brushing on a light coat of oil. Transfer the pies to the grill and cook over direct heat, uncovered, for 3 minutes on each side or until the dough turns a crispy golden brown. Remove from the grill and serve.


Turn your summer grillfest into a Halloween spookfest with these easy recipes. For more tips on tasty grilled treats, check out the Eagle Bay Blog.