Big Game Wing Platter (Printable)
Crispy chicken wings served with three flavorful sauces for perfect game day enjoyment.
# What You'll Need:
→ Chicken Wings
01 - 4.5 lbs chicken wings, tips removed, drumettes and flats separated
02 - 2 tbsp baking powder, aluminum-free
03 - 2 tsp kosher salt
04 - 1 tsp freshly ground black pepper
05 - 1 tsp garlic powder
06 - 1 tsp smoked paprika
→ Buffalo Sauce
07 - 1/2 cup hot sauce
08 - 1/4 cup unsalted butter
09 - 1 tsp Worcestershire sauce
10 - 1/2 tsp garlic powder
→ Honey Barbecue Sauce
11 - 1/2 cup barbecue sauce
12 - 2 tbsp honey
13 - 1 tsp apple cider vinegar
→ Ranch Dipping Sauce
14 - 1/2 cup mayonnaise
15 - 1/2 cup sour cream
16 - 2 tbsp chopped fresh chives
17 - 2 tbsp chopped fresh parsley
18 - 1 tbsp chopped fresh dill
19 - 1 small garlic clove, minced
20 - 1 tsp lemon juice
21 - Salt and pepper to taste
→ For Serving
22 - Celery sticks
23 - Carrot sticks
# Directions:
01 - Preheat oven to 450°F. Line two large baking sheets with parchment paper or foil and place a wire rack on each sheet.
02 - Pat chicken wings completely dry with paper towels. In a large bowl, toss wings with baking powder, kosher salt, black pepper, garlic powder, and smoked paprika until evenly coated.
03 - Arrange seasoned wings in a single layer on wire racks. Bake for 25 minutes, flip wings, then continue baking for 20-25 minutes until skin is crisp and golden brown.
04 - Melt butter in a small saucepan over low heat. Whisk in hot sauce, Worcestershire sauce, and garlic powder until smooth. Keep warm over low heat.
05 - Combine barbecue sauce, honey, and apple cider vinegar in a bowl. Mix thoroughly until well incorporated.
06 - Combine mayonnaise, sour cream, chives, parsley, dill, minced garlic, and lemon juice in a bowl. Season with salt and pepper to taste. Refrigerate until serving.
07 - Divide cooked wings into three equal portions. Toss one portion with Buffalo Sauce, second portion with Honey Barbecue Sauce, and leave final portion plain. Arrange wings on a large platter with celery and carrot sticks. Serve with ranch dipping sauce.
# Expert Advice:
01 -
- The baking powder trick creates restaurant-level crunch without deep frying
- Three sauces mean everyone gets exactly what theyre craving
02 -
- Dont overcrowd the racks or the wings will steam instead of crisp, leaving you with soggy skin
- The baking powder can leave a slight white residue, but it bakes off completely and is worth the texture payoff
03 -
- Let the wings rest for five minutes after baking so they stay extra crispy when sauced
- The wire rack investment is worth it if you make wings often, they make a huge difference