Big Game Wing Platter

My brother-in-law Mark showed up at our Super Bowl party five years ago with a sheet tray of wings that disappeared in twelve minutes flat. Everyone kept asking where he ordered them from, and when he said homemade, I knew I had to learn his secret. Now wing night is a monthly tradition at our house, and the whole neighborhood knows when my oven hits that high heat.

Last fall, my daughter asked if we could have a wing tasting party for her birthday instead of cake. I set up three stations and let her friends toss their own wings with whatever sauce spoke to them. The kitchen was chaos, but watching twelve-year-olds debate the merits of Buffalo versus barbecue was absolutely worth the cleanup.

Ingredients

• Chicken wings: The drumettes and flats cook evenly, while removing tips prevents burning and makes for cleaner eating
• Baking powder: This magical ingredient raises the pH of the skin, helping it crisp up beautifully in the oven
• Kosher salt: The coarse crystals distribute better and stick to the wings more evenly than table salt
• Garlic powder and smoked paprika: This combination layers savory and smoky notes that stand up to bold sauces
• Hot sauce and butter: The classic Buffalo ratio that creates that silky, tangy coating we all crave
• Honey and barbecue sauce: Sweetness balances the heat and adds a sticky glaze that caramelizes slightly
• Mayonnaise and sour cream: The dual dairy base gives the ranch dip its signature velvety texture
• Fresh herbs: Chives, parsley, and dill bring brightness that cuts through the rich chicken and sauces

Instructions

Get your oven screaming hot:

Crank that oven to 230°C and set up your racks with wire cooling racks nested inside lined baking sheets—this air circulation is the secret to crispy skin

Coat the wings thoroughly:

Toss those dried wings with the baking powder and spices until every piece is dusted, then let them sit while the oven finishes heating

Flip halfway through:

Bake for 25 minutes, then carefully turn each wing and give them another 20 to 25 minutes until theyre deep golden and audibly crispy

Whisk up your sauces while the wings bake:

Melt butter into hot sauce for Buffalo, stir honey into barbecue, and mix that creamy ranch with fresh herbs and garlic

Toss and serve immediately:

Divide the crispy wings into three batches and coat them in their respective sauces, then pile everything onto a platter with crisp celery and carrots

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The first time I made these for my book club, one member confessed she'd been eating wings wrong her entire life. I showed her how to grab both drumette and flat together, twist slightly, and pull them apart in one clean motion. She said that single tip changed her entire wing-eating life, and now she teaches it to her grandkids.

Mastering the Crisp

I learned the hard way that crowding the pan is the death of crispy wings. Give each piece some breathing room on that wire rack, and resist the urge to shuffle them around too much. Let the hot air do its work undisturbed.

Sauce Balance

Start with less sauce than you think you need—you can always add more, but you cannot take it back once the wings are drowning. I keep a small bowl of each sauce on the side for people who want to double-dip their way to flavor town.

Timing Everything Perfectly

The wings need to hit the table while theyre still hot enough to steam slightly when you break them apart. Have your platter ready, your sauces warm, and your people gathered before that timer beeps.

• Pre-cut all your veggie sticks and store them in cold water until serving time
• Warm your sauces gently while the wings finish their second bake
• Line your serving platter with parchment for easy cleanup after the game

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These wings have turned ordinary Tuesdays into celebrations and quiet weekends into reasons to gather friends. Theres something primal and wonderful about eating food with your hands, sauce on your chin, surrounded by people you love.

Questions & Answers

→ How do baking powder and spices affect chicken wings?

Baking powder helps draw out moisture and crisp the skin, while spices like smoked paprika and garlic powder add depth and aroma to the wings.

→ What makes the buffalo sauce flavorful?

Buffalo sauce combines hot sauce with melted butter, Worcestershire sauce, and garlic powder, creating a spicy, tangy, and smooth coating.

→ How should the wings be arranged for baking?

Place wings on wire racks over baking sheets in a single layer, allowing hot air to circulate and crisp the skin evenly.

→ What are good accompaniments for this wing platter?

Celery and carrot sticks provide a crunchy, fresh contrast, while the trio of sauces offers a variety of flavors to suit different tastes.

→ Can the sauces be made ahead of time?

Yes, all sauces can be prepared in advance and chilled, allowing flavors to meld and saving time during final assembly.