Big Game Wing Platter (Printable Version)
Crispy chicken wings served hot alongside three classic dipping sauces and fresh veggies.
# 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 (e.g., Franks RedHot)
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 set a wire rack on each sheet.
02 - Pat chicken wings completely dry with paper towels. In a large bowl, toss wings with baking powder, salt, pepper, garlic powder, and smoked paprika until evenly coated.
03 - Arrange wings in a single layer on wire racks. Bake for 25 minutes, flip wings, then bake another 20-25 minutes until skin is crisp and golden brown.
04 - In a small saucepan, melt butter over low heat. Whisk in hot sauce, Worcestershire sauce, and garlic powder until smooth. Keep warm.
05 - In a bowl, combine barbecue sauce, honey, and apple cider vinegar. Mix thoroughly until well incorporated.
06 - In a bowl, combine mayonnaise, sour cream, chives, parsley, dill, minced garlic, and lemon juice. Season with salt and pepper to taste. Refrigerate until serving.
07 - Divide cooked wings into three equal portions. Toss one portion with Buffalo sauce, one portion with Honey Barbecue sauce, and leave remaining portion plain or coat with additional dry rub if desired.
08 - Arrange all wings on a large serving platter with celery and carrot sticks. Serve with chilled ranch sauce for dipping.
# Expert Tips:
01 -
- The baking powder trick creates restaurant-quality crispness without deep frying
- Three sauces mean everyone gets exactly what theyre craving
02 -
- Dry those wings like your life depends on it—any moisture on the skin will steam instead of crisp
- Let the wings rest on the rack for at least 5 minutes after tossing so the sauce sets instead of pooling
03 -
- Refrigerate the seasoned wings uncovered for at least 4 hours before baking for next-level crispy skin
- Invest in a good instant-read thermometer and pull wings at 74°C for juicy, never-dry meat