Big Game Wing Platter

My brother-in-law Mike refused to eat chicken wings for years until he tried these at our Super Bowl party three winters ago. He stood by the platter for twenty minutes, sampling each sauce variation and grilling me about what made them so crunchy. Now he texts me in November every year asking if I'm making them for the big game.

Last year I made a triple batch for my nephew's birthday party and watched the platter disappear in under seven minutes. The kids went crazy for the honey barbecue ones, while all the adults hovered around the buffalo wings, double-dipping like nobody was watching. I've learned to always make extra ranch dip because it somehow vanishes faster than the wings themselves.

Ingredients

• Chicken Wings: The baking powder is what creates that incredible crispy skin without the mess of deep frying, and aluminum-free prevents any metallic taste.
• Seasoning Blend: Garlic powder and smoked paprika add layers of flavor that complement every sauce you might choose to make.
• Buffalo Sauce Components: Real butter makes all the difference here—don't substitute, and keep the heat low so it doesn't separate.
• Honey Barbecue Sauce: The honey adds a sticky sweetness that caramelizes beautifully when tossed with hot wings.
• Ranch Dipping Sauce: Fresh herbs transform this from ordinary dip into something people will actually remember and ask about.

Instructions

Get Your Oven Ready:

Preheat to 230°C (450°F) and set up wire racks on lined baking sheets—air circulation is the secret to maximum crispiness.

Season the Wings:

Pat them completely dry, then toss with the baking powder and spices until every piece is evenly coated.

Bake to Perfection:

Arrange wings in a single layer and bake for 25 minutes, then flip and bake another 20–25 minutes until golden and irresistibly crispy.

Prepare All Three Sauces:

Melt butter and whisk in hot sauce for Buffalo, mix barbecue sauce with honey for the sweet variation, and combine all ranch ingredients with fresh herbs.

Sauce and Serve:

Divide the cooked wings into thirds and toss each portion with your chosen sauce, then arrange on a platter with plenty of celery and carrots.

Save

These wings have become my absolute go-to for any gathering where people are standing around, talking, and maybe shouting at a television. There's something about having to eat with your hands that breaks down barriers and gets everyone laughing and relaxed together.

Making Ahead

I've discovered that coating the wings and refrigerating them uncovered for several hours before baking makes them even crispier. The seasoning really penetrates the meat, and the surface dries out perfectly in the refrigerator. You can make all three sauces up to two days in advance and store them in airtight containers in the refrigerator.

Sauce Variations

Sometimes I switch things up with a garlic parmesan sauce made from melted butter, roasted garlic, and plenty of grated parmesan. An Asian-inspired glaze with soy sauce, ginger, and honey has also become a crowd favorite. The key is keeping the sauces thick enough to coat the wings without making them soggy.

Serving Suggestions

Set up your serving station with plenty of napkins—trust me on this one—and consider offering wet wipes for sticky fingers. A cooler full of ice-cold beer or a pitcher of spicy bloody marys makes everything feel complete.

• Line your serving platter with parchment for easy cleanup
• Keep extra sauce on the side for those who love to double-dip
• Consider offering blue cheese dressing as an alternative to ranch

Save

There's nothing quite like watching a room full of people bond over food they have to eat with their hands. These wings always seem to turn strangers into friends by the time the platter is empty.

Recipe FAQs

→ How can I make the wings extra crispy?

For extra crispiness, coat the wings with baking powder and refrigerate uncovered for 4–8 hours before baking. This helps dry out the skin for a crisper texture.

→ Can I prepare the sauces ahead of time?

Yes, all three sauces—the buffalo, honey barbecue, and ranch—can be made in advance and refrigerated until serving to save time.

→ What are good beverage pairings with this platter?

Crisp lagers or pale ales complement the rich and spicy flavors of the wings and sauces perfectly.

→ Are there alternative dips I can use?

Blue cheese dip can be substituted for ranch sauce to add a tangy, creamy alternative that pairs well with wings.

→ Is it necessary to separate drumettes and flats?

Separating drumettes and flats allows for even cooking and easier serving, though it's optional based on preference.