Big Game Wing Platter (Printable)
A crowd-pleasing platter of crispy wings with buffalo, honey barbecue, and ranch sauces for sharing.
# What goes in:
→ 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 dill, chopped
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 the oven to 450°F. Line two large baking sheets with parchment paper or foil and set a wire rack on each.
02 - Pat the chicken wings 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 the wings in a single layer on the racks. Bake for 25 minutes, flip, then bake another 20–25 minutes, until crisp and golden.
04 - In a small saucepan, melt butter over low heat. Whisk in hot sauce, Worcestershire, and garlic powder. Keep warm.
05 - In a bowl, combine barbecue sauce, honey, and apple cider vinegar. Mix well.
06 - In a bowl, combine mayonnaise, sour cream, chives, parsley, dill, garlic, and lemon juice. Season to taste with salt and pepper. Chill until ready to serve.
07 - Once wings are done, divide into three portions. Toss one third with Buffalo Sauce, one third with Honey Barbecue Sauce, and leave the last third plain. Arrange wings on a large platter with celery and carrot sticks. Serve with ranch sauce for dipping.
# Expert Advice:
01 -
- The baking powder trick creates restaurant-level crispiness without deep frying
- Having three sauce options means everyone finds their favorite
- They reheat surprisingly well if you're feeding a crowd over several hours
02 -
- Wire racks are non-negotiable here—baking directly on the sheet creates soggy bottoms every single time
- Let the wings rest for about 5 minutes after saucing so the coating really sticks to the crispy skin
03 -
- Separate drumettes and flats before cooking so they cook evenly and are easier to grab
- If your oven runs hot, check the wings at 40 minutes to prevent burning