Big Game Wing Platter (Printable)
A crispy chicken wing platter with three classic dipping sauces, ideal for sharing at game day events.
# 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 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
# How-To Steps:
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 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 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 Tips:
01 -
- You get three distinct flavor profiles on one platter so every guest finds their favorite
- The baking powder method delivers restaurant-quality crispiness without deep frying
- Homemade sauces take minutes and taste infinitely better than bottled versions
02 -
- Dry wings thoroughly before seasoning because any surface moisture will steam instead of crisp during baking
- Letting the seasoned wings rest uncovered in the refrigerator for several hours dramatically improves the final texture
- The wire rack is not optional—baking directly on the pan creates soggy bottoms no matter how long you cook them
03 -
- Letting the wings rest for 5 minutes after tossing in sauce helps the coating adhere better
- If you're short on oven space, cook the wings in shifts rather than overcrowding the racks