Big Game Wing Platter (Print Version)
A platter of crispy chicken wings tossed in a tangy BBQ sauce, ideal for sharing at any event.
# What You'll Need:
→ Chicken Wings
01 - 3.3 lbs chicken wings, tips removed, separated at the joint
02 - 2 tbsp olive oil
03 - 1 ½ tsp kosher salt
04 - 1 tsp freshly ground black pepper
05 - 1 tsp smoked paprika
06 - ½ tsp garlic powder
→ BBQ Sauce
07 - 1 cup ketchup
08 - ¼ cup apple cider vinegar
09 - ¼ cup brown sugar
10 - 2 tbsp honey
11 - 1 tbsp Worcestershire sauce
12 - 1 tbsp Dijon mustard
13 - 1 tsp smoked paprika
14 - ½ tsp garlic powder
15 - ½ tsp onion powder
16 - ½ tsp ground black pepper
17 - ½ tsp salt
18 - ¼ tsp cayenne pepper
→ Garnishes
19 - 2 tbsp chopped fresh parsley
20 - Celery sticks
21 - Carrot sticks
22 - Ranch or blue cheese dressing for dipping
# How to Cook:
01 - Preheat oven to 425°F. Line two baking sheets with parchment paper or foil and set a wire rack on each.
02 - In a large bowl, toss chicken wings with olive oil, salt, pepper, smoked paprika, and garlic powder until evenly coated.
03 - Arrange wings in a single layer on the prepared racks. Bake for 35–40 minutes, turning once halfway, until golden, crispy, and cooked through.
04 - While wings bake, prepare the BBQ sauce: In a saucepan over medium heat, combine all BBQ sauce ingredients. Simmer, stirring frequently, for 10–15 minutes until slightly thickened. Remove from heat.
05 - When wings are done, transfer to a large bowl. Pour BBQ sauce over wings and toss to coat thoroughly.
06 - Arrange wings on a platter. Garnish with chopped parsley. Serve immediately with celery, carrot sticks, and your preferred dipping sauce.
# Expert Advice:
01 -
- The homemade BBQ sauce puts bottled versions to shame and comes together in minutes
- Crispy skin without deep frying means less mess and guilt
- These reheat beautifully so you can make them hours before kickoff
02 -
- Dry your wings thoroughly with paper towels before seasoning. Water is the enemy of crispy skin.
- Let the BBQ sauce cool slightly before tossing. Hot sauce can make the wings soggy too quickly.
03 -
- Separate the wings at the joint yourself. It takes two minutes and saves money compared to buying preseparated ones.
- If you are feeding a crowd, make two pounds. People always eat more than they think they will.