Big Game Wing Platter (Print)
Crispy chicken wings tossed in a tangy BBQ sauce with fresh parsley and crunchy veggie sticks.
# Ingredient List:
→ 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 Steps:
01 - Preheat oven to 425°F. Line two baking sheets with parchment paper or foil and place a wire rack on each sheet.
02 - In a large bowl, combine chicken wings with olive oil, salt, pepper, smoked paprika, and garlic powder. Toss until evenly coated.
03 - Arrange wings in a single layer on the prepared racks. Bake for 35–40 minutes, turning once halfway through, until golden brown, crispy, and cooked through.
04 - While wings bake, combine ketchup, apple cider vinegar, brown sugar, honey, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne in a saucepan over medium heat. Simmer, stirring frequently, for 10–15 minutes until slightly thickened. Remove from heat.
05 - Transfer cooked wings to a large bowl. Pour BBQ sauce over wings and toss thoroughly to coat.
06 - Arrange sauced wings on a serving platter. Garnish with chopped parsley. Serve immediately with celery sticks, carrot sticks, and your choice of dipping sauce.
# Expert Suggestions:
01 -
- The homemade BBQ sauce strikes that perfect balance between tangy and sweet, with just enough heat to keep things interesting
- Crispy skin without the mess of deep frying means you can make a huge batch without your whole house smelling like oil
02 -
- Patting wings completely dry before seasoning makes a huge difference in crispiness
- Let the sauce cool slightly before tossing so it thickens and sticks better to the wings
03 -
- Line your baking sheets with foil under the parchment for effortless cleanup
- Use tongs to toss wings in the sauce so your hands stay clean