Big Game Wing Platter (Print Version)

Crispy chicken wings coated in flavorful BBQ sauce, ideal for any gathering or celebration.

# 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

# Directions:

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 Tips:

01 -
  • The homemade BBQ sauce hits that perfect sweet-tangy spot that bottled versions never quite capture
  • Crispy skin without deep frying means less mess and zero guilt
  • These reheat shockingly well for leftovers, if you somehow have any
02 -
  • Pat wings absolutely dry before seasoning for maximum crispiness
  • Sauce only sticks to hot wings—toss immediately while theyre still oven-warm
  • Let the sauce cool slightly before tossing or it will slide right off
03 -
  • Separate wings at the joint yourself for more control over portion sizes
  • Line your baking sheet with foil under the rack to catch drips and save cleanup

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