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Chicken Wing Platter Recipe

American · Main course · 65 min total

Crispy baked chicken wings with a tangy buffalo sauce, served with crunchy celery and carrot sticks and a creamy blue cheese dip. Perfect for game day or a crowd-pleasing appetizer.

Ingredients

• 2 lbs chicken wings, separated into drumettes and flats
• 1 tbsp baking powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup hot sauce (e.g., Frank's RedHot)
• 1/4 cup unsalted butter, melted
• 1 tbsp honey
• 1 tsp garlic powder
• 4 celery stalks, cut into sticks
• 4 carrots, cut into sticks
• 1/2 cup blue cheese dressing

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top.
2. Pat chicken wings dry with paper towels. In a large bowl, toss wings with baking powder, salt, and pepper until evenly coated.
3. Arrange wings in a single layer on the wire rack. Bake for 45 minutes, flipping halfway through, until golden and crispy.
4. In a small bowl, whisk together hot sauce, melted butter, honey, and garlic powder.
5. Transfer baked wings to a large bowl, pour sauce over, and toss to coat evenly.
6. Arrange wings on a platter with celery and carrot sticks. Serve with blue cheese dressing on the side.

Tips

• For extra crispiness, let the wings dry uncovered in the refrigerator for 1 hour before baking.
• Leftover wings can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10 minutes.
• Substitute blue cheese dressing with ranch dressing if preferred.

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