Chicken Wing Charcuterie Board
Create a delicious chicken wing charcuterie board with crispy baked wings, Buffalo sauce, and fresh veggies. Perfect for game day parties and entertaining guests.
Equipment
- paper towels
- large bowl
- wire rack
- large baking sheet
- oven
- instant-read thermometer
- small saucepan
- measuring spoons
- cutting board
- knife
- measuring cups
- serving bowls
- large platter
Ingredients
Chicken Wings
- 3 pounds chicken wings separated into flats and drumettes
- 1 tablespoon olive oil
- 1 teaspoon baking powder aluminum-free
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
Buffalo Sauce
- 1/2 cup unsalted butter melted
- 1/2 cup hot sauce e.g., Frank's RedHot
- 1/2 teaspoon garlic powder
Accompaniments
- 1 cup ranch dressing
- 1 cup blue cheese dressing
- 4 celery stalks cut into 3-inch sticks
- 1 cup carrot sticks
- 1 cup pickle spears
- 2 tablespoons fresh parsley finely chopped
Instructions
- Thoroughly pat the chicken wings very dry with paper towels; this is a crucial step for crispy results. In a large bowl, combine the dried wings with olive oil, baking powder, kosher salt, and freshly ground black pepper. Toss vigorously until all the wings are evenly coated in the mixture. The baking powder helps to draw moisture from the skin and promote a wonderfully crispy texture.
- Arrange the seasoned wings in a single layer on a wire rack placed over a large baking sheet. Ensure there is adequate space between each wing to allow for proper air circulation, which is key to achieving maximum crispiness. Bake in a preheated 400°F (200°C) oven for 45 to 55 minutes, flipping the wings halfway through the cooking time, until they are deeply golden brown and crispy all over. The internal temperature of the thickest part of the wing should register 165°F (74°C) on an instant-read thermometer.
- While the wings are baking, melt the unsalted butter in a small saucepan over medium-low heat. Once the butter is fully melted, remove the saucepan from the heat. Stir in the hot sauce and garlic powder until both ingredients are completely combined and the sauce is smooth. Keep this sauce warm until you are ready to use it.
- Once the wings are perfectly baked and crispy, transfer about half of them to a clean, large bowl. Pour the warm Buffalo sauce over these wings and gently toss until each piece is thoroughly coated in the flavorful sauce. Leave the remaining wings plain to offer a variety of flavor options on your board.
- Pour the ranch dressing and blue cheese dressing into separate small serving bowls. Arrange these dressing bowls on your large charcuterie board or platter. Artfully scatter the prepared celery sticks, carrot sticks, and pickle spears around the board, leaving ample space in the center for the star of the show – the chicken wings.
- Carefully arrange both the plain crispy wings and the Buffalo-sauced wings on the large serving board, intermingling them for visual appeal. Strategically place the small bowls of dressing within easy reach of the wings. Fill in any remaining gaps on the board with additional celery, carrots, or pickle spears to create a lush, appealing presentation.
- Sprinkle the finely chopped fresh parsley evenly over the entire charcuterie board. The vibrant green parsley will add a fresh aroma and a beautiful pop of color. Serve your chicken wing charcuterie board immediately, inviting guests to enjoy the variety of flavors and textures with their choice of dippers.
Notes
Patting the wings dry is crucial for crispy results. Baking powder helps draw out moisture for extra crispiness. Leave half the wings plain for variety.