A crowd-pleasing game day platter featuring wings, potato skins, sausages, veggies, and dips.
# What Goes In:
→ Chicken Wings
01 - 3.3 lbs chicken wings, separated at joints, tips removed
02 - 2 tbsp olive oil
03 - 1 tsp garlic powder
04 - 1 tsp smoked paprika
05 - 1 tsp salt
06 - ½ tsp black pepper
→ Potato Skins
07 - 4 large russet potatoes
08 - 2 tbsp olive oil
09 - ½ tsp salt
10 - ½ tsp black pepper
11 - 1 cup shredded cheddar cheese
12 - 4 strips bacon, cooked and crumbled
13 - 2 green onions, sliced
→ Mini Sausages
14 - 14 oz smoked cocktail sausages
15 - ½ cup barbecue sauce
→ Veggie Platter
16 - 2 cups celery sticks
17 - 2 cups carrot sticks
18 - 1 cup cherry tomatoes
19 - 1 cup cucumber slices
→ Dips
20 - 1 cup sour cream
21 - ½ cup mayonnaise
22 - 2 tbsp chopped fresh chives
23 - 1 tbsp lemon juice
24 - Salt and pepper to taste
25 - 1 cup ranch dressing
# How to Make It:
01 - Preheat the oven to 425°F.
02 - Toss chicken wings with olive oil, garlic powder, smoked paprika, salt, and black pepper. Arrange wings on a baking sheet and bake for 40 to 45 minutes, turning halfway through, until golden and crispy.
03 - Scrub russet potatoes and prick them with a fork. Bake directly on the oven rack for 1 hour or until tender. Let cool slightly, cut in half, and scoop out most of the flesh, leaving a ½-inch shell.
04 - Brush potato skins with olive oil, season with salt and pepper, and place skin side down on a baking sheet. Fill each with shredded cheddar cheese and crumbled bacon. Return to the oven for 10 minutes until the cheese melts. Garnish with sliced green onions.
05 - Combine smoked sausages and barbecue sauce in a small saucepan. Simmer over medium heat for 8 to 10 minutes, stirring occasionally.
06 - Arrange celery sticks, carrot sticks, cherry tomatoes, and cucumber slices on a large serving platter.
07 - In a small bowl, mix sour cream, mayonnaise, chopped chives, lemon juice, salt, and pepper for the chive dip. Pour ranch dressing into a separate bowl.
08 - Arrange the baked chicken wings, potato skins, simmered sausages, and veggie sticks on a large serving platter. Serve with the prepared dips on the side.
