Save A festive and crowd-pleasing platter featuring classic game day favorites—perfect for sharing at your next football tailgate. Includes crispy chicken wings, loaded potato skins, smoky sausages, fresh veggie sticks, and creamy dips.
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Ingredients
- Chicken Wings: 1.5 kg (3.3 lbs) chicken wings separated at joints tips removed, 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, ½ tsp black pepper
- Potato Skins: 4 large russet potatoes, 2 tbsp olive oil, ½ tsp salt, ½ tsp pepper, 1 cup shredded cheddar cheese, 4 strips bacon cooked and crumbled, 2 green onions sliced
- Mini Sausages: 400 g (14 oz) smoked cocktail sausages, ½ cup barbecue sauce
- Veggie Platter: 2 cups celery sticks, 2 cups carrot sticks, 1 cup cherry tomatoes, 1 cup cucumber slices
- Dips: 1 cup sour cream, ½ cup mayonnaise, 2 tbsp chopped fresh chives, 1 tbsp lemon juice, Salt and pepper to taste, 1 cup ranch dressing
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Instructions
- Preheat Oven:
- Preheat oven to 220°C (425°F).
- Toss Chicken Wings:
- Toss chicken wings with olive oil, garlic powder, smoked paprika, salt, and pepper. Arrange on a baking sheet and bake for 40 45 minutes turning halfway until golden and crisp.
- Bake Potatoes:
- Scrub potatoes, prick with a fork, and 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 1 cm (½-inch) shell.
- Prepare Potato Skins:
- Brush potato skins with olive oil, season with salt and pepper, and place skin-side down on a baking sheet. Fill each with cheddar cheese and bacon. Return to oven for 10 minutes until cheese melts. Sprinkle with green onions.
- Cook Sausages:
- Meanwhile, combine smoked sausages with barbecue sauce in a small saucepan. Simmer over medium heat for 8 10 minutes, stirring occasionally.
- Arrange Veggies:
- Arrange celery, carrot, cherry tomatoes, and cucumber on a large serving platter.
- Make Chive Dip:
- For the chive dip, mix sour cream, mayonnaise, chives, lemon juice, salt, and pepper in a small bowl. Place ranch dressing in a separate bowl.
- Assemble Platter:
- Arrange wings, potato skins, sausages, and veggie sticks on a large platter. Serve with dips on the side.
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Required Tools
Baking sheets, Saucepan, Mixing bowls, Sharp knife, Cutting board, Serving platter
Allergen Information
Contains: Dairy (cheese, sour cream, ranch), Eggs (mayonnaise, ranch), Gluten (sausages may contain gluten), Pork (bacon, sausages). Always check ingredient labels for hidden allergens.
Nutritional Information
Calories: 560, Total Fat: 32 g, Carbohydrates: 34 g, Protein: 32 g
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Kitchen Guide
- → How do I get crispy chicken wings?
Toss wings in olive oil and spices then bake at 425°F for 40–45 minutes, turning once for even crispiness.
- → What’s the best way to prepare loaded potato skins?
Bake potatoes whole, scoop out most flesh leaving the skin, then fill with cheddar and bacon before baking again until cheese melts.
- → How should sausages be cooked in this spread?
Simmer smoked cocktail sausages in barbecue sauce over medium heat for 8–10 minutes to infuse flavor.
- → What veggies work best for the platter?
Celery sticks, carrot sticks, cherry tomatoes, and cucumber slices provide a refreshing and colorful crunch.
- → How can I make the dips flavorful and fresh?
Combine sour cream, mayonnaise, chives, lemon juice, salt, and pepper for a tangy chive dip; serve ranch dressing separately.
