Blue's Smoky Mountain Platter Recipe

Prepare Pretzels

Preheat oven to 425°F (220°C). If pretzels are frozen, thaw according to package. In a wide shallow pot, bring 6 cups water to a gentle simmer and stir in 3 tablespoons baking soda until dissolved. Using tongs, briefly dip each pretzel into the baking soda bath for 20–30 seconds, turning to coat—this creates the classic brown crust. Place pretzels on a parchment-lined baking sheet, brush with melted butter and sprinkle with coarse sea salt. Bake 10–12 minutes or until deep golden brown. Remove and keep warm.

Make Beer Cheese

While pretzels bake, combine 1 cup beer and 2 ounces softened cream cheese in a medium saucepan over low heat. Whisk until cream cheese melts and mixture is smooth. Gradually add 2 cups shredded sharp cheddar, stirring until melted and smooth. Stir in 1 teaspoon yellow mustard, 1 teaspoon Worcestershire, and 1 teaspoon smoked paprika. If cheese is too thin, mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry and whisk into the cheese until thickened. Keep warm on lowest heat, stirring occasionally to prevent skin.

Bread the Cheese Sticks

Freeze mozzarella sticks for 30–45 minutes to firm (this prevents leaking). Set up a breading station: bowl 1 with 1 cup flour, bowl 2 with 2 beaten eggs plus 2 tablespoons cold water, bowl 3 with 2 cups panko, 1 tablespoon grated Parmesan, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon salt and 1 teaspoon black pepper. One at a time: roll each chilled cheese stick in flour, shake off excess, dip in egg wash, then press into panko mixture to fully coat. For extra-crisp, double-dip: return to egg then panko again. Place breaded sticks on a tray and freeze 15 minutes before frying/ baking.

Cook the Sticks

Deep-fry: heat vegetable oil in a heavy pot to 350°F (175°C). Fry 3–4 sticks at a time for 1–1.5 minutes until golden brown; remove with a slotted spoon to paper towels. Oven-bake (lower oil option): preheat oven to 425°F (220°C), place breaded sticks on a parchment-lined sheet, spray lightly with cooking oil, bake 8–10 minutes flipping once until golden and cheese is melted. Keep warm and arrange on platter with marinara for dipping.

Marinate & Coat

In a bowl, toss 1 lb cut chicken pieces with 3 tablespoons buttermilk and 1 teaspoon hot sauce; let sit 10 minutes. In a second bowl combine 3 tablespoons flour, 2 tablespoons cornstarch, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 3 teaspoons salt and 1 teaspoon black pepper. Dredge each marinated piece in the dry mix, pressing to adhere; place on a tray.

Fry & Toss

Heat 2 cups vegetable oil in a heavy pot to 350°F (175°C). Fry chicken in batches, 3–4 minutes per batch, until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack over paper towels. In a saucepan, warm 1 cup buffalo wing sauce with 2 tablespoons unsalted butter until melted and glossy. Toss fried chicken pieces in the warmed sauce until evenly coated. Keep warm on the rack briefly to set the coating.

Warm marinara and ranch slightly if desired. On a generous serving platter arrange: two halved jumbo pretzels or whole pretzels (depending on size) with a bowl of beer cheese beside them, a cluster of 8 Moose-A-Rella sticks with a ramekin of marinara, and a mound of sauced boneless wings. Garnish with chopped fresh parsley and place lemon wedges on the side. Serve immediately so pretzels are warm, cheese is melty, sticks are hot and wings are crisp.