Jumbo Wing Platter Recipe

Prep

Pat 8 wings (or boneless chicken pieces) dry with paper towels. If using traditional wings, separate drumette and wingette at the joint if not already cut. Season evenly with 1 tsp salt and 1 tsp black pepper. For traditional wings, toss with 1 tbs baking powder to help achieve a crisp skin; for boneless, toss with 2 tbs cornstarch to lightly coat.

Fry or bake

Frying: Heat 1 cup vegetable oil in a deep skillet or pot to 350°F (175°C). Carefully add wings in a single layer, not overcrowding, and fry 8–10 minutes for traditional wings (until internal temp 165°F and skin golden) or 4–6 minutes for bite-sized boneless pieces. Remove to a paper towel-lined tray. Baking (alternative): Preheat oven to 425°F (220°C). Place wings on a wire rack over a baking sheet and bake 25–30 minutes for traditional wings, flipping once; bake 15–20 minutes for boneless pieces, until internal temp 165°F and exterior crisp.

Sauce toss

While wings rest 2 minutes, warm chosen sauce: for Buffalo, melt 2 tbs butter in a small saucepan over low heat and whisk in 0.5 cup hot wing sauce until combined and warmed; for BBQ/honey glaze, combine 0.5 cup BBQ sauce with 1 tbs honey and warm gently. Place fried/baked wings in a large bowl, pour sauce over, and toss until evenly coated. Keep warm until plating.

Bring 4 cups water with 0.5 tsp salt to a boil in a medium pot. Add 1 cup elbow macaroni and cook until al dente according to package (about 8–9 minutes). Drain and set aside.

In the same pot, melt 1 tbs butter over medium heat. Whisk in 1 tbs flour and cook 1 minute to form a roux. Gradually whisk in 1 cup milk, bring to a gentle simmer until slightly thickened (2–3 minutes). Stir in 1 cup shredded sharp cheddar until smooth. Season with 0.25 tsp salt, 1/8 tsp black pepper and 0.25 tsp dry mustard if using. Add cooked pasta and stir to coat. Keep warm until serving.

If using frozen fries: cook according to package instructions (oven bake or deep-fry). If making fresh: heat 1 cup vegetable oil in a skillet to 350°F (175°C). Cut potatoes into fries, rinse and pat dry, then fry in batches 3–5 minutes until golden and cooked through. Drain on paper towels and immediately season with 0.5 tsp salt. Keep warm.

Plate the Jumbo Wing Platter: place a generous scoop of mac 'n cheese on one side, a portion of fries beside it, and arrange the 8 sauced wings prominently. Add small rameons or spoon 0.25 cup ranch and 0.25 cup blue cheese on the side for dipping. Garnish wings and mac 'n cheese with chopped parsley if desired.

Serve immediately while wings are hot and fries are crisp. Estimated serving: one platter per person as a hearty meal or to share as an appetizer plate.