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Restaurants›Cinemark Legacy and XD›Wing Or Tender Platter Recipe

Wing Or Tender Platter Recipe

Name: Cinemark Legacy and XDs WING OR TENDER PLATTER Recipe
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 10 servings
Cuisine: American
Ingredients: 5 lbs chicken wings or chicken tenders (raw, skin-on for wings); 4 cups buttermilk; 2 tbs kosher salt; 2 tsp black pepper, freshly ground; 1 tsp garlic powder; 1 tsp paprika; 3 cups all-purpose flour; 1 cup cornstarch; 1 tsp baking powder; 2 tsp salt; 1 tsp black pepper; 2 cups vegetable oil (for deep frying); 2 cups Buffalo sauce (medium-hot); 2 cups Honey BBQ sauce; 2 cups Garlic Parmesan sauce; 2 cups Sweet chili glaze; 1 cup Lemon pepper dry rub; 2 cups Ranch dressing; 2 cups Blue cheese dressing; 2 cups Honey mustard; 2 cups Spicy mayo (sriracha + mayo); 2 cups BBQ dipping sauce; 0.25 cups chopped fresh parsley; 8 to taste lemon wedges; 2 cups celery sticks (optional, for serving)

Inspired by Cinemark Legacy and XD

Time3h 30m

Serves10

Your choice of wings or tenders (5lbs); 5 toss options and 5 dipping sauce options. Tender Platter – 65.00. Wing Platter – 50.00.

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Ingredients

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Protein & Marinade

5 lbs chicken wings or chicken tenders (raw, skin-on for wings)

4 cups Buttermilk

2 tbs kosher salt

2 tsp Black pepper, freshly ground

1 tsp Watkins garlic powder

1 tsp Watkins paprika

Breading & Frying

3 cups 00 bread flour

1 cup Cornstarch

1 tsp Baking powder

2 tsp Celtic sea salt

1 tsp black pepper

2 cups vegetable oil (for deep frying)

Toss Options (choose up to 5)

2 cups Buffalo sauce (medium-hot)

2 cups Honey BBQ sauce

2 cups Garlic Parmesan sauce

2 cups Sweet chili glaze

1 cup Lemon pepper dry rub

Dipping Sauces (choose up to 5)

2 cups Ranch dressing

2 cups Blue cheese dressing

2 cups Honey mustard

2 cups Spicy mayo (sriracha + mayo)

2 cups BBQ dipping sauce

Finish & Garnish

1/4 cups chopped fresh parsley

8 to taste lemon wedges

2 cups celery sticks (optional, for serving)

Method

Protein & Marinade

If using wings, separate wings into drumette and wingette if desired and pat dry. Trim tenders if using tenders.

In a large bowl combine buttermilk, kosher salt, black pepper, garlic powder and paprika. Add the chicken and submerge. Cover and refrigerate for at least 4 hours or overnight for best tenderness and flavor.

Breading & Frying

Prepare breading station: in a large shallow bowl or tray whisk together the flour, cornstarch, baking powder, salt and black pepper.

Remove chicken from the buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing to form an even coating. Place breaded pieces on a wire rack and let rest 10–15 minutes to help the coating adhere.

Frying (Deep Fry Method)

Heat 2–3 inches of vegetable oil in a deep, heavy pot or deep fryer to 350°F (175°C). Fry the chicken in batches without overcrowding: wings will take about 8–10 minutes per batch; tenders 5–7 minutes depending on thickness. Fry until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a sheet pan to drain and hold while finishing remaining batches.

Alternative – Oven-Baked

Preheat oven to 425°F (220°C). Place breaded pieces on a lightly oiled baking sheet or on a wire rack over a sheet pan. Spray lightly with cooking oil. Bake wings 30–35 minutes, tenders 18–22 minutes, turning once halfway, until golden and internal temp 165°F (74°C).

Tossing & Saucing

Choose up to five toss options from the Toss Options section. For each sauce toss, place the cooked hot chicken in a large clean bowl with about 1/3–1/2 cup of sauce per pound (adjust to preference). Toss gently until evenly coated. For lemon pepper dry rub, place hot chicken in a bowl and sprinkle the dry rub evenly, tossing to coat (use about 1/4 cup per pound).

If offering a variety platter, split the cooked chicken into portions and toss each portion in the selected sauces separately so each flavor stays distinct.

Plating & Dipping Sauces

Arrange tossed wings or tenders on a large platter. Garnish with chopped fresh parsley and place lemon wedges around the platter.

Serve dipping sauces in small bowls or ramekins alongside the platter. Offer celery sticks and extra lemon wedges on the side.

Label each section of the platter with the toss flavor so guests know which is which.