Chicken Wings Platter Recipe

Pat the 20 wings dry with paper towels. Trim excess skin and separate drumettes and flats if not already separated.

In a large bowl, toss wings with 2 tsp kosher salt, 1 tsp black pepper, and 1 tbsp baking powder until evenly coated. Baking powder helps crisp the skin.

Cover and refrigerate for 30 minutes to 2 hours (up to overnight) to dry the skin—longer resting yields crispier wings.

When ready to cook, pour 1.5 cups neutral oil into a deep skillet or pot to reach about 1.5 inches depth and heat to 350°F (175°C). If you do not have a thermometer, test with a small piece of bread; it should brown in ~60 seconds.

Fry wings in batches (do not overcrowd) for 8–10 minutes per batch, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C). Use a slotted spoon to transfer wings to a wire rack set over a sheet pan to drain and keep crisp.

In a blender, combine 2 scotch bonnet peppers (remove seeds for less heat if desired), 1/2 cup chopped tomatoes, 1/4 cup red onion, 2 garlic cloves, 1 tbsp palm or vegetable oil, 1/2 tsp ground crayfish (optional), 1/2 tsp seasoning cube or chicken bouillon, 1 tbsp lime juice and 1/2 tsp salt. Blitz to a smooth sauce.

Pour the blended sauce into a small saucepan and simmer over medium-low heat for 6–8 minutes, stirring occasionally, until slightly reduced and flavors concentrate. Adjust salt or lime to taste.

Toss 6–8 cooked wings with the Naija spicy sauce in a large bowl until evenly coated. Reserve remaining wings for other flavors.

Combine 3 tbsp peanut powder, 1 tsp paprika, 1/2 tsp cayenne, 1/2 tsp onion powder, 1/4 tsp ginger powder and 1/2 tsp salt in a small bowl.

While wings are hot from frying, toss or coat 4–6 wings with the suya mixture so the spice adheres to the skin. Press gently so the rub sticks.

In a small saucepan over low heat, melt 2 tbsp butter. Add 1/2 cup honey, 2 tbsp Hennessy cognac (if serving to guests 21+), 1 tsp soy sauce and 1/4 tsp black pepper. Stir until combined and warm—do not boil vigorously to avoid alcohol flare.

Simmer gently for 1–2 minutes to meld flavors, then remove from heat.

Toss 4–6 cooked wings in the warm Hennessy honey glaze until evenly coated. Serve immediately.

Warm 3/4 cup BBQ sauce in a small saucepan over low heat until slightly thinned and glossy, about 2 minutes.

Coat 4–6 cooked wings with the warmed BBQ sauce, ensuring even coverage. Place on the platter.

Melt 3 tbsp unsalted butter in a small skillet over medium heat. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant (do not brown).

Remove from heat and stir in 1 tsp lemon juice and 1 tbsp chopped parsley.

Toss 4–6 cooked wings with the garlic butter, then immediately sprinkle evenly with 1/2 cup grated Parmesan so it sticks to the warm buttered wings.

In a small saucepan combine 1/2 cup mango puree, 1/2 habanero (seeded if desired), 1 tbsp apple cider vinegar, 1 tbsp honey and 1/4 tsp salt. Simmer over low heat 4–6 minutes, stirring, until slightly thickened. Taste and adjust heat or sweetness.

Strain if you prefer a smooth glaze, then toss 4–6 cooked wings in the mango habanero sauce until coated.

For blue cheese dip: in a small bowl combine 1/2 cup blue cheese crumbles, 1/4 cup sour cream, 1/4 cup mayonnaise, 1/4 cup buttermilk (add more to thin), 1 tbsp chopped chives, 1/4 tsp salt and 1/8 tsp black pepper. Stir until combined and chill until serving.

For ranch-style dip (buttermilk ranch): whisk together mayonnaise, sour cream and buttermilk to desired consistency, add herbs, garlic powder, salt and pepper to taste.

Arrange the 20 wings on a 3-tier platter, grouping flavors together (e.g., Naija spicy, suya, Hennessy honey, BBQ, garlic parmesan, mango habanero).

Garnish with chopped parsley or cilantro and lime wedges on the side. Serve dips in small bowls alongside the platter.

Label the Hennessy honey wings as 21+ and note the extra charge if applicable.