Preheat oven to 425°F (220°C). Pat wings dry and toss with 1 tablespoon neutral oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Arrange wings skin-side up on a wire rack set over a rimmed baking sheet. Roast 35–40 minutes, flipping once at 20 minutes, until skin is crisp and internal temperature reads 165°F (74°C). Keep warm.

Cook steak strips

Season steak strips with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat a large skillet over high heat with 1 tablespoon neutral oil until shimmering. Sear steak strips in a single layer for 1–2 minutes per side for medium-rare (adjust to preference). Remove and tent with foil to rest 5 minutes, then slice against the grain if needed.

Prepare fries and dippers

Cook fries according to package directions or oven-roast fresh fries at 425°F for 25–30 minutes until golden and crisp, tossing once. Arrange fries, tortilla chips/pita wedges, celery and carrot sticks on a large serving board or platter.

Sauce 1 — Smoky Chipotle BBQ

In a small saucepan over medium heat combine ketchup, minced chipotle, apple cider vinegar, brown sugar, smoked paprika, Worcestershire, salt, and black pepper. Bring to a gentle simmer, then reduce heat and simmer 5 minutes to meld flavors, stirring occasionally. Taste and adjust salt or sugar. Keep warm or transfer to a small serving bowl.

Sauce 2 — Garlic-Parmesan Cream

In a medium bowl whisk together mayonnaise, sour cream, grated Parmesan, minced garlic, lemon juice, pepper and salt until smooth. Chill for 10 minutes to let flavors marry. Transfer to a small serving bowl and sprinkle a little extra Parmesan on top if desired.

Sauce 3 — Sweet Chili Lime

Whisk sweet chili sauce, lime juice, soy sauce, honey and sesame oil in a small bowl until glossy. Stir in sliced green onion. Taste and adjust lime or honey for balance. Serve at room temperature.

Sauce 4 — Classic Buffalo

Melt butter in a small saucepan over low heat. Remove from heat and whisk in hot sauce, white vinegar, Worcestershire, and cayenne (if using) until fully combined and slightly thickened. Keep warm or pour into a serving dish. To coat wings: toss finished wings in sauce to coat, or serve sauce on the side for dipping.

Sauce 5 — Tangy Honey Mustard

Whisk Dijon mustard, honey, mayonnaise, apple cider vinegar and salt in a small bowl until smooth. Taste and adjust honey or vinegar for sweetness/tang. Transfer to a small bowl for the flight.

Finishes & Serving

Arrange the cooked components (wings, steak strips, fries, chips, celery and carrot sticks) on a large platter. Place three sauces of your choice in small bowls spaced across the board. Garnish the Smoky Chipotle BBQ with chopped cilantro, the Sweet Chili Lime with sesame seeds, and the Garlic-Parmesan Cream with extra grated Parmesan. Provide small spoons or ramekins for each sauce so guests can sample.

If serving wings tossed in a sauce, prepare a small bowl with tossed wings for that flavor and label the corresponding sauce. For clean tasting differences, keep one sauce on the side for dipping uncoated wings or fries.

Serve immediately while wings and fries are warm. Offer napkins and wet wipes. Leftover sauces store in airtight containers in the refrigerator: cream-based sauce 3–4 days, other sauces up to 1 week.