Save A festive and crowd-pleasing platter featuring classic game day favorites—perfect for sharing at your next football tailgate Includes crispy chicken wings, loaded potato skins, smoky sausages, fresh veggie sticks, and creamy dips
This recipe has been a hit at every football gathering I&ve hosted bringing friends and family closer with every bite
Ingredients
- Chicken Wings: 1.5 kg (3.3 lbs) chicken wings, separated at joints, tips removed, 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, ½ tsp black pepper
- Potato Skins: 4 large russet potatoes, 2 tbsp olive oil, ½ tsp salt, ½ tsp pepper, 1 cup shredded cheddar cheese, 4 strips bacon, cooked and crumbled, 2 green onions, sliced
- Mini Sausages: 400 g (14 oz) smoked cocktail sausages, ½ cup barbecue sauce
- Veggie Platter: 2 cups celery sticks, 2 cups carrot sticks, 1 cup cherry tomatoes, 1 cup cucumber slices
- Dips: 1 cup sour cream, ½ cup mayonnaise, 2 tbsp chopped fresh chives, 1 tbsp lemon juice, Salt and pepper to taste, 1 cup ranch dressing
Instructions
- Preheat oven:
- Preheat oven to 220°C (425°F)
- Prepare chicken wings:
- Toss chicken wings with olive oil, garlic powder, smoked paprika, salt, and pepper Arrange on a baking sheet and bake for 40–45 minutes, turning halfway, until golden and crisp
- Prepare potato skins:
- Scrub potatoes, prick with a fork, and bake directly on the oven rack for 1 hour or until tender Let cool slightly, cut in half, and scoop out most of the flesh, leaving 1 cm (½-inch) shell
- Fill potato skins:
- Brush potato skins with olive oil, season with salt and pepper, and place skin-side down on a baking sheet Fill each with cheddar cheese and bacon Return to oven for 10 minutes, until cheese melts Sprinkle with green onions
- Cook sausages:
- Meanwhile, combine smoked sausages with barbecue sauce in a small saucepan Simmer over medium heat for 8–10 minutes, stirring occasionally
- Prepare veggie platter:
- Arrange celery, carrot, cherry tomatoes, and cucumber on a large serving platter
- Make dips:
- For the chive dip, mix sour cream, mayonnaise, chives, lemon juice, salt, and pepper in a small bowl Place ranch dressing in a separate bowl
- Assemble platter:
- Arrange wings, potato skins, sausages, and veggie sticks on a large platter Serve with dips on the side
Save This spread always brings out smiles during football games and creates memories that last
Required Tools
Baking sheets, Saucepan, Mixing bowls, Sharp knife, Cutting board, Serving platter
Allergen Information
Contains Dairy (cheese, sour cream, ranch), Eggs (mayonnaise, ranch), Gluten (sausages may contain gluten), Pork (bacon, sausages)
Nutritional Information
Calories: 560, Total Fat: 32 g, Carbohydrates: 34 g, Protein: 32 g per serving
Save Enjoy this flavorful tailgate spread that's sure to win over your guests every time
Recipe Questions & Answers
- → How do I ensure crispy chicken wings?
Toss wings in oil and seasonings, then bake at a high temperature (425°F) turning halfway to achieve golden crispiness.
- → What’s the best way to bake potato skins?
Bake whole potatoes until tender, scoop out flesh leaving a ½-inch shell, brush with oil, season, fill with cheese and bacon, and bake again until cheese melts.
- → How should sausages be prepared for this spread?
Simmer smoked cocktail sausages in barbecue sauce over medium heat for 8–10 minutes, stirring occasionally for rich flavor infusion.
- → What vegetables complement this dish?
Fresh celery, carrot sticks, cherry tomatoes, and cucumber slices add refreshing crunch and balance to the platter.
- → Can dips be made ahead of time?
Yes, chive dip and ranch dressing can be prepared in advance and chilled to enhance flavors before serving.