A festive assortment featuring wings, potato skins, sausages, veggie sticks, and creamy dips for game day.
# Components:
→ Chicken Wings
01 - 3.3 lbs chicken wings, separated at joints, tips removed
02 - 2 tbsp olive oil
03 - 1 tsp garlic powder
04 - 1 tsp smoked paprika
05 - 1 tsp salt
06 - ½ tsp black pepper
→ Potato Skins
07 - 4 large russet potatoes
08 - 2 tbsp olive oil
09 - ½ tsp salt
10 - ½ tsp black pepper
11 - 1 cup shredded cheddar cheese
12 - 4 strips cooked and crumbled bacon
13 - 2 green onions, sliced
→ Mini Sausages
14 - 14 oz smoked cocktail sausages
15 - ½ cup barbecue sauce
→ Veggie Platter
16 - 2 cups celery sticks
17 - 2 cups carrot sticks
18 - 1 cup cherry tomatoes
19 - 1 cup cucumber slices
→ Dips
20 - 1 cup sour cream
21 - ½ cup mayonnaise
22 - 2 tbsp chopped fresh chives
23 - 1 tbsp lemon juice
24 - Salt and pepper to taste
25 - 1 cup ranch dressing
# Directions:
01 - Preheat oven to 425°F.
02 - Toss chicken wings with olive oil, garlic powder, smoked paprika, salt, and black pepper. Arrange in a single layer on a baking sheet and bake for 40 to 45 minutes, turning halfway, until golden brown and crisp.
03 - Scrub russet potatoes and prick with a fork. Bake directly on the oven rack for 1 hour or until tender. Let cool slightly, then cut in half and scoop out most of the flesh, leaving a ½-inch shell.
04 - Brush potato skins with olive oil and season with salt and black pepper. Place skin-side down on a baking sheet, fill with shredded cheddar cheese and crumbled bacon, then bake for 10 minutes until cheese melts. Sprinkle with sliced green onions.
05 - Combine smoked cocktail sausages and barbecue sauce in a small saucepan. Simmer over medium heat for 8 to 10 minutes, stirring occasionally.
06 - Arrange celery sticks, carrot sticks, cherry tomatoes, and cucumber slices on a large serving platter.
07 - Mix sour cream, mayonnaise, chopped chives, lemon juice, salt, and pepper in a small bowl. Place ranch dressing in a separate bowl.
08 - Arrange crispy chicken wings, loaded potato skins, smoky sausages, and fresh veggie sticks on a large platter. Serve with dips on the side.
