Ingredients
Equipment
Method
- Pat chicken wings completely dry with paper towels. For best results, place wings on a wire rack and refrigerate uncovered for at least 4 hours or overnight.
- Preheat oven to 425°F (220°C) or air fryer to 400°F (200°C). Toss wings with baking powder and salt until evenly coated.
- Arrange wings on a wire rack set over a baking sheet. Bake for 45–50 minutes, flipping halfway through, until deeply golden and crispy.
- Divide hot wings into separate bowls. Toss one batch with buffalo sauce, one with barbecue or honey garlic sauce, and season the remaining batch with lemon pepper.
- Place ranch and blue cheese dressings in small bowls on a large serving board. Arrange wing flavors in distinct sections.
- Add celery, carrots, radishes, and snap peas between wing sections to separate flavors and add crunch.
- Finish with optional garnishes like blue cheese crumbles, sesame seeds, or green onions. Serve immediately.
Notes
For maximum crispiness, air-dry the wings in the refrigerator for several hours before baking. Assemble the board just before serving to keep wings hot and vegetables crisp.
