Save to Pinterest 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 platter has become a staple at our family football gatherings, bringing everyone together with its delicious variety.
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 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.
- Bake Potatoes:
- 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.
- Arrange Veggies:
- 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.
- Serve:
- Arrange wings, potato skins, sausages, and veggie sticks on a large platter. Serve with dips on the side.
Save to Pinterest This recipe brings back memories of family football afternoons filled with laughter, bonding, and plenty of delicious food.
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). Always check ingredient labels for hidden allergens.
Nutritional Information
Per serving: Calories 560, Total Fat 32 g, Carbohydrates 34 g, Protein 32 g
Save to Pinterest This tailgate spread is sure to wow your guests and keep everyone coming back for more.
Recipe FAQs
- → How can I make the wings extra crispy?
Ensure the wings are patted dry before seasoning and bake at a high temperature, turning halfway for even crispness.
- → What can I use as an alternative to bacon in the potato skins?
Crisped turkey bacon or smoked mushrooms provide a flavorful substitute that complements the cheese and green onions well.
- → How long should the smoked sausages be simmered with barbecue sauce?
Simmer the sausages for about 8–10 minutes over medium heat to fully heat through and meld flavors.
- → Can the veggie sticks be prepared ahead of time?
Yes, slice the vegetables and store them in an airtight container in the fridge to keep them crisp until serving.
- → What dips pair best with this platter?
The chive dip made from sour cream and mayonnaise along with ranch dressing add creamy and tangy complements to the assortment.