Naturally Smoked Chicken Wings Platter Recipe

Help drive customer demand with this recipe for a shareable platter featuring Tyson® Pitmaster All Natural* Fully Cooked Naturally Smoked Bone-In Chicken Wings and Tyson® Pitmaster Fully Cooked Naturally Smoked Sweet Heat Dry Rub Bone-In Chicken Wings, served with pickled red onion, dill pickle spears, potato salad, mini corn bread muffins, and three types of sauce for extra flavor dipping that is customizable.

Step 1: Preheat oven to 375°F.

Step 2: Spray parchment lined sheet tray with pan spray.

Step 3: Place all wings onto sheet tray and cook for approximately 17-19 minutes. Remove from oven and hold warm.

Step 4: Place both flavors of wings onto a service platter.

Step 5: Pour hot honey BBQ, golden BBQ and KC BBQ sauces each into their own ramekins and place on the platter.

Step 6: Place southern potato salad into a serving bowl and place on serving platter.

Step 7: Garnish platter with pickled red onion, pickle spears and mini cornbread muffins.

Step 8: Serve immediately.

Sub-Recipe Directions

Southern Potato Salad

Step 1: In a large bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, and celery seed until smooth.

Step 2: Add the potatoes, eggs, red onion, celery, and sweet pickle relish to the bowl with the dressing. Gently fold the ingredients together until everything is well coated with the dressing.

Step 3: Season with salt and freshly ground black pepper to taste. Mix well to ensure the seasoning is evenly distributed.

Step 4: Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld together.

Step 5: Once plated, garnished with smoked paprika and parsley. Serve immediately.

Pickled Red Onion

Step 1: In a small saucepan, combine the apple cider vinegar, water, sugar, garlic, peppercorns and kosher salt.

Step 2: Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar and salt are dissolved.

Step 3: Place the sliced onions in a heatproof container.

Step 4: Pour the hot brine over the onions, making sure they are fully submerged. Set aside and allow to cool to room temperature.

Step 5: Once cooled, cover the container and refrigerate for 1 to 24 hours before serving.

Step 6: Use as needed.