Wing Charcuterie Board

Name: Wing Charcuterie Board
Total time: 90
Yield: 6
Ingredients: 3 lb chicken wings, divided; ¼ cup vegetable oil; 2 lemons, zested, about 2 tablespoons; 2 lemons, juiced; 1 teaspoon freshly ground black pepper; ½ cup unsweetened pineapple juice; ¼ cup soy sauce; 1 tablespoon light brown sugar; 1 teaspoon grated ginger; 1 teaspoon grated garlic; 1 teaspoon sriracha; 1 tablespoon scallions, sliced, for garnish; 5 tablespoons unsalted butter, melted; ¼ cup hot sauce; 4 oz blue cheese, crumbled; ¼ cup mayonnaise; ⅓ cup sour cream; 2 tablespoons lemon juice; ½ cup mayonnaise; ½ cup buttermilk; ½ teaspoon freshly ground black pepper; 1 tablespoon fresh dill, chopped; 2 tablespoons fresh chives, minced; ¾ teaspoon worcestershire sauce; 1 large clove garlic, grated; ½ teaspoon kosher salt; carrot stick; celery stick; cherry tomato; lemon wedge

Recipe by Tikeyah Whittle from tasty.co

Snacks 2 Hr. 30 Mins.

Ingredients

6 servings

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3 lb chicken wings, divided
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¼ cup vegetable oil
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2 lemons, zested, about 2 tablespoons
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2 lemons, juiced
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1 teaspoon freshly ground black pepper
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½ cup unsweetened pineapple juice
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¼ cup soy sauce
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1 tablespoon light brown sugar
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1 teaspoon grated ginger
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1 teaspoon grated garlic
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1 teaspoon sriracha
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1 tablespoon scallions, sliced, for garnish
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5 tablespoons unsalted butter, melted
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¼ cup hot sauce
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4 oz blue cheese, crumbled
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¼ cup mayonnaise
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⅓ cup sour cream
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2 tablespoons lemon juice

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½ cup mayonnaise
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½ cup buttermilk
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½ teaspoon freshly ground black pepper
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1 tablespoon fresh dill, chopped
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2 tablespoons fresh chives, minced
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¾ teaspoon worcestershire sauce
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1 large clove garlic, grated
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½ teaspoon kosher salt
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carrot stick
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celery stick
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cherry tomato
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lemon wedge
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tortilla chip
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guacamole
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salsa
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Onion Ring
•

Waffle Fry

Instructions

Make the lemon pepper marinade: In a large bowl, whisk together the vegetable oil, lemon zest and juice, and black pepper. Add 1 pound (455 G) of chicken wings and toss to coat, then let marinate for 30 minutes.
Make the Hawaiian BBQ marinade: In a separate large bowl, whisk together the pineapple juice, soy sauce, brown sugar, ginger, garlic, and sriracha. Add 1 pound of chicken wings and toss to coat, then let marinate for 30 minutes.
Make the buffalo sauce: In a medium bowl, whisk together the melted butter and hot sauce. Set aside.
Make the blue cheese sauce: In a separate medium bowl, whisk together the crumbled blue cheese, mayonnaise, sour cream, and lemon juice. Refrigerate until ready to serve.
Make the ranch: In a separate medium bowl, whisk together the mayonnaise, buttermilk, pepper, dill, chives, Worcestershire sauce, garlic, and salt. Refrigerate until ready to serve.
Preheat the oven to 375°F (190°C).
Arrange a cooling rack on a large baking sheet. Arrange the lemon pepper wings in a single layer. Arrange the Hawaiian BBQ wings in a single layer. Add the remaining pound of wings in a single layer.
Bake the wings until cooked through, about 45 minutes.
Remove the wings from the oven and pour the buffalo sauce over the naked wings, tossing to coat completely.
Assemble the board: Pour the blue cheese and ranch sauces into small serving bowls and place on the board. Arrange the wings around the sauces, sprinkling the scallions over the Hawaiian BBQ wings. Fill in the board with carrot sticks, celery sticks, cherry tomatoes, lemon wedges, tortilla chips, onion rings, waffle fries, and small bowls of guacamole and salsa.
Enjoy!