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Superbowl Wing Board

Feeds 6-8


5 large carrots

10 celery stocks

2 english cucumber

  • Wash vegetables and peel carrots. Cut in half and cliche down the middle and in half again.

  • Sprinkle with flaky kosher salt just before serving.


30 whole, bone-in wings

Neutral oil (grapeseed is my favorite)

Salt & Pepper to taste

1 cup honey mustard (use your favorite)

1 cup cayenne pepper sauce (Red Hot is what I used)

½ cup butter - cut into cubes and kept cold (REAL butter)

  • Preheat oven to 350 degrees fahrenheit

  • Line sheet trays with parchment paper and place a greased wire rack on top. The wire rack will help the heat circulate for a crispy texture on all sides

  • Using the back of your knife, find the joint in the wing dividing the drumstick from the flat.

  • Use the sharp side of the knife, slice through the joint.

  • Slice the tip off the flat of the wing.

*save the wing tips and freeze later for chicken stock

  • Coat wings with neutral oil and a general amount of salt and pepper

  • Place each wing on prepared sheet trays

  • Bake in oven for 45 minutes to one hour or until the skin is crispy

  • While the wings are baking, cayenne pepper sauce on the stove top. When it comes to a gentle boil, remove from heat and place in a large bowl.

  • While whisking, add butter nubs one at a time until it absorbs

  • Set aside

  • When the wings are baked, toss ⅓ wings into the cayenne pepper sauce. ⅓ into honey mustard sauce. Leave the others with salt and pepper.

  • Serve immediately

Use your favorite dipping sauces. I used Ranch and garlic parmesan. Serving the wings on a wing board creates a centerpiece and gathering place for guests.

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