Football is back and this Chicken Wing Charcuterie Board is just what you need for the most epic appetizer spread. Twelve pounds of chicken wings for the big game!!! This is such a fun way to prepare something delicious for a wing lover's dream. Try out this chicken wing board, if you love wings!
What makes a good charcuterie board?
Charcuterie boards are were originally created by the French in the 15th century, using various dry cured meats so as not to waste any parts of the animal in a pretty genius idea, so thank you French people. Over time, it evolved into a popular American appetizer at restaurants and home parties. As with many foreign customs, we proud Americans have expanded on the original concept to include, welp, anything. There are many versions like a mac and cheese charcuterie board or this Lox charcuterie board that I created! To us, it's just putting our favorite good food on a big plate, sorry, not sorry.
A good charcuterie board will typically try to invoke many different tastes and textures, like salty, sweet, spicy, savory, soft and crunchy. You will ideally create a board with as many different possible flavor combinations as you can.
What types of wings should you use?
I used fresh and frozen chicken wings for this recipe to save time and money because I bought 4 pound bags of frozen. If you want to use plain frozen wings, check out my post on The best way how long to deep fry frozen chicken wings. I will be cooking the frozen chicken wings in the oven and the fresh wings in the deep fryer, however.
At the grocery store, you will typically find chicken wings with either the wing tips on or off. I prefer the wing tip removed because it frees up more space in the deep fryer.
So, now the real question is flats or drum sticks? I like both, really the main difference is the sauce to meat ratio. You see, flats have less meat so that you get more sauce to meat. Drumsticks have more meat so less of a sauce to meat. I really like both but if I had to choose it would be flats, I just end up eating more to make up for the difference.
Top Tips for Chicken Wing Charcuterie Board
- As easy as it is, try not to get overwhelmed with a ton of options. Keep it simple and it will be awesome!
- Use food prep gloves when handling raw chicken
- Have plenty of napkins with a little trash can so that people can clean their hands off, some wet wipes wouldn't hurt as well
Equipment
- Baking pans
- Cooling rack
- Large serving platter
- Aluminum foil
- Large mixing bowl
- Medium mixing bowl
- Plastic storage bag
- Large cast iron pot
- Metal strainer spoon
- Digital Thermometer
- Food grade vinyl gloves
- Large cast iron pot
- 3 Small bowls or plates for breading
Substitutions
- If you do not want to deep fry an air fryer is a great option to use
Variations
There are so many different variations for charcuterie board ideas, I think it's a good idea to try and do a board based on a food theme. For example, you could do an Italian or Tex Mex or try to emulate a part of the menu from your favorite restaurant.
- Barbeque Pork themed charcuterie board with some different kinds of bbq sauce
- All breaded with Spicy wings only theme, make them all plain and then set out buffalo sauce and other hot sauces to try out different combinations.
- You could skip the board and just make a chicken wing bar with the same concept except everything is separated out on different plates
Ingredients for game day charcuterie board
- Fresh Chicken wings - I am going to bread and deep fry these and then toss in a buttery garlic parmesan
- Frozen chicken wings - I defrosted then broiled and drenched in bbq sauce
- Frozen wings - I defrosted and then baked, broiled and sauced buffalo style
- Blue Cheese
- Honey Mustard
- Cheddar Cheese
- Pepperoni Sticks - A nice easy finger food addition that gives folks a little something else besides chicken
- Celery
- Carrot sticks
- Flour - For the breaded wings
- Egg - For the breaded wings
- Breadcrumbs
- Salt
- Black Pepper
- Peanut Oil - Deep frying
- Butter - Unsalted
- Parmesan Cheese
Instructions
If you can swing it, get the fresh wings the day before and marinate in buttermilk overnight. This is optional but will definitely go a long way. The same goes for the frozen wings if you defrost ahead of time they will take less time to cook and taste better.
Place your large cast iron pot on the stove.
Pour in the oil for deep frying and heat on medium using an instant read thermometer, until the temperature of the oil reaches 325 degrees farenheit. It took me 20 minutes to reach temperature at the 5 setting on my oven knob or medium heat.
Remove the fresh chicken wings from the buttermilk brine and rinse off with water and pat dry with a paper towel.
Set up your breading station by placing three small plates or shallow bowls with, flour, egg, and breadcrumbs in that order.
Season the flour with salt and black pepper and mix it into the flour.
Preheat the oven to 400 degrees F.
Take a chicken wing and dip it into the flour to coat the entire outside of the wing, gently tap the wing.
Next, dip it into the egg.
After the wing is coated in the egg, immerse it into the breadcrumbs and gently press down on all sides of the wing until it is completely coated.
Now is the time to put your defrosted or frozen wings in the oven so that everything will be finished close enough together so that the wings are still hot. Before placing the wings in the oven spray with cooking oil to lightly coat the wings. I cooked for 20 minutes on 400 degrees F on the middle rack and then finished for 10-15 minutes at Hi broil on the second rack from the top. If you are putting the wings in the oven frozen, it is best to go by what the product packaging recommends for oven settings and time to cook.
Now once your oil is heated to the proper temperature, drop 3-4 wings in at a time and cook for 8 minutes or until golden brown on the outside and the internal temperature of the chicken wings are 165 degrees farenheit.
Repeat these steps until they are completed, approximately 30 minutes.
In a bowl mix the melted butter, garlic, and parmesan.
After the mixture is stirred together, I poured it off into a serving glass to pour over the wings on the chicken wing charcuterie board.
Remove the chicken wings from the oven when they are done based on a cooking thermometer.
Mix melted butter with hot sauce and coat half of the wings in a large mixing bowl.
Put other half in a bowl and mix with barbecue sauce.
Arrange the wings on the plate keeping the buffalo wings on the opposite side of the others.
Next, get your honey mustard, blue cheese and buffalo sauce ready to serve and place them into small dipping dishes.
Cut up celery and carrot sticks and arrange throughout the board or on a small side plate like I did just because I ran out of room. I also added some cheddar cheese and mini slim jim pepperoni sticks throughout the dish.
What to serve it with
- Sub platter
- Classic fruit or vegetable platter
- Apple Juice, Hard Cider Chocolate Milk and Beer
Storage
- Keeps in the refrigerator for up to 1 week in an airtight container
I had a lot of fun creating this chicken wing charcuterie board. It is such a great addition to a special main meal or super bowl party. These chicken wing boards make for great appetizers and is the perfect way to enjoy your next gathering!
Insane Gameday Chicken Wing Charcuterie Board Snack
Football is back and this Chicken Wing Charcuterie Board is just what you need for the most epic appetizer spread. Twelve pounds of chicken wings for the big game!!! This is such a fun way to prepare something delicious for a wing lover's dream. Try out this chicken wing board, if you love wings!
Ingredients
- 4 Lbs - Fresh Chicken wings
- 8 lbs - Frozen chicken wings
- 1 - Blue cheese dressing
- 1 - Honey Mustard dressing
- 1 - Cheddar cheese block
- 1 - Slimjims mini pack
- 1 - Celery bunch
- 1 - Pre cut carrot sticks package
- ½ Cup - Flour
- 4 - Eggs
- 2 ½ Cup - Breadcrumbs, plain
- 3 Teaspoons - Salt
- 1 ½ Teaspoons - Black Pepper
- 1 Gallon - Vegetable or Peanut Oil
- 2 sticks - unsalted butter
- ¼ Cup - Parmesan Cheese, finely grated
Instructions
- If you can swing it, get the fresh wings the day before and marinate in buttermilk overnight. This is optional but will definitely go a long way. The same goes for the frozen wings if you defrost ahead of time they will take less time to cook and taste better.
- Place your large cast iron pot on the stove.
- Pour in the oil for deep frying and heat on medium using an instant read thermometer, until the temperature of the oil reaches 325 degrees farenheit.
- Remove the fresh chicken wings from the buttermilk brine and rinse off with water and pat dry with a paper towel.
- Set up your breading station by placing three small plates or shallow bowls with, flour, egg, and breadcrumbs in that order.
- Season the flour with salt and black pepper and mix it into the flour.
- Preheat the oven to 400 degrees F.
- Take a chicken wing and dip it into the flour to coat the entire outside of the wing, gently tap the wing
- Next, dip it into the egg.
- After the wing is coated in the egg, immerse it into the breadcrumbs and gently press down on all sides of the wing until it is completely coated.
- Now is the time to put your defrosted or frozen wings in the oven so that everything will be finished close enough together so that the wings are still hot. Before placing the wings in the oven spray with cooking oil to lightly coat the wings. I cooked for 20 minutes on 400 degrees F on the middle rack and then finished for 10-15 minutes at Hi broil on the second rack from the top. If you are putting the wings in the oven frozen, it is best to go by what the product packaging recommends for oven settings and time to cook.
- Now once your oil is heated to the proper temperature, drop 3-4 wings in at a time and cook for 8 minutes or until golden brown on the outside and the internal temperature of the chicken wings are 165 degrees farenheit.
- Repeat these steps until they are completed, approximately 30 minutes.
- In a bowl mix the melted butter, garlic, and parmesan.
- Drop the wings into the bowl and stir so that they get completely covered in the sauce.
- Once they are covered they are ready to plate.
- Remove the chicken wings from the oven when they are done based on a cooking thermometer.
- Mix melted butter with hot sauce and coat half of the wings in a large mixing bowl.
- Put other half in a bowl and mix with barbecue sauce.
- Arrange the wings on the plate keeping the buffalo wings on the opposite side of the others.
- Next, get your honey mustard, blue cheese and buffalo sauce ready to serve and place them into small dipping dishes.
- Cut up celery and carrot sticks and arrange throughout the board or on a small side plate like I did just because I ran out of room. I also added some cheddar cheese and mini slim jim pepperoni sticks throughout the dish.