By Protein
Naturally Smoked Chicken Wings Platter Recipe
Ingredients
- 8 EA. Tyson® Pitmaster All Natural* Fully Cooked Naturally Smoked Bone-In Chicken Wings
- 8 EA. Tyson® Pitmaster Fully Cooked Naturally Smoked Sweet Heat Dry Rub Bone-In Chicken Wings
- 2 OZ. Hot Honey BBQ Sauce (Commercially Available)
- 2 OZ. Golden BBQ Sauce (Commercially Available)
- 2 OZ. KC BBQ Sauce (Commercially Available)
- 4 OZ. Southern Potato Salad (Sub-Recipe)
- 1 OZ. Pickled Red Onion (Sub-Recipe)
- 3 EA. Dill Pickle Spears
- 3 EA. Mini Corn Bread Muffins, Premade
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.
Directions
- Preheat oven to 375°F.
- Spray parchment lined sheet tray with pan spray.
- Place all wings onto sheet tray and cook for approximately 17-19 minutes. Remove from oven and hold warm.
- Place both flavors of wings onto a service platter.
- Pour hot honey BBQ, golden BBQ and KC BBQ sauces each into their own ramekins and place on the platter.
- Place southern potato salad into a serving bowl and place on serving platter.
- Garnish platter with pickled red onion, pickle spears and mini cornbread muffins.
- Serve immediately.
Southern Potato Salad
Ingredients
- 1/2 CUP Yellow Mustard
- 1 TBSP. Mayonnaise
- 1/2 TBSP. Apple Cider Vinegar
- 1/2 TBSP. Granulated White Sugar
- 1/4 TSP. Celery Seed
- 16 OZ. Yukon Potatoes, Boiled, Diced
- 2 EA. Hard Boiled Eggs, Chopped
- 1/2 EA. Red Onion, Chopped
- 1 EA. Celery Stalk, Chopped
- 1/4 CUP Sweet Pickle Relish
- 1/2 TSP. Kosher Salt
- 1/4 TSP. Ground Black Pepper
- 1/4 TSP. Smoked Paprika
- 1/2 TSP. Chopped Fresh Parsley
Directions
- In a large bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, and celery seed until smooth.
- 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.
- Season with salt and freshly ground black pepper to taste. Mix well to ensure the seasoning is evenly distributed.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
- Once plated, garnished with smoked paprika and parsley. Serve immediately.
Pickled Red Onion
Ingredients
- 1 EA. Red Onion, Thinly Sliced
- 1 CUP Apple Cider Vinegar
- 1 CUP Water, Room Temperature
- 1 TBSP. Granulated White Sugar
- 1 EA. Garlic Clove, Smashed
- 1 TSP. Whole Peppercorns
- 1 1/2 TSP. Kosher Salt
Directions
- In a small saucepan, combine the apple cider vinegar, water, sugar, garlic, peppercorns and kosher salt.
- Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar and salt are dissolved.
- Place the sliced onions in a heatproof container.
- Pour the hot brine over the onions, making sure they are fully submerged. Set aside and allow to cool to room temperature.
- Once cooled, cover the container and refrigerate for 1 to 24 hours before serving.
- Use as needed.
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