Big Game Wing Platter

Preheat the oven to 450°F. Line two large baking sheets with parchment paper or foil and set a wire rack on each.

Pat the chicken wings completely dry with paper towels. In a large bowl, toss wings with baking powder, salt, pepper, garlic powder, and smoked paprika until evenly coated.

Arrange the wings in a single layer on the racks. Bake for 25 minutes, flip, then bake another 20–25 minutes, until crisp and golden.

In a small saucepan, melt butter over low heat. Whisk in hot sauce, Worcestershire, and garlic powder. Keep warm.

In a bowl, combine barbecue sauce, honey, and apple cider vinegar. Mix well.

In a bowl, combine mayonnaise, sour cream, chives, parsley, dill, garlic, and lemon juice. Season to taste with salt and pepper. Chill until ready to serve.

Once wings are done, divide into three portions. Toss one third with Buffalo Sauce, one third with Honey Barbecue Sauce, and leave the last third plain. Arrange wings on a large platter with celery and carrot sticks. Serve with ranch sauce for dipping.