Sacks Kitchen / Recipe
Game Day Snack Platter
Build one generous board with crisp wings, juicy jalapeno-cheddar sausage, crunchy vegetables, pickles, and three fast dips that cover every kind of snacker.
Prep
20 min
Cook
30 min
Serves
6-8
Style
Sharing
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Mix two wing flavours with sliced jalapeno-cheddar sausage for a platter with variety built in.
Ingredients
Hot items
- 1 package Buffalo Chicken Wings
- 1 package Honey Garlic Chicken Wings
- 4 Jalapeno Cheddar Sausages
Board additions
- 3 celery stalks, cut into sticks
- 2 carrots, cut into sticks
- 1 cucumber, sliced
- 1 cup dill pickles
- 1 cup kettle chips or toasted pita wedges
- Green onions and parsley, for garnish
Three quick dips
- 1/2 cup ranch dressing
- 1/2 cup barbecue sauce
- 1/2 cup mayonnaise mixed with 1 tablespoon hot sauce and 1 teaspoon lime juice
Method
- Plan the board. Set out a large platter and three small bowls. Add the dips first so you know how much room remains for the hot food.
- Cook the wings. Prepare each wing flavour according to its package directions. Keep the flavours on separate lined trays and rotate the trays halfway through cooking for even browning.
- Cook the sausage. Heat the sausages according to the package directions until hot throughout. Rest for 3 minutes, then slice on a diagonal into thick coins.
- Prepare the fresh items. Cut the vegetables while the hot items cook. Pat pickles dry so they do not make the platter wet.
- Build the platter. Arrange wings in two distinct groups and pile sausage coins between them. Fill gaps with vegetables, pickles, and chips.
- Serve immediately. Garnish with green onion and parsley. Put out tongs, cocktail picks, napkins, and extra bowls for bones.
Keep it crisp
Cook the hot items in batches if your trays are crowded. Hold finished pieces on a wire rack in a 200 F oven until serving.
Build safely
Use separate utensils and platters for raw and cooked products, and follow every package's cooking and handling directions.
Scale the board
For a larger crowd, add a third wing flavour, extra sausage, more vegetables, and one cup of dip for every six to eight guests.
Find your next favourite
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