AuthorBiteSizedEmbark on a flavorful journey around the globe with the 8 Flavored Wings Platter, a feast of perfectly cooked chicken wings paired with eight bold and delicious sauces, each inspired by iconic flavors from different corners of the world. Perfect for parties, gatherings, or simply treating yourself, this platter is a celebration of diversity and taste, offering something for every craving.
The adventure begins with the tangy French Honey Mustard, where sweet honey and sharp Dijon mustard come together for a creamy, elegant flavor. From Southeast Asia, the Thai Pineapple Curry brings tropical sweetness with a hint of spice, while the Mexican Taco sauce bursts with zesty, smoky spices, evoking a festive fiesta vibe.
For a taste of home, the Pinoy Barbecue wings deliver the sweet and smoky goodness of classic Filipino street food. Then head to Italy with the herby, garlicky Italian Pesto, a fresh, aromatic sauce that’s both savory and satisfying. The Chinese Salt and Pepper wings are a crispy, bold delight, featuring iodized salt and a punch of pepper.
Crossing over to America, the classic New York Buffalo Wings sauce brings a fiery tang with just the right amount of heat, balanced perfectly by a side of blue cheese or ranch dressing. Rounding out the platter is the American Lemon Pepper, a bright and zesty blend of citrus and peppery spice that’s a fan favorite for its irresistible simplicity.
The 8 Flavored Wings Platter isn’t just food—it’s an experience. Perfect for mixing and matching, discovering new favorites, and sharing moments with loved ones, this ultimate collection of sauces transforms ordinary wings into a world of extraordinary flavors. Get ready to savor every bite of our 8 Flavored Wings Platter!
Season the chicken wings with McCormick Salt and McCormick Black Pepper.
Coat wings with Season n’ Fry Crispy Chicken Coating.
Deep fry for 12 minutes until the chicken is crispy.
Serve with gravy or coat with your desired sauce.
Boil water in a pot over low heat then add Chicken Gravy. Whisk well to avoid any lumps. Serve with the Chicken Wings.
Combine all the ingredients in a bowl. Drizzle or toss the sauce over the wings.
In a pan, saute the red onion, garlic, ginger, and McCormick Curry Powder until aromatic. Add the coconut cream and pineapple juice. Boil for 5 minutes, then simmer for 10 minutes. Season with fish sauce, McCormick Iodized Salt, and McCormick Black Pepper. Thicken with cornstarch slurry. Drizzle or toss the sauce over the wings.
Combine the lemon juice, lemon zest, honey, sugar, apple cider, and water in a pot. Boil for 5 minutes, then season with McCormick Iodized Salt and McCormick Black Pepper. Thicken with cornstarch slurry. Drizzle or toss the sauce over the wings.
In a pot, combine the orange juice and McCormick Taco Seasoning. Boil until the seasoning is dissolved. Add the ketchup and soy sauce, then season with McCormick Iodized Salt and McCormick Black Pepper. Simmer until the sauce thickens. Drizzle or toss the sauce over the wings.
Combine all the ingredients in a pot, then boil for five minutes. Simmer until the sauce thickens and season with McCormick Iodized Salt and McCormick Black Pepper. Drizzle or toss the sauce over the wings.
Combine the pesto sauce, water and canola oil in a bowl. Season with McCormick Iodized Salt and McCormick Black Pepper. Drizzle or toss the sauce over the wings.
In a pan, saute the garlic, red chilies, and grated ginger until fragrant. Add the chicken powder then season with McCormick Iodized Salt and McCormick Black Pepper. Toss the chicken wings in the pan. Serve with the gravy.
Ingredients
Directions
Season the chicken wings with McCormick Salt and McCormick Black Pepper.
Coat wings with Season n’ Fry Crispy Chicken Coating.
Deep fry for 12 minutes until the chicken is crispy.
Serve with gravy or coat with your desired sauce.
Boil water in a pot over low heat then add Chicken Gravy. Whisk well to avoid any lumps. Serve with the Chicken Wings.
Combine all the ingredients in a bowl. Drizzle or toss the sauce over the wings.
In a pan, saute the red onion, garlic, ginger, and McCormick Curry Powder until aromatic. Add the coconut cream and pineapple juice. Boil for 5 minutes, then simmer for 10 minutes. Season with fish sauce, McCormick Iodized Salt, and McCormick Black Pepper. Thicken with cornstarch slurry. Drizzle or toss the sauce over the wings.
Combine the lemon juice, lemon zest, honey, sugar, apple cider, and water in a pot. Boil for 5 minutes, then season with McCormick Iodized Salt and McCormick Black Pepper. Thicken with cornstarch slurry. Drizzle or toss the sauce over the wings.
In a pot, combine the orange juice and McCormick Taco Seasoning. Boil until the seasoning is dissolved. Add the ketchup and soy sauce, then season with McCormick Iodized Salt and McCormick Black Pepper. Simmer until the sauce thickens. Drizzle or toss the sauce over the wings.
Combine all the ingredients in a pot, then boil for five minutes. Simmer until the sauce thickens and season with McCormick Iodized Salt and McCormick Black Pepper. Drizzle or toss the sauce over the wings.
Combine the pesto sauce, water and canola oil in a bowl. Season with McCormick Iodized Salt and McCormick Black Pepper. Drizzle or toss the sauce over the wings.
In a pan, saute the garlic, red chilies, and grated ginger until fragrant. Add the chicken powder then season with McCormick Iodized Salt and McCormick Black Pepper. Toss the chicken wings in the pan. Serve with the gravy.
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