Professional Baker Teaches You How To Make CHICKEN WINGS!

Описание: Chef Anna Olson teaches you how to bake crispy buffalo wings in your oven, perfect for your Superbowl party!

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Other Videos from Anna's Holiday Party Series:

Oven Baked Ham: http://y2u.be/khF85lmhNik
Gingerbread Crinkle Cookies: http://y2u.be/wv0KFerA-ak
Veggie Platter and Dip: http://y2u.be/fL5QUuzXeDA
Roasted Applesauce: http://y2u.be/17nCD-CiCy0

Michael's Blue Cheese Dressing and Dip

Ingredients

1/2 cup (125 mL) full-fat sour cream
1/2 cup (125 mL) mayonnaise (gluten-free, if required)
1 tsp (5 ml) Dijon mustard (gluten- free, if required)
1 clove garlic, minced
6 oz (180 g) crumbled blue cheese
Salt and black pepper to taste

Directions

1. Stir together the sour cream, mayonnaise, mustard and garlic until combined. Stir in the blue cheese, but leave most of the crumbles intact. Season to taste with salt and pepper. Chill, covered, until ready to serve.

Chicken Wings

Ingredients

1 Tbsp (15 g) fine sea salt
1 tsp (5 g) baking powder, gluten-free if required
3 lb (1.5 kg) chicken wings, cut into drumettes and flats
2 Tbsp (30 g) unsalted butter, melted
Frank’s hot sauce, to taste

Directions

1. Stir the salt and baking powder together in a large bowl. Add the chicken wings and toss well to coat. Cover and chill the wings for 2 hours, to let the salt seep in.

2. Preheat the oven to 375°F (190°C). Rub a wire rack with oil (to pre- vent the wings from sticking) and place it over a baking tray lined with aluminum foil.

3. Spread the wings in an even layer on the rack and bake, uncovered, for 75 to 90 minutes, until crisp and cooked through. The wings won’t brown too much, but they will be very crisp.

4. Stir together the melted butter and hot sauce in a clean bowl and add the wings, tossing quickly. Pour the blue cheese dip into a bowl and arrange on a platter with the carrots and celery sticks. Serve the wings immediately with the vegetables and blue cheese dip.

Recipe from Set for the Holidays with Anna Olson, Appetite by Random House, 2018

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