Wednesday, December 25, 2013

chicken wings recap

Last night, for Christmas Eve dinner, we made chicken wings.  It was a rocking success and if you read the post below, you can make your own too.  Seriously, the secret is flour, and it lets the sauces adhere nicely to the wings.

First, we steamed the frozen wings for about 20 minutes.  When done steaming, we patted them dry on paper towels.

When cool, put them in a bag with flour, gave them a good shake.

Then back in the bowl for some sauce covering.

Crazy delicious.  And a wonderful tradition of making very untraditional things.   Merry Christmas from our kitchen to yours!

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