In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.

Cut of tips and separate each wing at the joint., Sprinkle wings with salt and pepper to taste., Heat oil in deep-fat fryer or possibly large heavy pot., When it is quite warm, add in half the wings and cook about 10 min, stirring occasionally., When wings are golden and crisp, remove them and drain well., Add in remaining wings and repeat process., Meanwhile, heat butter in saucepan, add in warm sauce and 1 tsp., vinegar., Pour warm mix over wings and mix well to cover., Serve with blue cheese dressing., Combine mayonnaise, onion, garlic, parsley, lowfat sour cream, lemon juice, 1 ts vinegar, blue cheese, and salt and pepper to taste., Refrigeratefor one hour before serving.
Chicken, Vegetable Oil, Butter, Sauce, White Vinegar, Mayonnaise, Onion, Garlic, Parsley, sour cream, Lemon Juice, White Vinegar, Blue Cheese

Preheat oven to 325F Line a 13x9 inch baking pan with foil., Brush foil with 1 tablespoon melted butter; set aside., In a large bowl, combine remaining melted butter and cocoa powder., Using an electric mixer set on medium speed, beat sugar, eggs and vanilla into the cocoa mixture until well combined., Stir flour and salt into cocoa mixture until thoroughly combined., Spread mixture into prepared pan., Bake brownies until a toothpick inserted in center comes out almost clean, 35-40 minutes., Transfer the pan to a wire rack to cool completely., Lift uncut bars from pan using foil and place on a flat work surface., Using the tree-shaped cookie cutter, cut out tree shapes, inverting the cutter every other time to minimize waste., Place melted chocolate into a reseable plastic bag; snip off 1 corner., Pipe melted chocolate in a zigzag design on top of trees; top with christmas sprinkles.
butter, butter, cocoa, sugar, eggs, vanilla, flour, salt, chocolate chips, sprinkles

In a small bowl, sprinkle 1 tsp of gelatin powder onto 1-1/2 tbsp cold water. Stir to combine and set aside until dissolved, 10 minutes., In a bowl, stir to combine 3/4 cup heavy cream, yogurt, and vanilla bean paste. Set aside., In a small saucepan, heat the remaining 3/4 cup heavy cream with the 6 tbsp of sugar. Bring the cream to a simmer over medium heat. Once simmering, remove the saucepan from heat and add in the gelatin from the small bowl and stir to incorporate and dissolve., Pour the hot cream mixture into the cold cream-yogurt mixture and stir to combine. Pour evenly into 4 small ramekins and place in the refrigerator to chill. Once chilled, cover with plastic wrap and refrigerate overnight., 1 hour before serving the dessert, slice 1 pint of strawberries and place them in a bowl. Combine the strawberries with 1 tbsp of Balsamic Vinegar and 1-1/2 tsp of sugar. Gently stir to combine so that the strawberries soak up all the juices and flavors., When you are ready to serve, run a butter knife around each dessert in the ramekin and dip the bottom of ramekin into a bowl of hot water. This will loosen the panna cotta from the ramekin and allow it to easy release. Invert each ramkin onto small individual serving plates. The panna cotta should easily release onto the plate, but you may have to help it out and jiggle a little bit.
Surround the panna cotta with the balsamic glazed strawberries and serve!
Unflavored Gelatin, Water, Heavy Cream, Sugar, Vanilla Bean Yogurt, Vanilla Bean Paste, fresh Strawberries, Balsamic Vinegar, Sugar