Baked Rosemary Chicken Wings with Crisp Vegetable Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 597 cal. | (28 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 20.5 μg | (34 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 33.4 mg | (278 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 103 mg | (108 %) | ||
| Potassium | 1,125 mg | (28 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 363 mg | |||
| Cholesterol | 297 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the chicken wings
- 1 ⅕ kilograms (approximately 2 pounds) Chicken wing (ready to cook)
- salt
- freshly ground peppers
- sweet ground paprika
- olive oil
- 1 sprig rosemary
- 2 garlic cloves
- For the salad
- 1 small Iceberg lettuce
- ½ Cucumber
- 1 ½ red Bell pepper
- 2 Tbsps White vinegar
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
For the chicken wings: Rinse the wings, pat dry and season with salt, pepper and paprika. Drizzle with a little olive oil and place on a baking sheet. Rinse the rosemary, shake dry, pluck leaves and chop finely. Press garlic cloves. Rub rosemary and pressed garlic over the chicken wings. Bake in preheated oven, turning occasionally until done, 25-30 minutes.
For the salad: Rinse the lettuce, spin dry and cut into strips. Rinse and peel the cucumber. Rinse, halve and remove the seeds and white ribs from the bell pepper. Cut the bell pepper and cucumber into small, bite-sized pieces. Whisk together the vinegar with 4 tablespoons oil, salt and pepper to taste. Toss lettuce with cucumber, bell pepper and vinaigrette and season to taste.
Arrange the wings on plates and serve with the salad.
