Chicken Wings with Dipping Sauce
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 12 h. 40 min.
Ready in
Calories:
980
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 980 cal. | (47 %) | ||
| Protein | 103 g | (105 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 17 g | (68 %) | ||
| Roughage | 1.4 g | (5 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 18.2 μg | (30 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 56.9 mg | (474 %) | ||
| Vitamin B₆ | 2.6 mg | (186 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 5.2 mg | (87 %) | ||
| Biotin | 17.1 μg | (38 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,688 mg | (42 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 52 μg | (26 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 16.5 g | |||
| Uric acid | 646 mg | |||
| Cholesterol | 512 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 20 Chicken wing
- 250 grams Ketchup
- 1 tsp ground paprika (sweet)
- 4 Tbsps Lime juice
- 3 Tbsps Vinegar
- 1 Tbsp honey
- 1 onion
- 1 Tbsp butter
- 150 grams Tomatoes (canned)
- ⅛ l chicken stock
- 2 Tbsps parsley (chopped)
- salt
- freshly ground peppers
Preparation steps
1.
Rinse wings and pat dry.
2.
In a bowl, mix together ketchup, paprika, lime juice, vinegar and honey. Season generously with salt and pepper. Pour marinade over wings and turn to coat. Cover and refrigerate overnight.
3.
Remove wings from marinade and let drain. Bake in preheated oven (with a drip pan on the rack below) at 180°C (approximately 350°F), about 30 minutes.
4.
To make dipping sauce: Peel and finely chop onion and fry in butter. Add chicken stock and simmer about 5 minutes. Stir in remaining marinade (from chicken) and tomatoes and season with salt and pepper. Bring to a boil. Sprinkle wings with parsley and serve dipping sauce on the side.
