Crispy Chicken Wings with Coleslaw
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,002 cal. | (48 %) | ||
| Protein | 72 g | (73 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 11.5 mg | (96 %) | ||
| Vitamin K | 132.3 μg | (221 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 36.3 mg | (303 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 4.2 mg | (70 %) | ||
| Biotin | 26.2 μg | (58 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 1,375 mg | (34 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 15.6 g | |||
| Uric acid | 410 mg | |||
| Cholesterol | 481 mg | |||
| Complete sugar | 20 g |
Ingredients
- For the wings
- 12 Chicken wing
- 1 egg
- 4 Tbsps Pastry flour
- 150 grams breadcrumbs
- freshly ground black peppers
- salt
- vegetable oil
- For the coleslaw
- 400 grams Green cabbage
- 1 carrot
- 1 Apple
- 2 eggs
- 1 Tbsp butter
- 60 grams Whipped cream
- 1 tsp salt
- 1 tsp mustard powder
- 1 Tbsp Pastry flour
- 1 Tbsp sugar
- 60 milliliters White vinegar
Preparation steps
For the coleslaw, combine vinegar with 50 ml (approximately 3 1/2 tablespoons) water, sugar, flour, mustard powder and salt in a pot. Stirring constantly, bring to a boil. Add cream and butter to the vinegar mixture and heat until butter has melted. Beat eggs and stir 2-3 tablespoons of hot liquid into the egg, then pour egg mixture into the pot. Stir thoroughly and continue stirring until mixture thickens. Pour into a bowl.
Rinse cabbage and cut or grate into thin strips. Peel and finely grate carrot. Rinse apple and grate coarsely. Pour sauce over cabbage, carrot and apple, stir and adjust seasoning. Let stand, refrigerated, 2-3 hours.
Rinse chicken wings, pat dry, and season with salt and pepper. beat egg in a small bowl. Dip chicken wings first in pastry flour, then egg and finally breadcrumbs. Heat oil over medium heat in large frying pan. Fry wings until golden brown. Remove to paper towels.
Serve chicken wings with coleslaw and garnish with apple slices.
