Glazed Wings
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h. 30 min.
Ready in
Calories:
565
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 565 cal. | (27 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 4.6 μg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 32.6 mg | (272 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 789 mg | (20 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 345 mg | |||
| Cholesterol | 297 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 12 Chicken wing (wing tips removed)
- 2 Tbsps mild Chili powder
- 1 Tbsp Celery salt
- 1 Tbsp paprika
- 1 tsp cayenne pepper
- 1 tsp freshly ground peppers
- 1 Tbsp Garlic salt (or garlic powder)
- 2 Tbsps honey
- 2 Tbsps olive oil
Preparation steps
1.
Cut the chicken wings in half through the joint and discard the tips.
2.
Pat dry with absorbent kitchen paper.
3.
Whisk together the remaining ingredients until well blended.
4.
Put the chicken wings in a large bowl and pour over the spice mixture. Cover and leave to stand for at least 4 hours or overnight in the refrigerator.
5.
Heat the grill. Place the chicken on a grill rack and cook for 7-8 minutes on each side, basting with the marinade from time to time.
6.
Cook until golden brown and cooked through, with no pink juices remaining when pierced with a knife. Serve warm or cold.
