Grilled Chicken Wings
Healthy, because
Even smarter
Nutritional values
Chicken meat is known for its high protein content. We need this to build new cells such as muscle cells. But the meat can do much more: it also scores points with vitamin B3, which is needed for many metabolic processes. It also contains vitamin B1. Our brain and nerves benefit especially from this B vitamin.
No matter whether for the summer barbecue party or as a snack for the Super Bowl, the chicken wings from the grill always go down well. Matching them are zucchini wedges with a delicious pesto dip.
(Percentage of daily recommendation)
| Calorie | 610 cal. | (29 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 22 g | (88 %) | ||
| Roughage | 0.9 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 0.1 μg | (0 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 34 mg | (283 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 1,038 mg | (26 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 389 mg | |||
| Cholesterol | 297 mg | |||
| Complete sugar | 23 g |
Ingredients
- Ingredients
- 1 onion
- 2 garlic cloves
- 200 grams Ketchup
- 2 Tbsps apple cider vinegar
- 2 Tbsps brown sugar
- 2 Tbsps Worcestershire sauce
- Chili powder
- salt
- freshly ground peppers
- 1 ⅕ kilograms Chicken wing
Preparation steps
For the sauce, peel the onion and garlic. Finely dice both, the sweat briefly in oil until translucent. Add the ketchup, a little water, and the vinegar. Stir until combined, then add the sugar and worcestershire sauce. Season to taste with salt, pepper, and chili powder and bring to a boil. Reduce the heat, cover halfway, and simmer gently for 15 minutes stirring occasionally until the desired consistency is reached. Remove from the heat, season to taste, and let cool.
Rinse the wings, pat dry, and separate at the joints. Place on long metal skewers, and brush on all sides with the sauce. Place on a hot grill, and cook for 15 minutes turning occasionally. Brush occasionally during the cook time. Remove from the grill, and serve with the remaining sauce.
