Honey-Glazed Chicken Wings with Fried Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 31,467 cal. | (1,498 %) | ||
| Protein | 3,736 g | (3,812 %) | ||
| Fat | 1,816 g | (1,566 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 7.3 mg | (913 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 138.1 mg | (1,151 %) | ||
| Vitamin K | 9.8 μg | (16 %) | ||
| Vitamin B₁ | 15.7 mg | (1,570 %) | ||
| Vitamin B₂ | 30.1 mg | (2,736 %) | ||
| Niacin | 2,038.1 mg | (16,984 %) | ||
| Vitamin B₆ | 94.1 mg | (6,721 %) | ||
| Folate | 2,282 μg | (761 %) | ||
| Pantothenic acid | 180.9 mg | (3,015 %) | ||
| Biotin | 376.6 μg | (837 %) | ||
| Vitamin B₁₂ | 75.1 μg | (2,503 %) | ||
| Vitamin C | 507 mg | (534 %) | ||
| Potassium | 49,951 mg | (1,249 %) | ||
| Calcium | 2,675 mg | (268 %) | ||
| Magnesium | 3,613 mg | (1,204 %) | ||
| Iron | 139 mg | (927 %) | ||
| Iodine | 1,884 μg | (942 %) | ||
| Zinc | 188.5 mg | (2,356 %) | ||
| Saturated fatty acids | 522.2 g | |||
| Uric acid | 21,598 mg | |||
| Cholesterol | 18,564 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 800 grams large potatoes
- Iodized salt
- 750 Chicken wing
- small minced ginger
- 6 Tbsps Safflower oil
- 4 Tbsps honey
- 4 Tbsps Kefir
- 300 milliliters Vegetable broth
- freshly ground pepper
- 1 tsp rosemary
Preparation steps
Thoroughly scrub the potatoes and cook in a pot of boiling salted water, about 20 minutes. Drain, peel and cut into thick slices. Heat the oven to 180°C (approximately 350°F).
Rinse the chicken wings with cold water, pat dry and season with iodized salt to taste and the ginger. Heat some of the oil in an ovenproof pan. Add the wings and cook until golden on both sides.
In a bowl, stir the honey with the kefir. Add the honey mixture and vegetable stock to the pan and cook in the oven for 15 minutes.
Heat the remaining oil in a skillet, add the potato slices and cook until golden. Season with salt to taste.
Arrange the chicken wings on plates. Reduce the sauce and season with salt and pepper to taste. Drizzle the sauce on top of the chicken wings. Serve with the potatoes and rosemary.
