Peanut-Coated Chicken Wings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 894 cal. | (43 %) | ||
| Protein | 73 g | (74 %) | ||
| Fat | 59 g | (51 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 16 mg | (133 %) | ||
| Vitamin K | 9.1 μg | (15 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 40.3 mg | (336 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 129 μg | (43 %) | ||
| Pantothenic acid | 4.3 mg | (72 %) | ||
| Biotin | 27.4 μg | (61 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 1,284 mg | (32 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 13 g | |||
| Uric acid | 412 mg | |||
| Cholesterol | 406 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 12 Chicken wing
- 100 grams salted Shelled peanut
- 1 Tbsp Pastry flour
- salt
- freshly ground peppers
- cayenne pepper
- 2 eggs
- 2 Tbsps water
- 1 chopped chili pepper
- 1 diced onion
- 1 red Bell pepper
- 2 Tbsps vegetable oil (for the dip)
- 200 milliliters Ketchup
- vegetable oil (for frying)
Preparation steps
For the dip: Heat the oil in a skillet. Add the onion and cook until translucent. Rinse the bell pepper, cut in half lengthwise, remove seeds and white ribs, and finely chop. In a bowl, stir the chile pepper with the onion, bell pepper and ketchup until combined.
For the chicken wings: Grind the peanuts in a food processor. In a bowl, stir the peanuts with the flour.
Rinse the chicken wings, pat dry, and season with salt, pepper and cayenne pepper to taste.
In a bowl, whisk the eggs with the water. Coat the chicken wings in the egg mixture. Coat the chicken wings in the flour mixture pressing so the coating adheres. Heat the oil in a large pot. Add the chicken wings and cook until golden brown, about 8-10 minutes.
Remove the chicken wings with a slotted spoon and drain on paper towels. Serve with the dip.
