Stuffed Chicken Wings
Stuffed Chicken Wings - Delicious filling and topped with a fruity salad
Healthy, because
Even smarter
Nutritional values
Refined and healthy at the same time, this dish provides the daily requirement of niacin, which is needed in the cells to produce energy, and the mineral zinc, which strengthens physical and mental fitness and has a positive effect on the structure of skin and hair.
If you need to make this dish in advance, you can stuff the chicken wings a few hours before baking and keep them covered in the refrigerator.
(Percentage of daily recommendation)
| Calorie | 484 cal. | (23 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 28.9 μg | (48 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.2 mg | (135 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 770 mg | (19 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 62 μg | (31 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 325 mg | |||
| Cholesterol | 178 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 12 as large as possible Chicken wing
- 6 ozs raw shrimp (ready to cook)
- 3 scallions
- 1 pc ginger (about 25 grams)
- 2 garlic cloves
- 9 ozs ground pork
- 1 tsp red Curry paste
- 6 Tbsps Thai fish sauce
- ½ Lime
- 2 Tbsps Sweet soy sauce
- 1 Red onion
- ½ Cucumber
- 1 Mango
- 3 sprigs Thai basil
- 3 sprigs mint
- 2 Tbsps Rice vinegar
- salt
Kitchen utensils
Preparation steps
Turn chicken wing joints backwards to separate the lower portion. Where the bone met the body, use a knife to scrape back the flesh around the cut end and press the flesh toward joint. Cut or break off the exposed bone, leaving a pocket of de-boned wing meat and skin.
Cut shrimp along back, remove the internal organs, rinse, pat dry and chop finely.
Rinse and peel scallions, ginger and garlic. Chop finely, keeping each ingredient separate.
Mix shrimp, ground pork, scallions, ginger and garlic thoroughly in a bowl with curry paste and half of the fish sauce. Roll into 12 equal-sized balls.
Place the balls inside the chicken wing pockets. Seal the openings with toothpicks.
Squeeze lime separately. Mix 1 tablespoon of lime juice and sweet soy sauce. Drizzle mixture over the wings. Turn the wings over and place next to one another on a baking sheet lined with parchment paper. Bake in a preheated oven at 400°F/convection 350°F for 25 minutes.
Meanwhile, peel and finely chop the red onion. Rinse and trim cucumber, cut in half lengthwise, and remove seeds. Slice into thin slices. Peel the mango and slice flesh off the pit, then cut flesh into small cubes, approximately 1/4 inch.
Rinse Thai basil and mint, shake dry, pluck leaves and chop coarsely. Mix all salad ingredients with rice vinegar, remaining fish sauce and 1 pinch of salt. Take wings out of the oven and serve with the mango salad.
