Chicken Wings with Peanut and Lemon Wedges
Nutritional values
(Percentage of daily recommendation)
| Calorie | 955 cal. | (45 %) | ||
| Protein | 80 g | (82 %) | ||
| Fat | 64 g | (55 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 1.1 g | (4 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 3.3 μg | (6 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 44.2 mg | (368 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 4 mg | (67 %) | ||
| Biotin | 19.9 μg | (44 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 1,204 mg | (30 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 21.8 g | |||
| Uric acid | 447 mg | |||
| Cholesterol | 413 mg | |||
| Complete sugar | 14 g |
Ingredients
- For the chicken
- 1 ½ kilograms Chicken wing
- 2 Tbsps brown sugar
- 2 Tbsps Vinegar
- 2 Tbsps soy sauce
- 1 garlic clove
- 2 Tbsps vegetable oil
- cayenne pepper
- For the dip
- 4 Tbsps Peanut butter
- 200 grams Whipped cream
- 1 Tbsp lemon juice
- salt
- freshly ground peppers
- To serve
- Lemon peel
- 1 red chili pepper
Preparation steps
Preheat oven to 220°C (approximately 425ºF).
For the chicken, rinse the wings, pat dry and place in a flat dish.
Combine the remaining ingredients, crush the garlic and mix well. Pour the marinade over the chicken wings and leave to marinate overnight in the refrigerator, turning once.
Line a baking sheet with aluminum foil and grease with oil. Spoon some of the marinade from the chicken wings onto the baking sheet and then lay the wings on top.
Place in the oven and roast for 15 minutes. Turn the wings and cook for another 5 minutes. Brush again with marinade and fry for a further 10 minute, turning once.
For the dip, combine the peanut butter, sour cream and lemon juice in a bowl and mix until creamy. Season with salt and pepper and garnish, as desired, with a chile pepper.
To serve, arrange the chicken wings on plates and serve with lemon wedges and peanut dip.
