Crispy Chicken Wings with Tomato Salad
(1 vote)
(1 vote)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
858
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 858 cal. | (41 %) | ||
| Protein | 82 g | (84 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.5 mg | (88 %) | ||
| Vitamin K | 41.2 μg | (69 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 44.9 mg | (374 %) | ||
| Vitamin B₆ | 2.2 mg | (157 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 4.5 mg | (75 %) | ||
| Biotin | 16.2 μg | (36 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,561 mg | (39 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 12.6 g | |||
| Uric acid | 486 mg | |||
| Cholesterol | 396 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the chicken
- 16 Chicken wing
- 1 fresh lemon
- 1 Tbsp honey
- 1 tsp spicy Mustard
- 2 Tbsps vegetable oil
- salt
- freshly ground peppers
- For the salad
- 800 grams colorful Tomatoes (green, red and yellow)
- 3 Tbsps white balsamic vinegar
- 4 Tbsps grapeseed oil
- 1 tsp freshly chopped oregano
- Lemon balm (for garnishing)
Preparation steps
1.
Preheat the oven grill to 200 ° C preheat.
2.
For the chicken: rinse chicken wings, pat dry and divide. Grate lemon zest and squeeze juice. Combine zest and juice with honey, mustard and oil, season with salt and pepper. Coat chicken pieces with marinade and arrange in a roasting pan with a grill rack. Roast in preheated oven at 200°C (approximately 400°F) for about 25 minutes, turning over halfway through roasting.
3.
For the tomato salad: rinse tomatoes, remove stems and quarter. Combine with balsamic vinegar, grapeseed oil and oregano and season with salt and pepper. Arrange salad and chicken on plates and garnish with lemon balm leaves. Serve.
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