Vietnamese Golden-Glazed Chicken Wings
Ingredients List
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12 chicken wings, tips removed and wings cut in half at joint
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2 cloves cloves garlic, peeled and coarsely chopped
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½ onion, cut into chunks
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¼ cup soy sauce
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¼ cup Asian fish sauce
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2 tablespoons fresh lemon juice
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2 tablespoons sesame oil
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1 teaspoon salt
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1 teaspoon freshly ground black pepper
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1 tablespoon garlic powder
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1 tablespoon white sugar
Instructions
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In a large bowl, combine chicken wings, garlic, and onion. Add soy sauce, fish sauce, lemon juice, and sesame oil, then season with salt, pepper, garlic powder, and sugar. Toss everything together until evenly coated. Cover the bowl and let it marinate in the refrigerator for 2 hours to overnight.
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Preheat the oven to 400°F (200°C). Line a 9x13-inch baking dish with aluminum foil.
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Remove the wings from the marinade, reserving the excess. Arrange the wings in a single layer in the prepared baking dish. Bake in the preheated oven, turning halfway through and basting with the reserved marinade, until the wings are golden brown and the juices run clear, about 30 minutes.
Nutritional Breakdown (per serving)
| 716 | Calories |
| 51g | Fat |
| 9g | Carbs |
| 53g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 716 | |
| % Daily Value * | |
| Total Fat 51g | 65% |
| Saturated Fat 13g | 67% |
| Cholesterol 213mg | 71% |
| Sodium 2781mg | 121% |
| Total Carbohydrate 9g | 3% |
| Dietary Fiber 1g | 3% |
| Total Sugars 5g | |
| Protein 53g | 106% |
| Vitamin C 7mg | 8% |
| Calcium 53mg | 4% |
| Iron 3mg | 18% |
| Potassium 571mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5