Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
353
Calories
33g
Protein
18g
Fat
15g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 (5 lbs) bag chicken wings
- 1 tablespoon cayenne
- 2 tablespoons paprika
- 2 tablespoons garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon onion powder
- 1 tablespoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon fresh ground black pepper
- 1/4 cup vegetable oil
- =
Directions
1
Rinse chicken and pat dry.
2
if wings are whole, cut off and discard pointed tip and halve wings at the main joint
3
In food processor or blender, combine all remaining ingredients, EXCEPT oil.
4
Process until well blended.
5
With machine on, slowly our in oil and process until a thick paste forms.
6
In a large bowl, combine wings and paste.
7
Toss until wings are well coated.
8
Cover and refrigerate over night.
9
Broil or grill wings until nicely browned outside and cooked through.
10
Serve warm or at room temp.
Recipe sourced from
fandom