Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Egg | 1 large egg (50g) | 78 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Spread | not in our table | 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
- 2 to 3 Lbs. of chicken wings
- 1 jar of Durkee sandwich spread
- ¼ cup of Louisiana Hot Sauce (or to taste)
- garlic powder
- salt
- ground pepper
- 2 eggs
- flour
Directions
Season chicken wings with garlic powder, salt and pepper and set aside.
In separate bowl, beat the eggs and set aside.
Dip wings in egg mixture then dredge in flour.
Fry wings until done.
Place the cooked wings in a baking dish.
In a separate bowl, mix Durkee sandwich spread and Louisiana Hot Sauce and pour over cooked wings.
Cover with aluminum foil.
Preheat oven to 350ºF and bake the wings for 25 minutes.
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