Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
309
Calories
32g
Protein
18g
Fat
5g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- 36 chicken wingettes
- 1 cup balsamic vinegar
- 3 sprigs rosemary , finely chopped
- 2 tbsp salt
- 1 tbsp black pepper
- 1 ½ tbsp cayenne pepper
- ¼ cup paprika
- 1 tbsp garlic powder
- Cornmeal , as needed
- Vegetable oil for deep frying
Directions
1
Place chicken in a zip-top plastic bag. Combine remaining ingredients except for oil and cornmeal and refrigerate overnight.
2
Heat oil to 350°F. Meanwhile, dredge chicken in cornmeal. Fry in batches for 12 minutes. Drain on a cooling rack .
3
Rest 5 minutes and serve.
Recipe sourced from
wikibooks