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Add a photoThese wings taste better than at the restaurant and are healthier. People are always surprised to find out that my chicken wings can be so delicious when roasted instead of fried. I serve them with a goat cheese dip (less fat) instead of the traditional blue cheese dip with celery and carrot sticks.
Ингредиенты
- 24 chicken wings (cut off and remove the tips of the wings)
- 10 ml (2 tsp) paprika
- 15 ml (1 tbsp) brown sugar
- 7 ml (1 1/2 tsp) salt
- 1 ml (1 1/4 tsp) pepper
- 1 ml (1 1/4 tsp) cayenne pepper
- 125 ml (1/2 cup) goat cheese, crumbled
- 125 ml (1/2 cup) buttermilk or greek yogourt
- 5 ml (1 tsp) worcestershire sauce
- 15 ml (1 tsp) fresh thyme, cut up
- 1 garlic clove, chopped
- 5 ml (1 tsp) honey
- Salt and pepper
- 4 carrots, sticks or cut lenghtwise
- 4 celery ribs, cut in sticks or cut lenghtwise
Инструкции
- Make a double batch of the spices mixture: paprika, brown sugar, salt and pepper and cayenne pepper. Place one batch in a plastic bag (baggie) and shake it, keep the other batch in a small bowl. Rinse and cut-off the wings tips and discard. Place the wings in the plastic bag with the spices and shake well. Refrigerate and let the wings marinate for a few hours or longer. One hour before serving, add the other batch of spices to the marinated chicken wings and coat the wings evenly in the plastic bag. This will give even more flavour to the wings.
- Pre-heat the oven to 375 degrees F (190 C). Place aluminium sheet on a cookie sheet and coat evenly with pam or oil to prevent the wings from sticking to the foil. Place the chicken wings on the pan in one layer. Roast for an initial 30 minutes, turn wings once and roast another 30 minutes until browned and tender. In the meantime, process the goat cheese, buttermilk or yogourt, worcestershire, garlic cloves, thyme and honey in the food processor until smooth and creamy. Add salt and pepper to taste. Cover and refrigerate. When wings are ready, serve them with the carrots and celery sticks and the goat cheese dip as they do in restaurants.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 511g | |
| Recipe makes 2 servings | |
| Calories 710 | |
| Calories from Fat 393 | 55% |
| Total Fat 43.92g | 55% |
| Saturated Fat 17.55g | 70% |
| Trans Fat 0.36g | |
| Cholesterol 174mg | 58% |
| Sodium 2327mg | 97% |
| Potassium 1063mg | 30% |
| Total Carbs 29.34g | 8% |
| Dietary Fiber 5.7g | 19% |
| Sugars 20.12g | 13% |
| Protein 49.63g | 79% |
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