Roasted chicken wings in an Asian marinade recipe
Say goodbye to all excess fat and calories that you usually get when you order wings!
Even if you are a fan of the wing for life, it is unlikely that you have never had a person who was not a fried fried and b) covered with hot sauce and butter and melted oil. There are two fundamental defects in this unwavering two-part approach. First of all,chicken wings Having a lot of natural fat, then cooking in boiling oil is like committing a fat crime on grease. With regard to the treatment of the buffalo, the hot sauce and the butter are excellent, but the wings scream for other bold treatments. Enter our healthy version of this favorite: in this recipe of roasted chicken wings, we dip the wings in an Asian marinade, then roasted (rather than deep livers) at high temperature in the oven (although a grill is nice, too ) to chew them. This option will save you so many calories, but you will always be the taste you want. Who said eating healthy could not come with some guilty pleasures?
Nutrition:290 calories, 10 g of grease (4.5 g saturated), 890 mg of sodium
Serve 4
You will need
1/2 cup of soy soy sauce with low soy
1/4 cup of brown sugar
4 podsminced garlic
1 tablespoon of grated fresh ginger
2 lbs chicken wings
2 c.
1 tablespoon Sriracha
1/2 lime juice
SESAME Seeds and chopped scalions (optional)
How to do it
- Combine soy sauce, half of brown sugar, garlic and ginger in a sealeable plastic bag.
- Add the wings, mix with the layer and seal the bag.
- Mariner in the refrigerator for at least 1 hour or until 8 hours.
- Preheat the oven to 450 ° F.
- Remove the wings from the marinade and lie on a pastry plate lined with a slightly oiled aluminum sheet (for easier cleaning), make sure they are carefully spaced.
- Roast for about 15 minutes, until meat companies are cooked and the skin starts to caramelize and not disappear.
- Heat the butter, the Sriracha, the lime juice and the rest of the brown sugar in a bignon-stick skillet.
- When the butter has melted, add the wings and jumps for 2 to 3 minutes until the sauce clings slightly to chicken.
- Garnish with sesame seeds and scallons (if you like).
This recipe (and hundreds of people more!) Came from one of our cooks, not that! books. For easier cooking ideas, you can alsobuy the book!
