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    You are in: Home / Recipes / Asian Chicken Wings Recipe
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    Asian Chicken Wings

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on November 10, 2011

      I used 1 kilo of wings and just cut the tips off (froze them for later to make stock) and then floured as directed but only used 1 teaspoon of salt and 1/2 teaspoon of paprika but chose not to deep fry but to spray a rack with oil and then spray the wings and bake at 190C fan forced oven for 45 to 50 minutes for lovely crunchy and tender juicy wings. I made the full quantity of sauce but next time I will double it so there is extra to go over the rice as I served as a meal with steamed vegetables. The addition of tabasco (I used 1 teaspoon) gave it a lovely kick which we thoroughly enjoyed. Thank you diner524 for a very tasty dinner. made for Everyday A Holiday.

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    • on May 10, 2010

      the wings were good but the peanut butter over powered all the other ingredients.

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    • on April 30, 2010

      Great tasting wings. I didn't deep fry them, I coated the wings and popped them in the oven too cook, they came out fine, but without the grease, then i just added them to the sauce.

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    • on April 26, 2010

      Yummy! I started out with frozen wings so didn't have to deal with the wing tip chore, lol. These were simple to do and very good. I used Frank's hot sauce and would probably add a little bit more next time - but that's because both grandson and I like things spicy. The peanut sauce was really good on these messy little morsels. Thanks diner for a nice treat. Made for Photo Tag.

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    Nutritional Facts for Asian Chicken Wings

    Serving Size: 1 (175 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 567.6
     
    Calories from Fat 323
    57%
    Total Fat 35.9 g
    55%
    Saturated Fat 9.6 g
    48%
    Cholesterol 145.6 mg
    48%
    Sodium 1089.2 mg
    45%
    Total Carbohydrate 19.9 g
    6%
    Dietary Fiber 1.5 g
    6%
    Sugars 2.3 g
    9%
    Protein 39.8 g
    79%

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