Chicken Wings, Korean Style Lc-4/sethnic- korean, ethnic- oriental, meat- chicken wing 2 1/2 lb chicken wings; trimmed, separated 3 tbs soy sauce 4 tbs sherry, dry 2 tb splenda 2 clove garlic; minced 2 tsp ginger 2 tsp sesame seeds 2 tbs sesame oil 1/2 tsp pepper Mix all ingredients in a a bowl. Marinade for at least two hours at room temperature. Saving marinade, put wings on broiling rack and broil until browned and cooked through, (about 20 minutes) basting wings with marinade about every 10 minutes. Transfer to platter and serve. NYC Nutrition Analysis (per serving or yield unit): water=209.3 g; calories=731.3; protein=53.55 g; total fat=53.02 g; carbohydrate=4.52 g; dietary fiber=0.49 g; ash=3.98 g; calcium=44.49 mg; phosphorus=406.8 mg; iron=3.29 mg; sodium=860.5 mg; potassium=531.9 mg; magnesium=65.52 mg; zinc=4.07 mg; copper=0.17 mg; manganese=0.49 mg; vitamin A=419.6 IU; vitamin E=1.16 mg ATE; thiamin=0.16 mg; riboflavin=0.28 mg; niacin=17.23 mg; pantothenic acid=2.23 mg; vitamin B6=1.04 mg; folate=15.24 ug; vitamin B12=0.91 ug; vitamin C=2.57 mg; saturated fat=13.81 g; monounsaturated fat=21.04 g; polyunsaturated fat=12.85 g; cholesterol=218.3 mg; alcohol=2.35 g; selenium=44.65 ug; refuse=40.48%; %cal as carb:prot:fat=3:30:67; WW Pts=18.96; (complete analysis) |
