This recipe has Calories as 79.3%, Fat (total lipid) as 167%, Protein as 80.0%, Sodium as 162% and Sugar as 116% (as a percentage of RDA).
You'll likely need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 5.5% of RDA
• Calories: 79.3% of RDA
• Carbs: 26.7% of RDA
• Fat (total lipid): 167% of RDA
• Fiber: 11.1% of RDA
• Fructose: 19.3% of RDA
• Protein: 80.0% of RDA
• Sodium: 162% of RDA
• Sugar: 116% of RDA
• Vitamin A (IU): 11.4% of RDA
• Vitamin B6: 140% of RDA
• Vitamin C: 4.6% of RDA
• Iron: 3.3% of RDA
• Magnesium: 41.4% of RDA
• Manganese: 11.6% of RDA
• Niacin: 160% of RDA
• Potassium: 35.1% of RDA
• Zinc: 46.2% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
PREPARING SPICY GINGER SOY SAUCE
1.
Use a small saucepan and add the water with the ginger, soy sauce, vinegar, and sugar. Bring to boil.
2.
Add the honey or syrup with the chili flakes when it’s boiling, and let it reduce by half.
3.
Check for that maple syrup-like consistency and set aside.
PREPARING THE CHICKEN WINGS
4.
Discard the tips, cut the wings and wash them properly. Pat dry with a paper towel.
5.
Combine the flour with the salt & pepper in a mixing bowl. Place the chicken wings in the flour mixture and coat them evenly.
6.
Heat 1 inch of any high heat cooking oil up in a frying pan until it reaches 350 degrees Fahrenheit.
7.
Fry them for about 5 minutes. If you cannot fit them all in the pan, fry them in batches. Remove when done, shake off excess flour and let them cool.
8.
Drizzle the spicy soy ginger glaze on top of wings and top with sesame seeds and green onion.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten.
Just make the following substutions: gluten-free all-purpose flour for all-purpose flour and gluten-free soy sauce for soy sauce (regular) and coconut aminos for soy sauce (regular).
2.
Make it Wheat Free!
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat.
Just make the following substutions: gluten-free all-purpose flour for all-purpose flour and gluten-free soy sauce for soy sauce (regular) and coconut aminos for soy sauce (regular).
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1585
Protein 90.0 g
Carbohydrates 73.4 g
Iron 0.63 mg
Fiber 3.12 g
Calcium 54.8 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
