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Picture of Baked Korean Chili Wings
american korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 439 kcal 22 %
  • Fat 29 g 45 %
  • Saturated 7 g 34 %
  • Carbs 13 g 4 %
  • Fiber 1 g 5 %
  • Protein 30 g 59 %
  • Cholesterol 167 mg 56 %
  • Sodium 1093 mg 46 %
  • Calcium 41 mg 4 %
  • Magnesium 42 mg 10 %
  • Potassium 393 mg 8 %
  • Iron 1 mg 8 %
  • Zinc 2 mg 22 %
  • Phosphorus 238 mg 34 %
  • Vitamin A 14 µg 2 %
  • Vitamin C 2 mg 2 %
  • Thiamin (B1) 0 mg 10 %
  • Riboflavin (B2) 0 mg 17 %
  • Niacin (B3) 9 mg 56 %
  • Vitamin B6 1 mg 71 %
  • Folate equivalent (total) 18 µg 5 %
  • Vitamin B12 0 µg 16 %
  • Vitamin D 0 µg 1 %
  • Vitamin E 1 mg 8 %
  • Vitamin K 6 µg 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Baked Korean Chili Wings

Ingredients

  • 6 Chicken Wings
  • 2 cloves Garlic - grated
  • 2 teaspoon grated Ginger
  • 2 teaspoon light Soy Sauce (I use gluten free Tamari)
  • 2 teaspoon Toasted Sesame Oil
  • 1 tablespoon Gochujang Korean Chilli Paste (or Sriracha)
  • 1 teaspoon Honey

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