RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	10.4627
Energy (kCal)	1264.1375
Carbohydrates (g)	239.2538
Total fats (g)	27.7919
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.4798
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.8259
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0551
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	3.1293
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.8424
Proline (g)	0.4722
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.6204
Adjusted Protein (g)	0.0000
Cystine (g)	0.1762
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	25.5117
Copper, Cu (mg)	0.2915
Maltose (g)	0.0000
Zinc, Zn (mg)	1.4208
Total lipid (fat) (g)	27.7919
Vitamin K (phylloquinone) (g)	3.0889
Cholesterol (mg)	65.5360
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	9.6976
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	901.6890
Energy (kcal)	1264.1375
Fatty acids, total saturated 16:1 undifferentiated (g)	0.5786
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2344
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	109.6852
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	2.7300
Lutein + zeaxanthin (g)	0.1706
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.5723
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	77.1445
Fatty acids, total saturated 16:0 (g)	7.2513
Carbohydrate, by difference (g)	239.2538
Vitamin D (IU)	0.0000
Fructose (g)	1.5795
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.9109
Tyrosine (g)	0.5126
Potassium, K (mg)	441.0812
Fatty acids, total saturated 12:0 (g)	0.7153
Vitamin A, RAE (g)	220.8412
Serine (g)	0.5142
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.5232
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	2.5749
Histidine (g)	0.2466
Isoleucine (g)	0.4068
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	4.6034
Water (g)	147.7981
Fatty acids, total saturated 8:0 (g)	0.2847
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	117.9992
Sodium, Na (mg)	556.7122
Iron, Fe (mg)	1.7863
Energy (kJ)	5291.0560
Ash (g)	4.0839
Caffeine (mg)	0.0000
Glycine (g)	0.4391
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	1.1063
Fatty acids, total polyunsaturated (g)	1.5847
Vitamin E (alpha-tocopherol) (mg)	1.2182
Sucrose (g)	104.0213
Vitamin B-6 (mg)	0.7694
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.4890
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.3529
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	2187.2419
Starch (g)	0.0000
Pantothenic acid (mg)	1.4575
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2354
Folate, food (g)	9.6976
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	8.0650
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	20.7103
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	16.4740
Vitamin B-12 (g)	0.0026
Calcium, Ca (mg)	121.6505
Fatty acids, total saturated 10:0 (g)	0.6387
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.5428
Glutamic acid (g)	1.8321
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	2.2181
Vitamin E, added (mg)	0.0000
Retinol (g)	210.9440
Leucine (g)	0.8064
Folate, DFE (g)	9.6976
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	4.2439
Tryptophan (g)	0.1199
Threonine (g)	0.3495
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	2.3180
Protein (g)	10.4627
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	7.1059
Betaine (mg)	1.6894
Phosphorus, P (mg)	187.2385
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> Canadian >> Canadian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. 1 Pre-heat oven to 425 f. | 2. 2 Rinse and Dry chicken. Place in a medium size bowl. | 3. 3 Add to the bowl of Chicken: Salt to taste (about 1/4 tsp), Pepper to taste (about 1/8th tsp), 2 Tbsp oil,1 to 3 Tbsp Franks Hot Sauce (I use 2 Tbsp as I like things mild to warm when it comes to heat. | 4. 4 Mix well to coat all pieces evenly. | 5. 5 In a plastic bag add 1 cup flour, then add all your chicken pieces to the bag. Shake to coat well. There won't be much flour remaining but a bit of crumbles. | 6. 6 Place on a parchment lined baking sheet. Place baking sheet in the oven on the mid or mid high position. Bake 30 minutes, turn pieces Bake an additional 30 minutes. | 7. 7 during the last 20 minutes of cooking: Add Glaze ingredients to a sauce pan. Bring to a boil. Cook one minute longer, then remove from heat. | 8. 7 When done, remove chicken from baking sheet and place into a clean large bowl, Pour Glaze over and toss to coat evenly. Place the chicken back on the baking sheet to cool for a few minutes and allow the coating to absorb the glaze. | 9. Notes: | 10. 1 This recipe adjust easily to specific tastes. Make it hot if you want, make it mild if you like. Make it less sweet if you wish -- Let your taste-buds decide. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken wing	2 -5		0.0	0.0	0.0	0.0
salt			-	-	-	-
pepper			-	-	-	-
oil	2	tablespoons	224.25599999999997	0.0	0.0717	25.4669
frank red sauce	1 -3	tablespoon	-	-	-	-
flour	1	cup	578.28	126.6054	9.401	2.2436
garlic		tbsp	-	-	-	-
ginger		tbsp	-	-	-	-
chili sauce	1	tablespoon	15.6975	3.3767	0.4266	0.0512
vinegar	1/2	cup	25.095	1.1114	0.0	0.0
brown sugar	1/2	cup	418.0	107.899	0.132	0.0
soy sauce	1	teaspoon	2.8089999999999997	0.2613	0.4314	0.0302

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Garlic Ginger Chicken Wings