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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Indonesian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the wings apart at the first joint, separating the "drumstick" from the wing tip and second joint. Reserve the tips and second joints for another use. | 2. Beginning at the narrower end of each drumstick, with a sharp knife, cut the tendons and scrape the meat down the bones as far as possible toward the thicker end to make a plump lollipop, or drumstick shape. The bare bone showing makes a neat handle for easier eating. | 3. In a bowl, whisk together the lime juice, the oil, garlic, brown sugar, red pepper flakes and salt. | 4. Add the chicken wings, tossing them to coat with marinade. Let them sit in the refrigerator at least 2 hours and up to 8 hours. | 5. In a large zip-lock bag, toss together the bread crumbs and peanuts. Add 4 or 5 wings at a time to the bag, shaking well to cover the wings with the crumb/peanut mixture. Repeat with the rest of the wings. | 6. Bake the wings on a rack in a shallow roasting pan in a preheated 450 oven, turning them once, for 30 minutes, or until they are browned lightly. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken wing	4	lbs		3465.4498	0.0	317.8779	233.1468
lime juice	1/4	cup		15.125	5.0941	0.2541	0.0424
olive oil	1/4	cup		477.36	0.0	0.0	54.0
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
brown sugar	1	tablespoon		34.2	8.8281	0.0108	0.0
salt	1/2	teaspoon		-	-	-	-
red pepper flake	1 -2	teaspoon		-	-	-	-
fine breadcrumb	1 1/2	1/2		-	-	-	-
peanut	3/4	cup	roasted chopped	620.865	17.6624	28.250999999999998	53.9178

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