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Japanese Chicken Wings ( Teriyaki )

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)62.3322
Energy (kCal)2874.295
Carbohydrates (g)394.8952
Total fats (g)122.4722
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut wings in half. | 2. Dip in slightly in beaten egg. | 3. Dip in flour. | 4. Fry in butter until golden crispy. | 5. Brown on all sides, use butter as needed. | 6. Put in roasting pan or casserole dish and pour sauce over top. | 7. Bake uncovered 350°F for 1 hour, basting frequently with sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken wing 3 -4 0.0 0.0 0.0 0.0
    egg 1 beaten 71.5 0.36 6.28 4.755
    flour 1 cup 578.28 126.6054 9.401 2.2436
    butter 1 cup 1368.0 62.856 42.744 115.2
    chicken wing sauce - - - -
    soy sauce 3 tablespoons 25.44 2.3664 3.9072 0.2736
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    accent seasoning 1 teaspoon - - - -
    water 3 tablespoons 0.0 0.0 0.0 0.0
    vinegar 1/2 cup 25.095 1.1114 0.0 0.0
    salt 1/2 teaspoon - - - -
    chicken wing sauce doubled - - - -

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



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