American
Glazed Chicken Wings with Scallions and Fried Garlic Chips over Squash Puree
$5
25 minsPrep
40 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
520Calories
32gProtein
31gFat
28gCarbs
12gSugar
3gFiber
780mgSodium
140mgChol
8gSat Fat
540mgPotassium
60mgCalcium
2mgIron
0.5mcgVitamin B12
15mgVitamin C
Goes well with
Tsingtao Beer
local
Oolong Tea
international
gluten-free
dairy-free
high-protein
Instructions
1
Pat chicken wings dry, season with salt and pepper, and roast or air-fry at 220°C (425°F) for 35-40 minutes until crispy, flipping halfway.
2
Meanwhile, peel and cube butternut squash, boil or steam until fork-tender, then blend with butter and a splash of the cooking water until smooth; season with salt.
3
Thinly slice garlic and fry in hot oil over medium heat until golden and crisp; drain on paper towels.
4
Whisk together gochujang, soy sauce, honey, and rice vinegar in a small saucepan; simmer until slightly thickened into a glaze.
5
Toss the cooked wings in the warm glaze until fully coated.
6
Spread the squash puree on the base of a plate, arrange glazed wings on top.
7
Garnish with sliced scallions, fried garlic chips, and a sprinkle of sesame seeds before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 900 g900 g chicken wings
- 500 g500 g butternut squash
- 2 tbsp2 tbsp gochujang
- 3 tbsp3 tbsp soy sauce
- 2 tbsp2 tbsp honey
- 1 tbsp1 tbsp rice vinegar
- 6 cloves6 cloves garlic
- 33 stalks scallions
- 1 cup1 cup vegetable oil
- 2 tbsp2 tbsp butter
- 1 tsp1 tsp salt
- 0.5 tsp0.5 tsp black pepper
- 1 tsp1 tsp sesame seeds
