xiaoxl/recipe_data huggingface dataset:
Bourbon-Marinated Steaks


Ingredients:
brown sugar, Bourbon, soy sauce, lemon juice, Worcestershire sauce, fresh coarse ground black pepper, water, beef top round steak

Directions:
Prepare marinade; In large plastic bag, Mix 1 cup water with all the ingredients except steaks.
Add steaks, turning to coat, seal bag, pressing out excess air.
Place bag in shallow glass baking dish and refrigerate at least 4 hours or over night, turning bag occasionally.
Remove steaks from marinade.
Discard marinade.
Put steaks on grill over medium heat and cook 15 to 20 minutes for medium-rare or until desired doneness, turning once.
(Or preheat broiler and place steaks on rack in broiling pan. Broil steaks at closet position to source of heat for 15 to 20 minutes for medium-rare] If using top round grill or broil for 25 to 30 minutes.
Coconut Macadamia Nut Cookies


Ingredients:
all-purpose flour, oats, brown sugar, golden raisin, sweetened flaked coconut, baking soda, butter, water, honey

Directions:
Preheat oven to 325 degrees.
Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour and the next 6 ingredients (flour through baking soda].
Combine butter, water, and honey, stirring well to combine.
Add butter mixture to flour mixture, stirring until well-blended.
Drop by level tablespoons 2” apart onto baking sheets coated with Pam.
Bake at 325 for 10 minutes or until almost set.
Cool on pan 2-3 minutes or until firm.
Remove cookies from pan, and cool on wire racks.
Makes 2-1/2 dozen.
Guatemalan Pan De Banano (Banana Bread)


Ingredients:
butter, sugar, banana, salt, cinnamon, lemon juice, egg, flour, baking powder

Directions:
Preheat oven to 350°F
Soften the butter to room temperature and mix it with the sugar in a mixing bowl until light and fluffy.
Mash the bananas and add it to the butter and sugar mixture.
Add the salt, lemon juice, cinnamon, and egg.
Sift the flour with the baking powder and slowly add it to the liquid mixture.
Pour the batter into a greased loaf pan, approximately 9 x 5 inches.
Bake in oven for 1 hour, or until a toothpick inserted into the center comes out clean.
Serve with honey as a cake bread, or as a dessert with cream or ice cream.
Feta Cheese Turkey Burgers
Category: world-cuisine
By Althea

Ground turkey makes a great burger. It makes an even better one with feta cheese and kalamata olives. Serve these tasty treats with sun-ripened tomatoes and Greek-style pita.

Ingredients:
1 pound ground turkey
1 cup crumbled feta cheese
½ cup kalamata olives, pitted and sliced
2 teaspoons dried oregano
ground black pepper to taste

Directions:
Preheat the grill for medium high heat. In a large bowl, combine turkey, feta cheese, olives, oregano, and pepper. Mix together, and form into patties. Lightly oil the grate. Place patties on the grill.  Cook for 10 to 12 minutes, turning halfway through.

Yields: 4 servings

Calories: 317.7
Fat: 21.9 g
Saturated fat: 8.7 g
Carbohydrates: 3.6 g
Sugars: 1.6 g
Dietary fiber: 0.5 g
Protein: 25.5 g
Cholesterol: 123 mg
Sodium: 800.3 mg
Gourmet Shepherd's Pie


Ingredients:
sweet potatoes, yukon gold potatoes, olive oil, allspice, butter, nutmeg, butter, ground pork, ground turkey, shallots, garlic cloves, celery, carrots, fresh thyme, savory, fresh rosemary, ground cloves, ground cinnamon, Worcestershire sauce, flour, Dijon mustard, dry white wine, peas

Directions:
Preheat oven to 375°F.
Add sweet potatoes and Yukon gold potatoes to a roasting pan and rub olive oil over them. Season with allspice, salt and pepper. Bake until potatoes are tender, about 50 minutes to 1 hour.
While the potatoes are roasting, start the meat filling by melting the butter in a pan over medium heat. Add the pork, turkey, shallots and garlic and sauté until the meat is golden, about 5 to 10 minutes. Add the celery, carrots, cinnamon and cloves and sauté over high heat until carrots soften, about 5 minutes.
Sprinkle with flour and cook for 2 to 3 minutes. Deglaze the pan with the white wine and cook for 2 minutes. Add the Worcestershire sauce, Dijon mustard, thyme, savoury, rosemary and chicken stock. Bring to a boil then reduce to low heat. Season to taste with salt and pepper. Simmer covered until all the moisture is absorbed by the meat, about 20 minutes. Remove from the heat and set aside.
Add peas to the meat and gently mix inches Transfer the meat filling to a baking dish (about 7½" X 11½" X 3" deep].
Peel potatoes and gently mash them in a bowl. Add butter, cream, nutmeg and salt and pepper and stir until blended. Spoon the mashed potatoes onto the meat filling and spread evenly with a spatula to completely cover it.
Bake uncovered at 375°F until golden brown on top and meat filling is bubbling, about 25 to 30 minutes.
My DELISH Crock-Pot Pulled CHORK


Ingredients:
boneless skinless chicken breast, onion, red bell peppers, tomato paste, low sodium chicken broth, red wine vinegar, honey, sea salt, black pepper, garlic powder, onion powder, paprika

Directions:
chop the onion and red bell peppers into large pieces and place them in the bottom of the crock-pot with the black pepper and sea salt.
place the chicken breasts and pork tenderloin (fat side down if it has one] on top of the onions and peppers.
in a bowl mix the honey, red wine vinegar, 6 oz tomato paste, chicken broth, garlic powder, onion powder, paprika, chili pepper flakes and garlic salt together.
pour the sauce on top of the meat and turn your crock-pot on low.
cover and cook (on low] for approximately 7 hours.
remove the meat carefully with tongs, place in a bowl and shred the meat with two forks.
once meat is removed, remove half of the remaining liquid in the pot (about 1.5 cups]. Be careful not to remove the onions and peppers, you want those to stay in there.
add approximately 1/2 can (3 oz or 5 tbsp] of plain tomato paste to liquid and use your immersion blender/hand blender to break down the peppers and onions into the liquid.
add the sauce by half cup to your shredded meat bowl until the desired consistency is reached (important. why? some like it dryer, so by adding it this way you control the amount.  If you add the meat back into the crock-pot directly (which you can] you risk a more wet mixture, but you can do that].
spoon into a serving dish and enjoy (I made yummy sliders with mine].
Peanut Butter Rolo Cookies


Ingredients:
sugar, powdered sugar, shortening, peanut butter, eggs, flour, vanilla, baking soda, salt

Directions:
Mix all ingredients together except rolo’s.
When dough is mixed well, take a small amount, flatten out in hand, place rolo in middle and wrap dough around the rolo to form a ball.
Place on ungreased cookie sheet and bake at 350 for 12 minutes, or until cookie has flattened and rolo has melted.
Navaho Indian Fry Bread
Category: bread
By maddy03

A fried bread that I learned to make while working on the Navaho reservation. Can be used as a main dish bread or as a dessert with honey or jam.

Ingredients:
1 cup vegetable oil for frying, or as needed
1 cup unbleached flour
1 teaspoon baking powder
1 teaspoon powdered milk
¼ teaspoon salt
½ cup water

Directions:
Heat oil in a heavy skillet to 350 degrees F (175 degrees C). Sift flour, baking powder, powdered milk, and salt together in a large bowl. Pour water over flour mixture and stir until a sticky dough forms. Form dough into a ball using floured hands. Fry the dough in the hot oil until browned, 3 to 4 minutes per side. Transfer fry bread to a paper towel-lined plate to drain.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 52.5
Fat: 5.7 g
Saturated fat: 0.8 g
Carbohydrates: 0.6 g
Sugars: 0.3 g
Protein: 0.2 g
Cholesterol: 0.6 mg
Sodium: 270.6 mg
Eggs in Tortillas


Ingredients:
flour tortillas, red bell pepper, green onion, fresh parsley, eggs

Directions:
Preheat oven to 375F degrees.
Spray 6 ramekins or custard cups with non-stick cooking spray (like Pam] and gently push a tortilla into each; you'll have to make some pleats.
Reserve 6 teaspoons of the finely diced red pepper; combine remaining pepper with onions and parsley in a small bowl.
Divide veggie mixture between the 6 tortillas.
Crack 1 egg into a small bowl and gently tip into one of the tortillas, placing egg on top of the veggies; repeat until all 6 tortillas are filled.
Sprinkle with salt and pepper if you wish.
Place baking sheet in the oven and bake for 20 minutes.
Remove and sprinkle 1 tsp of the raw red pepper you saved on top of each egg; serve.
Variation: sprinkle some shredded cheddar or mozzarella on top of eggs before baking.
Flour Tortillas


Ingredients:
flour, salt, baking powder, shortening, warm water

Directions:
Mix dry ingredients well., Add shortening and mix until it resembles cornmeal., Add warm water and mix until dough can be gathered into a ball., Divide into 12 balls., Flour surface lightly., Roll out into thin rounds., Cook in ungreased skillet until lightly brown.
Apple, Amaretto, Cream Cheese Omelet for Two


Ingredients:
eggs, milk, butter, butter, sugar, golden delicious apple, amaretto liqueur, cream cheese

Directions:
Melt butter in a small skillet. Stir in sugar and sliced apple and saute until apples are tender. Remove from heat and add liqueur or extract. Keep warm.
Beat together egg mix and when ready to cook omelet, melt 1 teaspoon of butter in omelet pan and pour in half of the egg mix.
Cook as for an omelet, pushing raw egg to outside edge, when eggs are set, cover with half of cream cheese and half of apple mix.
Continue cooking for one minute and fold or roll and slide out of pan onto heated serving plate.
Repeat for second omelet or use two pans.
Lettuce Salad With Bacon Dressing


Ingredients:
bacon, apple cider vinegar, sugar, lettuce

Directions:
Cook bacon until crisp and brown., Measure bacon fat., Leave about 1 1/4 tablespoons bacon fat in skillet with the bacon., Add vinegar, sugar, salt and pepper., Bring to a boil., Pour hot dressing over lettuce in a bowl and toss.
Shaker Spiced Grape Juice


Ingredients:
cinnamon, clove, sugar, nutmeg

Directions:
Combine all ingredients and simmer for 5 minutes., Strain if necessary.  Serve hot.
Grilled Hot, Sweet and Sticky Chicken Wings


Ingredients:
ketchup, brown sugar, garlic granules, Worcestershire sauce, Tabasco sauce, Dijon mustard, paprika, chili powder, chicken wings, extra virgin olive oil

Directions:
In a medium bowl whisk together the first 9 ingredients (ketchup through chili powder].
Rinse the chicken wings under cold water and pat dry with paper towels.
Place in a large, resealable plastic bag and pour in the marinade.
Press the air out of the bag and seal tightly.
Turn the bag to distribute the marinade.
Place in a bowl and refrigerate for 4 to 6 hours, turning occasionally.
Remove the wings from the bag and discard the marinade.
Lightly brush or spray the wings with olive oil.
Sear over direct, medium heat on the grill until well marked, 4-6 minutes, turning once halfway through searing time.
Continue grilling over INDIRECT medium heat until the meat is no longer pink near the bone, 10-12 minutes.
Serve hot with napkins.
Grandma's Apple Pie


Ingredients:
butter, margarine, low-fat cream cheese, all-purpose flour, apples, ground cinnamon, sugar, lemon juice

Directions:
In a medium bowl, beat the butter or margarine and cream cheese together until smooth.
Work in the flour to make a soft dough.
Divide the dough into two balls, wrap them, and chill them in the fridge for a minimum of 1 hour.
Mix the sliced apples with the cinnamon, sugar, and lemon juice, reserving a little sugar and cinnamon.
Mix well.
On a lightly floured surface, roll out one ball of pastry and use it to line a deep 10-inch pie dish.
Bake the pastry blind (see note on baking blind].
When the pie shell has cooled, fill it with the apples, piling them higher in the center.
Roll out the other pastry ball thinly and gently lay it on top.
Press the edges together, trim off any excess pastry, then mark the edges with a fork and prick the top of the pie several times.
Mix the reserved cinnamon and sugar together, and sprinkle the mixture on top of the pie.
Bake at 375 F for 35-40 minutes, until the topping is golden brown and the apples have cooked.
Note: Baking Blind: Baking blind, which partially cooks the pie shell, will ensure that it stays crisp under a liquid filling.
Cover the pastry, including the rim, with aluminum foil to prevent it from rising.
Weigh it down with baking beans (dried lima or butter beans are perfect].
Bake it in a preheated oven at 400 F for 10-12 minutes (slightly less time if you are making small individual pie shells].
Remove the foil and bake for a further 5 minutes or until the pie shell starts to color.
L'harsha


Ingredients:
butter, olive oil, semolina flour, salt, eggs, water

Directions:
Warm the butter and oil together.
Add all the remaining ingredients and mix together, stirring vigorously.
Knead the dough for 5 to 10 minutes.
Oil a 10-inch skillet lightly with vegetable oil.
Take 1/3 of the dough and form in into a ball, then press the ball into the skillet with your fingers to shape a round, flat disc, not quite 1/2 inch thick.
Fry over low heat for 10 minutes on each side, until light-brown.
Serve at hot or at room temperature.
Souper Easy Sloppy Joes


Ingredients:
ground beef, onion, Worcestershire sauce, Open Pit Barbecue Sauce, brown sugar

Directions:
Brown meat with salt and pepper., Add rest of ingredients and bring to a boil., Cover and simmer for 90 minutes or until it starts to thicken., This is good the first day, but even better the 2nd!
Chick-Fil-A Chicken Salad


Ingredients:
chicken breasts, celery, hard-boiled egg, salt, sugar, fresh ground pepper, mayonnaise

Directions:
Boil chicken until completely cooked. Remove from water and cool meat.
You can save the chicken broth, seal and refrigerate no more than a week.
After chicken is cool, cut into tiny pieces. Place in a mixing bowl with all other ingredients and mix well.
Butter one side of sandwich bread and grill. Place salad in between grilled bread slices and serve.
Scape Pesto With Artichokes


Ingredients:
garlic scape, pine nuts, garlic clove, parmesan cheese, olive oil, artichoke hearts, cooked pasta

Directions:
Cut up scapes so that they will fit in the bowl of a food processor.  Add pine nuts, garlic and parmesan cheese.  Process until coarsely chopped.
With processor running add oil through feed tube until a nice pesto-like paste forms.  Taste, and add salt and pepper as needed.
Pour pesto into a bowl and add artichoke hearts.  Toss with cooked pasta adding pasta water as needed.
Makes about 1 ½ cups pesto, enough for 4 servings.
Sugar Snap Pea and Carrot Saute


Ingredients:
sugar snap peas, carrot, low sodium soy sauce, rice vinegar

Directions:
Heat a large nonstick skillet over medium-high heat., Coat pan with cooking spray., Add sugar snap peas and carrot, saute 3 minutes or until crisp-tender., Remove from heat, stir in remaining ingredients.
The Real Jamaican Jerk Chicken - Nearly Too Hot to Handle!


Ingredients:
boneless skinless chicken breast halves, limes, juice of, water, ground allspice, ground nutmeg, salt, brown sugar, dried thyme, ground ginger, ground black pepper, onions, green onions, garlic cloves, scotch bonnet peppers

Directions:
Cut the chicken breasts into chunks.
Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
Pour the blended marinade mixture into bowl with chicken. Cover and marinate in the refrigerator at least 2 hours.
Preheat an outdoor grill for medium heat and lightly oil grate.
Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.
Vintage Betty Crocker Split Pea Soup


Ingredients:
water, ham hocks, ham bone, onion, celery, parsley, pepper, carrots

Directions:
In large saucepan or Dutch oven, heat peas and water to boiling; boil 2 minutes.
Remove from heat; cover and let stand 1 hour.
Add ham shank, onion, celery, parsley and pepper; heat to boiling.
Reduce heat; cover and simmer 1-1/2 hours.
Add carrots; cover and simmer until carrots are done and soup is of desired consistency, about 30 minutes.
Remove bone; trim meat from bone and add meat to soup.
For a thinner consistency, stir milk or water into soup.
Season to taste.
Colorful Tomato Salad with Rose Water Dressing
Category: salad
By carolfromsweden

This is a fresh salad my husband and I eat a lot during the warm summer days. Garnish with peanuts or pine nuts.

Ingredients:
1 tablespoon chopped fresh mint
2 teaspoons red wine vinegar
2 teaspoons water
1 teaspoon rose water
salt and ground black pepper to taste
4 large tomatoes, chopped
1  red onion, chopped
1  cucumber, chopped
1 small green bell pepper, chopped
½ cup chopped sun-dried tomatoes

Directions:
Whisk mint, vinegar, water, rose water, salt, and pepper together in a bowl until dressing is smooth. Mix tomatoes, onion, cucumber, green bell pepper, and sun-dried tomatoes together in a bowl. Pour dressing over tomato mixture and stir to coat.

Prep time: 30 mins
Total time: 30 mins
Yields: 4 servings

Calories: 73.2
Fat: 0.7 g
Saturated fat: 0.1 g
Carbohydrates: 16.3 g
Sugars: 9.8 g
Dietary fiber: 4 g
Protein: 3.4 g
Sodium: 191.9 mg
Easy Spaghetti with Tomato Sauce
Category: main-dish
By SAMMYE

This is an easy and delicious recipe for a meaty spaghetti sauce with a homemade taste.

Ingredients:
12 ounces spaghetti
1 pound lean ground beef
1 teaspoon salt
¾ teaspoon white sugar
1 teaspoon dried oregano
¼ teaspoon ground black pepper
⅛ teaspoon garlic powder
2 tablespoons dried minced onion
2 ½ cups chopped tomatoes
1 ⅓ (6 ounce) cans tomato paste
1 (4.5 ounce) can sliced mushrooms

Directions:
Brown beef over medium heat.   Drain off fat. In a large pot, combine beef, salt, sugar, oregano, pepper, garlic powder, onion flakes, diced tomatoes, tomato paste, and mushrooms.  Simmer at a low heat setting for 2 hours, stirring occasionally. Cook pasta according to package directions.  Drain.  Serve sauce over spaghetti.

Yields: 4 - 6 servings

Calories: 557.4
Fat: 20.3 g
Saturated fat: 7.8 g
Carbohydrates: 65.7 g
Sugars: 11.4 g
Dietary fiber: 6 g
Protein: 28.2 g
Cholesterol: 68.1 mg
Sodium: 1001.8 mg
Easy Cornbread


Ingredients:
all-purpose flour, sugar, baking powder, salt, milk, eggs

Directions:
Heat oven to 400 degrees.
Grease 8 or 9 in pan.
Combine dry ingredients.
Stir in milk, oil and egg, mixing just until dry ingredients are moistened.
Pour batter into prepared pan.
Bake 20 to 25 minutes or until light golden brown and wooden pick inserted in center comes out clean.
Petit Pois (Cajun Baby Peas)


Ingredients:
butter, margarine, onion, celery, salt, pepper, cayenne pepper, cold water, cornstarch, pimiento

Directions:
In a heavy pot, melt the butter, then add the onion, celery, and seasonings., Cook, uncovered, over medium heat, until onions are wilted., Add peas., Dissolve cornstarch in cold water and add to pot, stirring constantly., Cook, uncovered, over medium heat for about 10 minutes., Add pimiento.
Be Prepared Five-Bean Soup Mix
Category: soups-stews-and-chili
By Lois Richer

This do-ahead soup mix allows you always to be prepared!

Ingredients:
1 ½ cups dried pinto beans
1 ½ cups white kidney beans
1 cup dry kidney beans
1 cup dry lima beans
1 cup dry garbanzo beans
½ cup dried minced onion
1 tablespoon paprika
2 teaspoons salt
1 teaspoon mustard powder
½ teaspoon granulated garlic
1 tablespoon chicken bouillon powder
3 cubes beef bouillon
1 tablespoon dried parsley
¼ cup bacon bits
¼ cup mixed vegetable flakes
4 quarts water
¼ cup vegetable oil  (Optional)
4 (14.5 ounce) cans whole peeled tomatoes

Directions:
To make bean mix: Measure pinto, navy, kidney, lima, and garbanzo beans, and combine in a large airtight container or bag. To make seasoning mix: Combine onion, paprika, salt, mustard powder, garlic, chicken bouillon powder, beef broth, parsley, bacon bits, and vegetable flakes in plastic bag and shake to mix. Place bag in bean container. Store at room temperature. To make one batch (6 bowls) soup, start 2 1/2 hours before. Rinse 1 1/2 cups bean mix in sieve under running water. Place beans in a three-quart saucepan. Add 5 cups water, 1 tablespoon oil, and 1/4 cup seasoning mix. (You can add 1 can tomatoes and juice at this time, or you can add the juice and reserve the tomatoes to add near the end of the simmering time.) Bring to a boil, reduce heat and cover. Simmer for 2 to 2 1/2 hours until beans are tender.

Prep time: 15 mins
Cook time: 2 hrs 30 mins
Total time: 2 hrs 45 mins
Yields: 4 batches of 6 bowls

Calories: 211.3
Fat: 3.7 g
Saturated fat: 0.4 g
Carbohydrates: 34.2 g
Sugars: 4.4 g
Dietary fiber: 8.8 g
Protein: 11.9 g
Cholesterol: 1 mg
Sodium: 538.8 mg
Apple Brickle Dip
Category: appetizers-and-snacks
By JENN7474

This is the best apple dip ever... You can use either regular toffee chips or chocolate toffee chips, either way is yummy!

Ingredients:
1 (8 ounce) package cream cheese, softened
½ cup brown sugar
¼ cup white sugar
1 teaspoon vanilla extract
1 (8 ounce) package toffee baking bits
4  Granny Smith apple, cored and sliced
1 tablespoon lime juice
1 tablespoon lemon juice

Directions:
Beat together the cream cheese, brown and white sugars, and vanilla extract in a bowl until smooth. Stir in toffee bits. Pour the lime and lemon juices over the sliced apples to prevent browning. Serve dip with the apples on the side.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 servings

Calories: 309.5
Fat: 15.2 g
Saturated fat: 9.4 g
Carbohydrates: 42.6 g
Sugars: 35.9 g
Dietary fiber: 1.8 g
Protein: 3.1 g
Cholesterol: 45.9 mg
Sodium: 145.4 mg
Quick 'n' Easy Beef and Broccoli


Ingredients:
soy sauce, garlic cloves, top round steak, cooked rice

Directions:
In a small bowl, combine steak sauce, soy sauce and garlic.  Pour marinade over steak in nonmetal dish.  Cover; refrigerate 1 to 1 1/2 hours, stirring occasionally.
Remove steak from marinade; reserve marinade.  In a large lightly-oiled skillet, over medium-high heat, stir-fry steak 3 minutes or until steak is no longer pink.  Remove steak with slotted spoon; keep warm.
In same skillet, heat vegetables and reserved marinade to a boil; reduce heat to low.  Cover; simmer for 3-4 minutes.  Stir in steak.  Serve over rice, if desired.
**If you can't find the frozen broccoli mixture, you can use a 16-oz. package of frozen broccoli cuts, thawed, instead.
Restaurant-Style Buffalo Chicken Wings
Category: appetizers-and-snacks
By Kelly

This is similar to the hot wings recipe served at a popular restaurant chain. If you have ever had them, you have to love them.

Ingredients:
½ cup all-purpose flour
¼ teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon salt
10  chicken wings
oil for deep frying
¼ cup butter
¼ cup hot sauce
1 dash ground black pepper
1 dash garlic powder

Directions:
In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

Prep time: 15 mins
Cook time: 15 mins
Total time: 2 hrs
Yields: 10 chicken wings

Calories: 363.8
Fat: 32.4 g
Saturated fat: 9.6 g
Carbohydrates: 10.7 g
Sugars: 0.3 g
Dietary fiber: 0.5 g
Protein: 7.9 g
Cholesterol: 44.2 mg
Sodium: 496.5 mg