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Nutrition Facts
Serving Size 207 g
(Approx. 8 Servings)
Amount Per Serving
Calories 460 Calories From Fat 300
% Daily Value*
Total Fat 34 g 52%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 85 mg 28%
Sodium 710 mg 30%
Total Carbohydrate 40 g 13%
Dietary Fiber 1 g 4%
Sugars 24 g
Protein 23 g
Vitamin A 4% Iron 10%
Vitamin C 2% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Mustard, Garlic & Gojuchang Wings
Prep Time
1 hour
Cook Time
12 minutes
Total Time
1 h 12 m
Serves
8  People

Ingredients

Recipe makes 8 Servings

2 Lb H-E-B Local Chicken Wings
1/2 cup(s) Dijon mustard
1/4 cup(s) fresh garlic, minced
3 cup(s) canola oil
3 cup(s) H-E-B Organics Unbleached All Purpose Flour, plus more as needed
1 1/2 cup(s) Flyin' Saucy Korean BBQ Wing Sauce, plus more as needed
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Instructions

1
In a plastic resealable bag or plastic container add chicken wings, mustard and garlic together and mix well to coat chicken wings completely. Refrigerate for at least 1 hour, overnight is best.
2
In a large dutch oven, add oil and set over medium low heat until temp reaches 325˚F.
3
Fill a bowl with flour and working in batches add a few wings at a time to flour to coat completely.
4
Knock off any excess flour and carefully place coated wings in oil, fry 5 to 7 minutes or until internal temp of chicken reaches at least 170˚F. Repeat process with each batch of wings.
5
Add cooked wings to a bowl, toss to coat with Korean sauce and transfer to a serving plate.

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