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Recipe Name: Lunchbox: Kids' Wings Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Lunch  
Difficulty:
Preparation Time:
Number of Servings: 14

Ingredients:
1 Pound(s) Chicken wings
1/2 Cup(s) All-Purpose Flour
1 Tablespoon(s) Wheat germ
1 1/2 Teaspoon(s) Paprika
1/2 Teaspoon(s) Marjoram
1/2 Teaspoon(s) Dry mustard
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) Pepper
1/4 Cup(s) Buttermilk
Directions:
Along with these crunchy wings, pack carrot and celery sticks,
awhole-wheat roll, an apple and fruited yogurt for lunch. If you wish
tocook enough for supper the night before, just double the recipe
exceptfor the salt.Seperate wings at joints, reserving tips for stock
or soup. Line bakingsheet with foil; grease foil.In plastic bag, shake
together flour, wheat germ, paprika, marjoram,mustard, salt and pepper.
Pour buttermilk into shallow dish.Tip: if buttermilk is not available,
combine 1/4 cup plain milk with 1ts lemon juice or vinegar; let stand
for 15 minutes.Working with a few at a time, shake wings in flour
mixture; remove andshake off excess back into bag. Dip into buttermilk;
shake again inflour mixture. Arrange on prepared baking sheet.Bake in
400F 200C oven for 35 minutes or until golden brown, turningonce. Let
cool.Per piece: about 60 calories, 4 g protein, 3 g fat, 4 g
carbohydrateSource: Canadian Living magazine, Nov 94 Lunches contained
in "PackLunch and Go" by Rose Murray, Canadian Living Test
Kitchen[-=PAM=-]From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 125
Calories From Fat: 66
Total Fat: 7.4g
Cholesterol: 26.4mg
Sodium: 115.2mg
Potassium: 80mg
Carbohydrates: 4.8g
Fiber: <1g
Sugar: <1g
Protein: 9.2g


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