Know what’s on your plate
Chicken wing
Calories & nutrition facts
broilers or fryers, meat and skin, raw
Nutrition facts
Per 100 g% DV- Calories 191 kcal —
- Protein 18 g 35%
- Carbohydrate 0 g 0%
- Fat 13 g 16%
- Saturated fat 3.5 g 18%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 84 mg 4%
- Cholesterol 111 mg 37%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 9 µg 1%
- Vitamin C 0 mg 0%
- Vitamin D 0.1 µg 1%
- Vitamin E 0.64 mg 4%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.05 mg 5%
- Riboflavin (B2) 0.1 mg 8%
- Niacin (B3) 5.7 mg 36%
- Pantothenic acid (B5) 0.64 mg 13%
- Vitamin B6 0.53 mg 31%
- Folate (B9) 7 µg 2%
- Vitamin B12 0.25 µg 10%
- Choline 82 mg 15%
Minerals
- Calcium 11 mg 1%
- Iron 0.46 mg 3%
- Magnesium 16 mg 4%
- Phosphorus 123 mg 10%
- Potassium 187 mg 4%
- Zinc 1.2 mg 11%
- Copper 0.03 mg 4%
- Manganese 0.01 mg 0%
- Selenium 17.6 µg 32%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 191 | 18 g | 0 g | 13 g |
| 1 × oz | 113 g | 216 | 20 g | 0 g | 15 g |
| 1 × piece | 107 g | 204 | 19 g | 0 g | 14 g |
| 1 × package | 1150 g | 2197 | 202 g | 0 g | 148 g |
| 2 × oz | 226 g | 432 | 40 g | 0 g | 29 g |
| ½ × oz | 56.5 g | 108 | 9.9 g | 0 g | 7.3 g |
| 3 × oz | 339 g | 647 | 59 g | 0 g | 44 g |
| 4 × oz | 452 g | 863 | 79 g | 0 g | 58 g |
Similar foods
- Fried chicken wingwith skin, with soy oil, with salt286 kcal / 100 g
- Chicken wing with skinbroiler, meat and skin, roasted254 kcal / 100 g
- Chicken wing meatbroilers or fryers, raw126 kcal / 100 g
- Chicken wing quarterraw, meat and skin193 kcal / 100 g
- Roasted chicken wingwith skin, without oil, with salt233 kcal / 100 g
- Turkey wingwhole, meat only, raw115 kcal / 100 g
- Chickenbroilers or fryers, meat only, raw119 kcal / 100 g
- Chicken meatbroiler, raw119 kcal / 100 g
- Turkey wing meatbroiler, raw111 kcal / 100 g
- Poultrywith skin, average, raw161 kcal / 100 g
Questions about Chicken wing
How long do chicken wings take in the oven?
Roast them at 200 °C for about 40–45 minutes, turning once, until browned and cooked through. The thickest part should reach 75 °C; keep the thermometer away from the bone.
How do you get crispy chicken wings in the oven?
Pat the wings very dry, arrange them on a wire rack over a tray and roast at 220 °C for 40–45 minutes, turning halfway. A light coating of baking powder—not baking soda—helps the skin blister and crisp.
Should you cut chicken wings before cooking them?
You can leave them whole or separate them at the joints into drumettes and flats; removing the small wing tip is optional. To separate them neatly, bend the joint and cut through the gap with a sharp knife.
How should you store raw and cooked chicken wings?
Keep raw wings covered on the bottom shelf of the fridge and cook them within one to two days, or freeze them. Refrigerate cooked wings within two hours and eat them within three to four days; reheat until steaming hot throughout.
What goes well with chicken wings?
Serve them with crunchy celery or carrot sticks and a creamy blue-cheese dip, or add chips and a crisp salad for a fuller meal. They also work well with rice, slaw and a sharp chilli or vinegar-based sauce.
Are chicken wings healthier than chicken breast?
Chicken breast is leaner: per 100 g, chicken has 119 kcal and 3.08 g fat, compared with 191 kcal and 13 g fat in chicken wings. Wings are commonly eaten with the skin, which contributes much of their fat.
Are chicken wings safe to eat pink near the bone?
Colour alone cannot show whether a wing is safely cooked; meat near the bone can stay pink even when done. Check that the thickest part reaches 75 °C, without the thermometer touching bone.
Can dogs eat chicken wings?
Do not give dogs cooked chicken wings: cooked bones can splinter and cause choking or internal injury. Raw bones also carry risks, so plain, boneless cooked chicken is a safer treat.
Source: USDA FoodData Central 172390 · per 100 g · carbohydrate per EU label, fibre excluded
