Know what’s on your plate
Chicken wing
Calories & nutrition facts
broiler, meat, fried
Nutrition facts
Per 100 g% DV- Calories 211 kcal —
- Protein 30 g 60%
- Carbohydrate 0 g 0%
- Fat 9.2 g 12%
- Saturated fat 2.5 g 13%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 91 mg 4%
- Cholesterol 84 mg 28%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 18.1 µg 2%
- Vitamin C 0 mg 0%
- Vitamin D 0.1 µg 1%
- Vitamin E 0.48 mg 3%
- Thiamin (B1) 0.05 mg 4%
- Riboflavin (B2) 0.13 mg 10%
- Niacin (B3) 7.2 mg 45%
- Pantothenic acid (B5) 0.99 mg 20%
- Vitamin B6 0.59 mg 35%
- Folate (B9) 4 µg 1%
- Vitamin B12 0.34 µg 14%
Minerals
- Calcium 15 mg 1%
- Iron 1.1 mg 6%
- Magnesium 21 mg 5%
- Phosphorus 164 mg 13%
- Potassium 208 mg 4%
- Zinc 2.1 mg 19%
- Copper 0.05 mg 6%
- Manganese 0.02 mg 1%
- Selenium 25.4 µg 46%
Similar foods
- Fried chicken wingwith skin, with soy oil, with salt286 kcal / 100 g
- Breaded chicken wingentree, fried, meat and skin with breading310 kcal / 100 g
- Chicken wing with skinbroiler, meat and skin, roasted254 kcal / 100 g
- Chicken wing meatbroilers or fryers, raw126 kcal / 100 g
- Rotisserie chicken wingbroilers or fryers, rotisserie, original seasoning, wing, meat only, cooked197 kcal / 100 g
- Chicken meatbroiler, raw119 kcal / 100 g
- Chickenbroilers or fryers, meat only, raw119 kcal / 100 g
- Fried chicken202 kcal / 100 g
- Turkey wing meatbroiler, roasted182 kcal / 100 g
- Turkey wingwhole, meat only, raw115 kcal / 100 g
Questions about Chicken wing
How long do chicken wings take in the oven?
Arrange them in a single layer and roast at 220 °C for about 40–45 minutes, turning once, until browned and crisp. Check that the thickest part reaches 75 °C, without touching the bone with the thermometer.
How do you get crispy chicken wings?
Pat the wings thoroughly dry before seasoning, and leave space between them so they roast rather than steam. For extra-crisp skin, bake them on a wire rack set over a tray; toss with sauce after cooking so the skin stays crisp.
How do you cook chicken wings in an air fryer?
Cook wings in a single layer at 200 °C for about 20–25 minutes, turning halfway through; cook in batches if needed. They are ready when browned and the thickest part reaches 75 °C.
How should you store raw and cooked chicken wings?
Keep raw wings covered in the fridge and cook them within one or two days, storing them below ready-to-eat food to prevent drips. Refrigerate cooked wings within two hours and eat within three to four days; reheat until steaming hot throughout.
What do chicken wings go well with?
Serve them with celery or carrot sticks and a cooling yoghurt dip to balance spicy sauce. They also work well with chips, coleslaw or a crisp green salad.
Are chicken wings more nutritious with or without the skin?
The skin-on version has 321 kcal and 22.2 g fat per 100 g, compared with 211 kcal and 9.2 g fat in chicken wings. Removing the skin reduces fat, while leaving it on helps the surface turn crisp when roasted.
How much protein is in chicken wings?
A 100 g portion provides 30 g of protein. Chicken wings are also high in niacin and vitamin B6, each providing at least 30% of the daily value per 100 g.
Can you eat chicken wings pink near the bone?
Colour alone is not a reliable way to tell if they are cooked: meat near the bone can look pink even when safe. Check the thickest part with a food thermometer; it should reach 75 °C.
Source: Canadian Nutrient File 632 · per 100 g · carbohydrate per EU label, fibre excluded
