Know what’s on your plate
Chicken wing with skin
Calories & nutrition facts
broiler, meat and skin, roasted
Nutrition facts
Per 100 g% DV- Calories 254 kcal —
- Protein 24 g 48%
- Carbohydrate 0 g 0%
- Fat 17 g 22%
- Saturated fat 5 g 25%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 98 mg 4%
- Cholesterol 141 mg 47%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 12 µg 1%
- Vitamin C 0 mg 0%
- Vitamin D 0.2 µg 1%
- Vitamin E 0.69 mg 5%
- Vitamin K 0.3 µg 0%
- Thiamin (B1) 0.07 mg 5%
- Riboflavin (B2) 0.15 mg 12%
- Niacin (B3) 6.3 mg 40%
- Pantothenic acid (B5) 0.86 mg 17%
- Vitamin B6 0.56 mg 33%
- Folate (B9) 9 µg 2%
- Vitamin B12 0.35 µg 15%
- Choline 111 mg 20%
Minerals
- Calcium 18 mg 1%
- Iron 0.84 mg 5%
- Magnesium 19 mg 5%
- Phosphorus 147 mg 12%
- Potassium 212 mg 5%
- Zinc 1.6 mg 15%
- Copper 0.04 mg 5%
- Manganese 0.01 mg 0%
- Selenium 25.5 µg 46%
Similar foods
- Rotisserie chicken wing with skinbroilers or fryers, rotisserie, original seasoning, wing, meat and skin, cooked266 kcal / 100 g
- Chicken wingbroilers or fryers, meat and skin, raw191 kcal / 100 g
- Turkey wing meat and skinbroiler, roasted220 kcal / 100 g
- Chicken wing meatbroilers or fryers, raw126 kcal / 100 g
- Rotisserie BBQ chicken wing meat and skinbroiler257 kcal / 100 g
- Roasted chicken with skinbroilers or fryers, meat and skin, cooked, roasted239 kcal / 100 g
- Roasted chicken wingwith skin, without oil, with salt233 kcal / 100 g
- Turkey wing with skinretail parts, meat, raw202 kcal / 100 g
- Fried chicken wingwith skin, with soy oil, with salt286 kcal / 100 g
- Fried chicken with skinbroilers or fryers, meat and skin, cooked, fried, batter289 kcal / 100 g
Questions about Chicken wing with skin
How long do chicken wings take in the oven?
Roast them on a rack at 220 °C for about 40–45 minutes, turning once, until the skin is crisp and the thickest part reaches 75 °C. For extra-crisp skin, pat the wings dry before seasoning.
How do you get chicken wings crispy without deep-frying?
Dry the skin thoroughly, season the wings and spread them out so they do not touch. Bake at 220 °C on a wire rack for 40–45 minutes; a light dusting of baking powder can help the skin blister.
Should you remove the skin from chicken wings before cooking?
Keep it on for roasting or grilling: the skin browns and helps protect the meat from drying out. Remove it after cooking if you prefer, though it will take away the crispest part.
What sauces and dishes are chicken wings used in?
Toss cooked wings in buttery hot sauce for Buffalo wings, or glaze them with honey and soy sauce. They also work well with sticky barbecue sauce, garlic and lemon, or as part of a platter with celery sticks and a cooling dip.
Can you cook chicken wings from frozen?
Yes, but they take longer and do not crisp as well as thawed wings. Separate them as soon as possible, spread them in a single layer, and cook until the thickest part reaches 75 °C; do not thaw them on the worktop.
How should you store cooked chicken wings?
Refrigerate cooked wings in a covered container within two hours of cooking and eat them within three to four days. Reheat until steaming hot throughout; freeze them if you will not eat them in that time.
Are chicken wings a good source of protein?
They provide 24 g of protein per 100 g. Selenium is also notable: chicken wings are high in it, providing 25.5 µg per 100 g.
Source: Canadian Nutrient File 629 · per 100 g · carbohydrate per EU label, fibre excluded
