Know what’s on your plate
Turkey wing
Calories & nutrition facts
whole, meat only, raw
Nutrition facts
Per 100 g% DV- Calories 115 kcal —
- Protein 24 g 47%
- Carbohydrate 0.1 g 0%
- Fat 1.5 g 2%
- Saturated fat 0.3 g 1%
- Fibre 0 g 0%
- Sugars 0.1 g —
- Sodium 113 mg 5%
- Cholesterol 57 mg 19%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 6 µg 1%
- Vitamin C 0 mg 0%
- Vitamin D 0.1 µg 1%
- Vitamin E 0.06 mg 0%
- Thiamin (B1) 0.04 mg 4%
- Riboflavin (B2) 0.15 mg 11%
- Niacin (B3) 9.9 mg 62%
- Pantothenic acid (B5) 0.78 mg 16%
- Vitamin B6 0.81 mg 48%
- Folate (B9) 7 µg 2%
- Vitamin B12 0.63 µg 26%
Minerals
- Calcium 11 mg 1%
- Iron 0.73 mg 4%
- Magnesium 28 mg 7%
- Phosphorus 201 mg 16%
- Potassium 242 mg 5%
- Zinc 1.3 mg 12%
- Copper 0.07 mg 8%
- Manganese 0.01 mg 0%
- Selenium 22.7 µg 41%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 115 | 24 g | 0.1 g | 1.5 g |
| 1 × oz | 113 g | 130 | 27 g | 0.2 g | 1.7 g |
| 1 × wing | 346 g | 398 | 82 g | 0.5 g | 5.1 g |
| 2 × oz | 226 g | 260 | 54 g | 0.3 g | 3.3 g |
| ½ × oz | 56.5 g | 65 | 13 g | 0.1 g | 0.8 g |
| 3 × oz | 339 g | 390 | 80 g | 0.5 g | 5 g |
| 4 × oz | 452 g | 520 | 107 g | 0.6 g | 6.7 g |
Similar foods
- Turkey wing with skinretail parts, meat, raw202 kcal / 100 g
- Turkey wing meathen, meat only, raw104 kcal / 100 g
- Turkey wing meat and skinall classes, raw168 kcal / 100 g
- Turkey wing meat onlytom, raw108 kcal / 100 g
- Chicken wingbroilers or fryers, meat and skin, raw191 kcal / 100 g
- Turkeywhole, meat only, raw115 kcal / 100 g
- Turkey neckwhole, meat only, raw125 kcal / 100 g
- Whole turkeyno skin, raw109 kcal / 100 g
- Chicken wing with skinbroiler, meat and skin, raw191 kcal / 100 g
- Dark turkey meatall classes, raw127 kcal / 100 g
Questions about Turkey wing
How long does a turkey wing take to cook in the oven?
Roast it at 180 °C for about 1½–2 hours, turning once; a large wing may need longer. It is ready when the thickest part reaches 75 °C, without the thermometer touching bone.
How do you get crispy skin on a turkey wing?
Pat the skin thoroughly dry, rub it with a little oil and salt, and roast uncovered. If it needs more colour, turn up the oven to 220 °C for the final 10–15 minutes, watching closely.
Can you cook turkey wings in a slow cooker?
Yes. Add a little stock or water and cook on low for 6–8 hours, until the meat is tender and pulls easily from the bone. Slow-cooked wings are best finished under a hot grill if you want crisp skin.
What dishes can you make with turkey wings?
Roast them with onions, carrots and herbs for a substantial Sunday-style meal, or braise them until tender and serve with rice, beans or greens. The bones and cooking juices also make a rich stock for soup or gravy.
How should you store raw and cooked turkey wings?
Keep raw wings covered in the fridge and cook them within 1–2 days, or freeze them for longer storage. Refrigerate cooked wings within 2 hours and use within 3–4 days; reheat until steaming hot throughout.
Are turkey wings fattier than chicken wings?
Skin-on turkey wings have 13.8 g fat per 100 g, compared with 3.54 g in chicken wings. The amount changes substantially when skin is removed: turkey wing meat has 2.5 g fat per 100 g.
How much protein is in a turkey wing?
A 100 g portion provides 24 g of protein. A whole wing is bone-in, so its stated weight is not the same as the amount of meat you eat.
Is a turkey wing the same as a turkey drumstick?
No. A wing has smaller, thinner bones and cooks faster than a drumstick, though both benefit from slow roasting or braising to keep the meat tender. Wings are also useful for making stock.
Source: USDA FoodData Central 171497 · per 100 g · carbohydrate per EU label, fibre excluded
