Chicken, broilers or fryers, rotisserie, original seasoning, wing, meat and skin, cooked
Whole food · Poultry Products
This is the classic, golden-brown rotisserie chicken wing, with both the crispy, seasoned skin and juicy meat intact. The original seasoning typically delivers a savory, slightly salty, and herby flavor profile with a satisfying, tender texture. Nutritionally, it's a powerhouse of protein and fat, with virtually zero carbohydrates.
Calorie split: 37% protein · 0% carbs · 63% fat
↓ Full nutrition💚 Why it's loved
People adore rotisserie wings for their effortless, savory comfort—the crispy skin gives way to succulent, flavorful meat that requires no preparation. They are a universal crowd-pleaser, perfect for game days, family dinners, or a quick protein boost.
⚠️ Watch-outs & how to enjoy it better
The high fat and sodium content can be a concern for those monitoring heart health or fluid retention. To counteract this, practice portion control (enjoying 2-3 wings instead of a whole pack) and pair them with a large, fiber-rich side salad or steamed vegetables to add volume and nutrients without excess calories. Always check the seasoning blend for hidden sugars or excessive salt.
Key benefits
- Excellent source of high-quality protein for muscle maintenance and satiety.
- Rich in healthy monounsaturated fats from the skin and cooking method.
- Provides essential minerals like selenium and phosphorus.
- A convenient, ready-to-eat meal or snack option.
- The rotisserie cooking method helps render fat, making it leaner than some fried wings.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The world record for the most chicken wings consumed in 12 minutes is 501 wings, held by Joey Chestnut.
Full nutrition (USDA data · scales with serving)
| Water | 55.3 g |
| Energy | 266 kcal |
| Energy | 1115 kj |
| Protein | 24.3 g |
| Total lipid (fat) | 18.8 g |
| Ash | 2.3 g |
| Carbohydrate, by difference | 0.04 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.04 g |
| Sucrose | 0.04 g |
| Glucose | 0.00 g |
| Fructose | 0.00 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Starch | 0.00 g |
| Calcium, Ca | 29.0 mg |
| Iron, Fe | 0.97 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 258 mg |
| Potassium, K | 296 mg |
| Sodium, Na | 610 mg |
| Zinc, Zn | 1.7 mg |
| Copper, Cu | 0.06 mg |
| Manganese, Mn | 0.03 mg |
| Selenium, Se | 40.2 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.13 mg |
| Niacin | 6.9 mg |
| Pantothenic acid | 1.3 mg |
| Vitamin B-6 | 0.17 mg |
| Folate, total | 8.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 8.0 ug |
| Choline, total | 60.5 mg |
| Betaine | 6.1 mg |
| Vitamin B-12 | 0.45 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 26.0 ug |
| Retinol | 26.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 87.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.30 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.07 mg |
| Tocopherol, delta | 0.00 mg |
| Tocotrienol, alpha | 0.02 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.04 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin K (phylloquinone) | 0.00 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Vitamin K (Menaquinone-4) | 25.3 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.8 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.10 g |
| SFA 15:0 | 0.02 g |
| SFA 16:0 | 3.8 g |
| SFA 17:0 | 0.01 g |
| SFA 18:0 | 0.84 g |
| SFA 20:0 | 0.00 g |
| SFA 22:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 8.1 g |
| MUFA 14:1 | 0.03 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 1.3 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 6.7 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.7 g |
| PUFA 18:2 | 2.5 g |
| PUFA 18:3 | 0.15 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.02 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.04 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.22 g |
| Cholesterol | 140 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.24 g |
| Threonine | 0.66 g |
| Isoleucine | 1.1 g |
| Leucine | 1.9 g |
| Lysine | 1.9 g |
| Methionine | 0.75 g |
| Cystine | 0.25 g |
| Phenylalanine | 0.87 g |
| Tyrosine | 0.70 g |
| Valine | 1.2 g |
| Arginine | 1.5 g |
| Histidine | 0.74 g |
| Alanine | 1.5 g |
| Aspartic acid | 2.2 g |
| Glutamic acid | 3.5 g |
| Glycine | 1.7 g |
| Proline | 1.8 g |
| Serine | 0.70 g |
| Hydroxyproline | 0.32 g |
FAQ
Is rotisserie chicken wing healthy?
It's a good source of protein and nutrients, but its healthiness depends on context. The skin adds significant fat and calories, and the seasoning can be high in sodium. Enjoying it in moderation as part of a balanced diet is key.
How does the nutrition change with the skin on vs. off?
Removing the skin drastically reduces the fat and calorie content. For this specific cut (meat and skin), the fat is about 18.77g per 100g. Without the skin, the fat content would be roughly halved, while the protein remains high.
Can I reheat rotisserie wings without making them soggy?
Yes. For the best results, reheat them in an oven or air fryer at 375°F (190°C) for 5-10 minutes. This helps re-crisp the skin. Microwaving will make the skin rubbery and the meat tough.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.66 kcal/g · 37% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.06 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.