Chicken, broilers or fryers, wing, meat and skin, cooked, fried, flour
Whole food · Poultry Products
This is a classic fried chicken wing, where the meat and skin are cooked together in a seasoned flour coating. The result is a crispy, golden-brown exterior giving way to juicy, savory meat with a rich, satisfying mouthfeel. Nutritionally, it's a dense source of protein and fat, with minimal carbohydrates.
Calorie split: 33% protein · 3% carbs · 64% fat
↓ Full nutrition💚 Why it's loved
People adore it for the irresistible contrast between the shatteringly crisp, seasoned skin and the tender, succulent meat inside. It's a universal comfort food and the centerpiece of social gatherings, from American game-day platters to Asian street food stalls.
⚠️ Watch-outs & how to enjoy it better
The high fat and calorie density can be a concern for those monitoring intake, and the frying method adds significant calories. To balance this, pair a portion with a large, vinegar-dressed salad or steamed vegetables to increase fiber and volume, and practice mindful portion control.
Key benefits
- Excellent source of high-quality protein for muscle maintenance.
- Provides essential fats and calories for energy.
- Contains key minerals like selenium and phosphorus.
- The skin offers a good source of collagen and gelatin.
- A satisfying, flavorful component of a balanced meal.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'Buffalo' in Buffalo wings doesn't refer to the animal, but to Buffalo, New York, where the dish was first created and popularized at the Anchor Bar in 1964.
Full nutrition (USDA data · scales with serving)
| Water | 48.6 g |
| Energy | 321 kcal |
| Energy | 1343 kj |
| Protein | 26.1 g |
| Total lipid (fat) | 22.2 g |
| Ash | 0.72 g |
| Carbohydrate, by difference | 2.4 g |
| Fiber, total dietary | 0.10 g |
| Calcium, Ca | 15.0 mg |
| Iron, Fe | 1.3 mg |
| Magnesium, Mg | 19.0 mg |
| Phosphorus, P | 150 mg |
| Potassium, K | 177 mg |
| Sodium, Na | 77.0 mg |
| Zinc, Zn | 1.8 mg |
| Copper, Cu | 0.06 mg |
| Manganese, Mn | 0.03 mg |
| Selenium, Se | 21.3 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.14 mg |
| Niacin | 6.7 mg |
| Pantothenic acid | 0.87 mg |
| Vitamin B-6 | 0.41 mg |
| Folate, total | 6.0 ug |
| Folic acid | 3.0 ug |
| Folate, food | 3.0 ug |
| Folate, DFE | 8.0 ug |
| Vitamin B-12 | 0.28 ug |
| Vitamin A, RAE | 38.0 ug |
| Retinol | 38.0 ug |
| Vitamin A, IU | 125 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 6.1 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.02 g |
| SFA 14:0 | 0.16 g |
| SFA 16:0 | 4.3 g |
| SFA 18:0 | 1.5 g |
| Fatty acids, total monounsaturated | 8.9 g |
| MUFA 16:1 | 0.92 g |
| MUFA 18:1 | 7.7 g |
| MUFA 20:1 | 0.19 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 5.0 g |
| PUFA 18:2 | 4.3 g |
| PUFA 18:3 | 0.21 g |
| PUFA 20:4 | 0.14 g |
| PUFA 20:5 n-3 (EPA) | 0.02 g |
| PUFA 22:5 n-3 (DPA) | 0.03 g |
| PUFA 22:6 n-3 (DHA) | 0.05 g |
| Cholesterol | 81.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.28 g |
| Threonine | 1.1 g |
| Isoleucine | 1.2 g |
| Leucine | 1.9 g |
| Lysine | 2.0 g |
| Methionine | 0.67 g |
| Cystine | 0.36 g |
| Phenylalanine | 1.0 g |
| Tyrosine | 0.81 g |
| Valine | 1.2 g |
| Arginine | 1.7 g |
| Histidine | 0.73 g |
| Alanine | 1.6 g |
| Aspartic acid | 2.3 g |
| Glutamic acid | 3.8 g |
| Glycine | 2.0 g |
| Proline | 1.4 g |
| Serine | 0.95 g |
FAQ
Is the skin the most nutritious part?
The skin is where most of the fat and calories are concentrated, but it also contains beneficial nutrients like collagen and gelatin. The meat itself is the primary source of lean protein.
How does frying affect the nutrition compared to baking?
Frying significantly increases the total fat and calorie content as the wing absorbs cooking oil. Baking or air-frying achieves a crispy texture with substantially less added fat.
Can I eat this on a low-carb diet?
Yes, in moderation. The flour coating adds a small amount of carbs (about 2.4g per 100g), but it remains a very low-carb food overall, making it suitable for most low-carb and ketogenic diets.
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 3.21 kcal/g · 33% calories from protein · 0.1 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: 0.44 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.