Chicken, broilers or fryers, wing, meat and skin, raw
Whole food · Poultry Products
This is the raw wing of a broiler or fryer chicken, including the skin. It offers a mild, savory flavor with a tender meat texture and a fatty, gelatinous skin that renders beautifully when cooked. Nutritionally, it's a high-protein, zero-carb ingredient, with most of its 191 kcal per 100g coming from its significant fat content.
💚 Why it's loved
People love chicken wings for their incredible versatility and satisfying, indulgent flavor. The combination of juicy meat and crispy, flavorful skin makes them a beloved centerpiece for social gatherings, game days, and casual meals across many cultures.
⚠️ Watch-outs & how to enjoy it better
The high fat content, especially from the skin, makes it a calorie-dense choice that may not suit low-fat dietary plans. To counteract this, consider baking or air-frying instead of deep-frying to render out excess fat, and pair with high-fiber, non-starchy vegetables like celery sticks or a side salad to add volume and balance the meal.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Provides essential B vitamins like niacin and B6 for energy metabolism.
- Contains minerals such as selenium and phosphorus.
- Zero carbohydrates, suitable for ketogenic and low-carb diets.
- The skin is a natural source of collagen and healthy fats.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The popularity of chicken wings in the United States is often traced to a specific bar in Buffalo, New York, in 1964, where they were first deep-fried, tossed in cayenne-hot sauce, and served with blue cheese dressing and celery.
Full nutrition (scales with serving)
| Water | 69.2 g |
| Energy | 191 kcal |
| Energy | 798 kj |
| Protein | 17.5 g |
| Total lipid (fat) | 12.8 g |
| Ash | 0.74 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 11.0 mg |
| Iron, Fe | 0.46 mg |
| Magnesium, Mg | 16.0 mg |
| Phosphorus, P | 123 mg |
| Potassium, K | 187 mg |
| Sodium, Na | 84.0 mg |
| Zinc, Zn | 1.2 mg |
| Copper, Cu | 0.03 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 17.6 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.05 mg |
| Riboflavin | 0.10 mg |
| Niacin | 5.7 mg |
| Pantothenic acid | 0.64 mg |
| Vitamin B-6 | 0.53 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 ug |
| Choline, total | 82.0 mg |
| Betaine | 9.0 mg |
| Vitamin B-12 | 0.25 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 9.0 ug |
| Retinol | 9.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 29.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.64 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.15 mg |
| Tocopherol, delta | 0.06 mg |
| Tocotrienol, alpha | 0.04 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.07 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 5.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin D3 (cholecalciferol) | 0.10 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Vitamin K (Menaquinone-4) | 23.7 ug |
| Fatty acids, total saturated | 3.5 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.07 g |
| SFA 15:0 | 0.01 g |
| SFA 16:0 | 2.7 g |
| SFA 17:0 | 0.01 g |
| SFA 18:0 | 0.66 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 5.4 g |
| MUFA 14:1 | 0.03 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.77 g |
| MUFA 16:1 c | 0.76 g |
| MUFA 17:1 | 0.01 g |
| MUFA 18:1 | 4.5 g |
| MUFA 18:1 c | 4.5 g |
| MUFA 20:1 | 0.07 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 2.5 g |
| PUFA 18:2 | 2.2 g |
| PUFA 18:2 n-6 c,c | 2.2 g |
| PUFA 18:2 CLAs | 0.01 g |
| PUFA 18:3 | 0.11 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.11 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:3i | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.02 g |
| PUFA 20:3 | 0.03 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.03 g |
| PUFA 20:4 | 0.07 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 0.02 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Fatty acids, total trans | 0.06 g |
| Fatty acids, total trans-monoenoic | 0.05 g |
| TFA 16:1 t | 0.00 g |
| TFA 18:1 t | 0.04 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.01 g |
| Fatty acids, total trans-polyenoic | 0.01 g |
| Cholesterol | 111 mg |
| Tryptophan | 0.22 g |
| Threonine | 0.79 g |
| Isoleucine | 0.86 g |
| Leucine | 1.4 g |
| Lysine | 1.7 g |
| Methionine | 0.46 g |
| Cystine | 0.18 g |
| Phenylalanine | 0.71 g |
| Tyrosine | 0.63 g |
| Valine | 0.91 g |
| Arginine | 1.2 g |
| Histidine | 0.65 g |
| Alanine | 1.0 g |
| Aspartic acid | 1.6 g |
| Glutamic acid | 2.6 g |
| Glycine | 0.78 g |
| Proline | 0.56 g |
| Serine | 0.67 g |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
What's the difference between a wingette and a drumette?
A whole wing has three parts: the drumette (shaped like a tiny drumstick), the wingette or flat (the middle section with two bones), and the tip (mostly bone and skin, often used for stock).
How can I get crispy skin without deep-frying?
Pat the wings completely dry, toss with a small amount of baking powder (not baking soda), and bake on a wire rack at a high temperature (around 425°F or 220°C) to achieve a crispy texture.
Is the skin nutritious or should I remove it?
The skin contains most of the fat and calories, but also valuable nutrients like collagen and certain vitamins. Removing it significantly reduces the fat and calorie content of the meat.