Chicken wing, baked, broiled, or roasted, from raw
Common food
A whole chicken wing, cooked dry-heat, transforms into a crispy, golden-brown delight with a rich, savory flavor and a satisfying chew from the skin and meat. Nutritionally, it's a powerhouse of protein and fat with virtually no carbohydrates, making it a staple in low-carb and keto diets. The rendered fat and caramelized skin provide a deep, umami-rich taste that's both simple and indulgent.
Calorie split: 39% protein · 0% carbs · 61% fat
↓ Full nutrition💚 Why it's loved
People adore chicken wings for their perfect balance of crispy skin and tender meat, which acts as a versatile canvas for a universe of sauces and seasonings. They are deeply embedded in social food culture, from American game-day traditions to global street food, symbolizing casual, shareable comfort.
⚠️ Watch-outs & how to enjoy it better
The high fat content, especially from the skin, can be a concern for those managing calorie intake or following low-fat diets. To mitigate this, you can remove the skin before or after cooking to significantly reduce fat and calories. Additionally, many popular wing sauces are high in sodium and sugar; opt for dry rubs or homemade sauces with herbs, spices, and vinegar to control these elements.
Key benefits
- High-quality protein for muscle maintenance and repair
- Zero carbohydrates, ideal for ketogenic and low-carb diets
- Rich in B vitamins like niacin and B12 for energy metabolism
- Contains minerals like selenium and phosphorus for bone health
- The skin provides dietary fat for satiety and nutrient absorption
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The invention of the 'Buffalo wing' is credited to a specific bar in Buffalo, New York, in 1964, where they were created as a late-night snack for the owner's son and his friends.
Full nutrition (USDA data · scales with serving)
| Water | 58.9 g |
| Energy | 252 kcal |
| Protein | 23.6 g |
| Total lipid (fat) | 16.7 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 18.0 mg |
| Iron, Fe | 0.83 mg |
| Magnesium, Mg | 19.0 mg |
| Phosphorus, P | 146 mg |
| Potassium, K | 210 mg |
| Sodium, Na | 404 mg |
| Zinc, Zn | 1.6 mg |
| Copper, Cu | 0.04 mg |
| Selenium, Se | 25.3 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.15 mg |
| Niacin | 6.3 mg |
| Vitamin B-6 | 0.55 mg |
| Folate, total | 9.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 9.0 ug |
| Folate, DFE | 9.0 ug |
| Choline, total | 110 mg |
| Vitamin B-12 | 0.35 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 12.0 ug |
| Retinol | 12.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.68 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 0.30 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.9 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 | 0.10 g |
| SFA 16:0 | 3.9 g |
| SFA 18:0 | 0.92 g |
| Fatty acids, total monounsaturated | 7.6 g |
| MUFA 16:1 | 1.1 g |
| MUFA 18:1 | 6.4 g |
| MUFA 20:1 | 0.10 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.6 g |
| PUFA 18:2 | 3.2 g |
| PUFA 18:3 | 0.16 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.10 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Cholesterol | 140 mg |
Amino acid profile (per 100g)
Estimated from Chicken, broiler, rotisserie, BBQ, wing, meat only — USDA does not publish this profile for Chicken wing.
| Tryptophan | 0.29 g |
| Threonine | 0.74 g |
| Isoleucine | 1.3 g |
| Leucine | 2.1 g |
| Lysine | 2.2 g |
| Methionine | 0.81 g |
| Cystine | 0.28 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 0.83 g |
| Valine | 1.4 g |
| Arginine | 1.7 g |
| Histidine | 0.75 g |
| Alanine | 1.5 g |
| Aspartic acid | 2.5 g |
| Glutamic acid | 4.0 g |
| Glycine | 1.4 g |
| Proline | 1.7 g |
| Serine | 0.69 g |
FAQ
Are baked or broiled wings healthier than fried?
Yes, baking or broiling typically uses less added fat than deep-frying, resulting in a lower overall calorie and fat content while still achieving crispy skin.
How can I make chicken wings crispy without frying?
Pat the wings completely dry, toss with a small amount of baking powder (not baking soda) before baking on a wire rack at a high temperature (around 400-425°F or 200-220°C) to render fat and crisp the skin.
Is the skin on chicken wings nutritious?
The skin is a significant source of the fat and calories in wings. It does contain some nutrients like collagen and fat-soluble vitamins, but for a leaner option, it can be removed.
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 2.52 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: 1.92 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.