Chicken wing, baked or broiled, from fast food / restaurant
Common food
Photo: Wikipedia
A classic fast-food staple, baked or broiled chicken wings offer a satisfyingly crisp skin and tender, juicy meat with a rich, savory flavor. Nutritionally, they are a high-protein, zero-carb option, though they carry a significant fat content from the skin and cooking method.
Calorie split: 36% protein · 0% carbs · 64% fat
↓ Full nutrition💚 Why it's loved
People love them for their primal, finger-licking appeal—the perfect combination of crispy skin and tender meat, often enhanced by bold sauces. They are a cultural icon of social gatherings, game-day parties, and casual comfort food.
⚠️ Watch-outs & how to enjoy it better
The high fat and sodium content can be a concern for those monitoring heart health or blood pressure, and the skin is a common allergen for some. To mitigate this, opt for dry rubs over sugary sauces, practice portion control by pairing with non-starchy vegetables, and choose baking or broiling over frying to reduce excess fat.
Key benefits
- High protein content supports muscle maintenance and satiety
- Zero carbohydrates make it suitable for low-carb and ketogenic diets
- Rich in essential minerals like selenium and phosphorus
- Provides B vitamins, particularly niacin and B12, for energy metabolism
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The invention of the Buffalo wing is credited to Teressa Bellissimo at the Anchor Bar in Buffalo, New York, in 1964, who reportedly deep-fried leftover chicken wings and tossed them in a spicy sauce as a late-night snack for her son and his friends.
Full nutrition (USDA data · scales with serving)
| Water | 57.6 g |
| Energy | 264 kcal |
| Protein | 23.1 g |
| Total lipid (fat) | 18.4 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 | 0.82 mg |
| Magnesium, Mg | 18.0 mg |
| Phosphorus, P | 143 mg |
| Potassium, K | 206 mg |
| Sodium, Na | 478 mg |
| Zinc, Zn | 1.6 mg |
| Copper, Cu | 0.04 mg |
| Selenium, Se | 24.7 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.15 mg |
| Niacin | 6.1 mg |
| Vitamin B-6 | 0.54 mg |
| Folate, total | 9.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 9.0 ug |
| Folate, DFE | 9.0 ug |
| Choline, total | 108 mg |
| Vitamin B-12 | 0.34 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) | 1.1 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 2.3 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.1 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 | 4.0 g |
| SFA 18:0 | 0.96 g |
| Fatty acids, total monounsaturated | 8.3 g |
| MUFA 16:1 | 1.1 g |
| MUFA 18:1 | 7.1 g |
| MUFA 20:1 | 0.11 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 4.2 g |
| PUFA 18:2 | 3.8 g |
| PUFA 18:3 | 0.25 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 | 137 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 chicken wings healthier than fried?
Yes, baking or broiling generally results in lower fat content compared to deep-frying, as it allows excess fat to drip away. However, the skin still contributes significant fat, so removing it can further reduce calories.
Do chicken wings contain carbs or sugar?
Plain baked or broiled chicken wings have 0g of carbs and sugar. However, sauces and marinades (like BBQ or teriyaki) can add substantial sugar and carbohydrates, so check labels or make your own low-sugar versions.
What is the best way to reheat chicken wings to keep them crispy?
Reheat in an oven or air fryer at 350°F (175°C) for 10-15 minutes to restore crispiness. Avoid microwaving, as it can make the skin soggy and rubbery.
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 2.64 kcal/g · 35% 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: 2.32 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.