Chicken wing, fried, coated, from restaurant
Common food
This is a classic fried chicken wing, typically coated in a seasoned flour or batter and deep-fried to a crispy, golden-brown perfection. The exterior offers a satisfying crunch that gives way to tender, juicy meat on the bone. Nutritionally, it's a calorie-dense, high-protein item where a significant portion of the energy comes from fat.
Calorie split: 22% protein · 19% carbs · 59% fat
↓ Full nutrition💚 Why it's loved
People adore the irresistible contrast of a shatteringly crisp coating with succulent, flavorful meat, often enhanced by a tangy or spicy sauce. It's a universal comfort food, deeply embedded in social gatherings, sports events, and casual dining culture worldwide.
⚠️ Watch-outs & how to enjoy it better
The high fat and calorie content, along with potential sodium from the coating and sauces, can be a concern for those managing weight or heart health. To counteract this, practice strict portion control (e.g., 2-3 wings as a treat), pair with a large, non-starchy vegetable side like celery sticks or a fresh salad to add fiber and volume, and opt for dry-rubbed or grilled versions when possible.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Provides essential minerals like phosphorus and selenium.
- A convenient, portable, and satisfying source of quick energy.
- The fat content contributes to a feeling of satiety.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The iconic Buffalo wing was invented in 1964 at the Anchor Bar in Buffalo, New York, when the owner's son and his friends arrived late for a meal and she fried up some chicken wings as a late-night snack, tossing them in hot sauce.
Full nutrition (USDA data · scales with serving)
| Water | 43.1 g |
| Energy | 323 kcal |
| Protein | 17.8 g |
| Total lipid (fat) | 21.3 g |
| Carbohydrate, by difference | 15.0 g |
| Fiber, total dietary | 0.30 g |
| Total Sugars | 0.10 g |
| Calcium, Ca | 61.0 mg |
| Iron, Fe | 1.3 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 187 mg |
| Potassium, K | 221 mg |
| Sodium, Na | 843 mg |
| Zinc, Zn | 1.1 mg |
| Copper, Cu | 0.08 mg |
| Selenium, Se | 24.2 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.15 mg |
| Riboflavin | 0.23 mg |
| Niacin | 5.7 mg |
| Vitamin B-6 | 0.16 mg |
| Folate, total | 32.0 ug |
| Folic acid | 24.0 ug |
| Folate, food | 9.0 ug |
| Folate, DFE | 49.0 ug |
| Choline, total | 68.8 mg |
| Vitamin B-12 | 0.38 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 14.0 ug |
| Retinol | 14.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 5.0 ug |
| Vitamin E (alpha-tocopherol) | 1.6 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 5.2 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.0 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 | 0.14 g |
| SFA 16:0 | 3.3 g |
| SFA 18:0 | 1.3 g |
| Fatty acids, total monounsaturated | 9.9 g |
| MUFA 16:1 | 0.68 g |
| MUFA 18:1 | 9.0 g |
| MUFA 20:1 | 0.17 g |
| MUFA 22:1 | 0.01 g |
| Fatty acids, total polyunsaturated | 4.7 g |
| PUFA 18:2 | 4.0 g |
| PUFA 18:3 | 0.56 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.06 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) | 0.00 g |
| Cholesterol | 94.0 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
Is the coating or the skin the main source of fat?
Both contribute significantly. The skin itself is high in fat, and the coating absorbs additional oil during frying, making the combined item very calorie-dense.
How can I make them at home to be slightly healthier?
You can bake or air-fry them with a light coating of oil and baking powder for crispiness, or grill them after marinating. This reduces the total fat absorbed compared to deep-frying.
Why are they often served with celery and blue cheese dressing?
The crisp, cooling celery and creamy, tangy blue cheese dressing provide a refreshing contrast to the rich, spicy, and hot wings, helping to cleanse the palate.
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 3.23 kcal/g · 22% calories from protein · 0.3 g fiber · 0.1 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: 3.81 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.