Chicken wing, NS as to cooking method
Common food
Chicken wings are the whole, unseparated wing of the chicken, prized for their high skin-to-meat ratio and a perfect balance of tender meat, rich skin, and collagen-rich bones. Their flavor is deeply savory and versatile, acting as a blank canvas for countless sauces and seasonings. Nutritionally, they are a dense source of protein and fat, with virtually no carbohydrates.
💚 Why it's loved
People adore chicken wings for their irresistible combination of crispy, rendered skin and juicy, flavorful meat, especially when coated in bold sauces like buffalo or teriyaki. They are the ultimate social food, synonymous with game days, parties, and casual gatherings.
⚠️ Watch-outs & how to enjoy it better
The high fat and calorie density, primarily from the skin, can be a concern for those monitoring caloric intake. To enjoy them more healthily, opt for baking, grilling, or air-frying instead of deep-frying, and pair with a large, fiber-rich salad or non-starchy vegetables to add volume and nutrients without excessive calories.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Provides essential fats and calories for energy.
- Rich in collagen and gelatin from connective tissue and skin.
- Low-carbohydrate, making it suitable for ketogenic diets.
- A highly versatile protein base for global cuisines.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'Buffalo' wing was invented in 1964 at the Anchor Bar in Buffalo, New York, when the owner's son and his friends asked for a late-night snack, and she fried up some wings and tossed them in a cayenne-pepper hot sauce.
Full nutrition (scales with serving)
| Water | 57.2 g |
| Energy | 257 kcal |
| Protein | 23.4 g |
| Total lipid (fat) | 18.0 g |
| Carbohydrate, by difference | 0.60 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.60 g |
| Calcium, Ca | 33.0 mg |
| Iron, Fe | 0.93 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 251 mg |
| Potassium, K | 285 mg |
| Sodium, Na | 579 mg |
| Zinc, Zn | 1.6 mg |
| Copper, Cu | 0.06 mg |
| Selenium, Se | 38.2 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.16 mg |
| Niacin | 7.5 mg |
| Vitamin B-6 | 0.21 mg |
| Folate, total | 8.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 8.0 ug |
| Choline, total | 58.2 mg |
| Vitamin B-12 | 0.45 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 26.0 ug |
| Retinol | 26.0 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) | 0.12 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Fatty acids, total saturated | 4.6 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.09 g |
| SFA 16:0 | 3.7 g |
| SFA 18:0 | 0.82 g |
| Fatty acids, total monounsaturated | 7.3 g |
| MUFA 16:1 | 1.2 g |
| MUFA 18:1 | 6.1 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.2 g |
| PUFA 18:2 | 2.0 g |
| PUFA 18:3 | 0.11 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.03 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 129 mg |
| 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 (the meaty, upper part resembling a tiny drumstick), the flat or wingette (the middle section with two bones), and the tip (mostly bone and skin, often used for stock).
Are chicken wings healthy?
They are a good source of protein and provide nutrients like B vitamins and selenium. However, they are high in fat and calories, especially with the skin. Healthier preparation methods like baking or grilling can reduce added fats.
How can I get crispy skin without deep-frying?
Pat wings completely dry, toss with a small amount of baking powder (not baking soda) and salt, then bake on a wire rack at a high temperature (around 400°F/200°C). This draws out moisture and creates a remarkably crispy texture.