Chicken wing, rotisserie
Common food
Rotisserie chicken wings are whole wings cooked on a rotating spit, resulting in a deeply savory, crispy skin and tender, juicy meat. The slow rotation bastes the wings in their own fat, creating a rich, caramelized flavor without heavy breading. Nutritionally, they are a high-protein, very low-carb option, with most calories coming from the flavorful skin and natural fats.
Calorie split: 36% protein · 1% carbs · 63% fat
↓ Full nutrition💚 Why it's loved
People adore rotisserie wings for their irresistible combination of crispy, salty skin and succulent meat, often enhanced by simple seasoning. They are a social, hands-on food central to game days, parties, and casual gatherings across many cultures.
⚠️ Watch-outs & how to enjoy it better
The primary downsides are the high fat and sodium content from the skin and seasoning, which can be a concern for heart health or blood pressure. To counteract, remove the skin before eating to significantly reduce fat and sodium, and pair the wings with a large, fiber-rich side salad or steamed vegetables to add volume and nutrients without extra calories.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Very low in carbohydrates and sugars.
- Contains B vitamins like niacin and B6 for energy metabolism.
- Provides minerals such as selenium and phosphorus.
- The rotisserie method can render out some excess fat.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'flat' and 'drumette' sections of a chicken wing contain the same number of bones (two and one, respectively), but the flat has a unique double-joint that allows it to be eaten in one clean motion by pulling the bones apart.
Full nutrition (USDA data · 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 |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| 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 |
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 rotisserie chicken wings healthier than fried wings?
Generally, yes. Rotisserie cooking allows fat to drip away, whereas deep-frying adds absorbed oil, increasing total fat and calories. However, the skin remains high in fat in both methods.
How can I make them at home without a rotisserie?
You can achieve similar results by roasting wings on a rack in a hot oven (400°F/200°C) to allow air circulation, or by using an air fryer, which crisps the skin effectively with minimal added oil.
Why are the nutrition facts for just the meat different from with the skin?
The skin contains the majority of the fat and calories. Eating the meat alone (skinless) roughly halves the fat content and reduces calories by about 30-40%, while protein remains largely the same.
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 2.57 kcal/g · 36% calories from protein · 0.0 g fiber · 0.6 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: 2.03 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.