Chicken "wings", plain, from fast food / restaurant
Common food
Photo: Wikipedia
Plain chicken wings are the classic, unadorned canvas of the wing world—typically just the mid-joint and drumette, deep-fried or baked to a golden crisp. Their texture is a satisfying contrast of shattering, rendered skin and tender, juicy meat underneath. Nutritionally, they are a dense source of protein and fat, with minimal carbohydrates.
💚 Why it's loved
People adore them for the primal satisfaction of eating with their hands, the perfect ratio of crispy skin to succulent meat, and their role as a social, shareable food at gatherings and sports events.
⚠️ Watch-outs & how to enjoy it better
The high fat and calorie density can be a concern for weight management, and the skin is often high in sodium from seasoning or frying oil. To enjoy mindfully, opt for baked or grilled versions, practice portion control by counting wings (e.g., 3-4 as a serving), and pair with a large side of non-starchy vegetables like celery or carrot sticks to add volume and fiber.
Key benefits
- Excellent source of high-quality protein for muscle maintenance.
- Provides dietary fat, including essential fatty acids and fat-soluble vitamins.
- Naturally low in carbohydrates and sugars.
- A versatile base for countless flavor profiles and cooking methods.
🍽️ 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 wanted a late-night snack, and she deep-fried some wings and tossed them in a cayenne-based hot sauce.
Full nutrition (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 |
| 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 |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Are plain chicken wings keto-friendly?
Yes, plain chicken wings (without sugary sauces or breading) are very low in carbohydrates and high in fat and protein, making them a staple food for ketogenic diets.
What's the difference between the flat and the drumette?
The 'flat' is the mid-joint section with two bones, while the 'drumette' is the upper part that connects to the body, resembling a small drumstick. Both have similar nutrition but slightly different meat-to-bone ratios and textures.
How can I make crispy wings without deep-frying?
Pat wings completely dry, toss with a small amount of baking powder (not baking soda), and bake on a wire rack at a high temperature (400°F/200°C). This method helps render fat and crisp the skin effectively.