Chicken "wings" with hot sauce, from fast food / restaurant
Common food
Photo: Wikipedia
These are chicken wings, typically the mid-joint and drumette, deep-fried or baked until crispy and tossed in a spicy, tangy hot sauce. The texture is a contrast between the shattering, sauce-coated skin and the tender, juicy meat beneath. Nutritionally, they are a dense source of protein and fat, with minimal carbohydrates, making them a high-energy, low-carb option.
💚 Why it's loved
People adore the primal satisfaction of eating them with their hands, the addictive combination of spicy, savory, and tangy flavors, and their central role in social rituals like game-day gatherings and bar food culture.
⚠️ Watch-outs & how to enjoy it better
They are very high in calories and saturated fat, and the hot sauce often contains significant sodium and sometimes added sugars. For those watching sodium intake or managing conditions like hypertension, moderation is key. Counteract this by pairing with a large, fiber-rich side salad or celery/carrot sticks, and choosing baked or air-fried versions over deep-fried to reduce overall fat content.
Key benefits
- High in complete protein for muscle maintenance
- Rich in collagen from skin and connective tissue
- Contains B vitamins like niacin and B6
- Good source of minerals like selenium and phosphorus
- Can be part of a low-carb or ketogenic diet
🍽️ 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 fried up some wings and tossed them in a spicy butter sauce.
Full nutrition (scales with serving)
| Water | 54.7 g |
| Energy | 272 kcal |
| Protein | 16.8 g |
| Total lipid (fat) | 20.2 g |
| Carbohydrate, by difference | 6.2 g |
| Fiber, total dietary | 0.10 g |
| Total Sugars | 2.3 g |
| Calcium, Ca | 39.0 mg |
| Iron, Fe | 0.79 mg |
| Magnesium, Mg | 18.0 mg |
| Phosphorus, P | 179 mg |
| Potassium, K | 213 mg |
| Sodium, Na | 842 mg |
| Zinc, Zn | 1.1 mg |
| Copper, Cu | 0.06 mg |
| Selenium, Se | 25.1 ug |
| Vitamin C, total ascorbic acid | 0.20 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.15 mg |
| Niacin | 5.2 mg |
| Vitamin B-6 | 0.25 mg |
| Folate, total | 12.0 ug |
| Folic acid | 6.0 ug |
| Folate, food | 6.0 ug |
| Folate, DFE | 16.0 ug |
| Choline, total | 53.0 mg |
| Vitamin B-12 | 0.34 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 82.0 ug |
| Retinol | 76.0 ug |
| Carotene, beta | 73.0 ug |
| Carotene, alpha | 3.0 ug |
| Cryptoxanthin, beta | 4.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.88 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 3.5 ug |
| Fatty acids, total saturated | 6.3 g |
| SFA 4:0 | 0.10 g |
| SFA 6:0 | 0.07 g |
| SFA 8:0 | 0.04 g |
| SFA 10:0 | 0.10 g |
| SFA 12:0 | 0.11 g |
| SFA 14:0 | 0.45 g |
| SFA 16:0 | 3.9 g |
| SFA 18:0 | 1.3 g |
| Fatty acids, total monounsaturated | 7.9 g |
| MUFA 16:1 | 0.80 g |
| MUFA 18:1 | 6.9 g |
| MUFA 20:1 | 0.09 g |
| MUFA 22:1 | 0.01 g |
| Fatty acids, total polyunsaturated | 3.0 g |
| PUFA 18:2 | 2.6 g |
| PUFA 18:3 | 0.28 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.04 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 | 102 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Are chicken wings a good source of protein?
Yes, they are an excellent source of complete protein, providing all essential amino acids. The protein is concentrated in the meat, while the skin and fat contribute most of the calories.
How can I make them healthier at home?
You can significantly reduce the fat content by baking or air-frying instead of deep-frying. Using a sauce made from hot sauce, a small amount of butter or oil, and vinegar keeps the flavor while cutting excess calories.
Why are they so high in calories compared to other chicken parts?
The high calorie count comes from the skin and the attached fat, which are often eaten. The skin is rich in fat, and the cooking method (like frying) adds more oil, making them much more energy-dense than skinless breast meat.