Chicken "wings" with other sauces or seasoning, from other sources
Common food
Chicken wings, typically fried or baked and tossed in a variety of sauces, offer a satisfying crunch giving way to tender, juicy meat. Nutritionally, they are a significant source of protein and fat, with a moderate carbohydrate content that varies greatly depending on the sauce or seasoning used.
Calorie split: 25% protein · 18% carbs · 57% fat
↓ Full nutrition💚 Why it's loved
People love them for the primal satisfaction of eating with their hands, the perfect ratio of crispy skin to succulent meat, and the endless sauce possibilities from spicy Buffalo to sweet teriyaki that make them a social food staple.
⚠️ Watch-outs & how to enjoy it better
The high fat and calorie density, especially when deep-fried and sauced, can be a concern for heart health and weight management. Sauces often contain significant added sugars and sodium. To enjoy them more healthily, opt for baking or air-frying, choose sauces with less sugar, and pair them with a large, fiber-rich side salad to balance the meal.
Key benefits
- High-quality protein for muscle maintenance.
- Source of essential minerals like selenium and phosphorus.
- Versatile base for countless flavor profiles.
- Satisfying combination of fat and protein promotes satiety.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The concept of the 'Buffalo wing' was reportedly invented in 1964 at the Anchor Bar in Buffalo, New York, as a late-night snack for the owner's son and his friends.
Full nutrition (USDA data · scales with serving)
| Water | 51.9 g |
| Energy | 271 kcal |
| Protein | 17.2 g |
| Total lipid (fat) | 17.2 g |
| Carbohydrate, by difference | 12.0 g |
| Fiber, total dietary | 0.20 g |
| Total Sugars | 7.6 g |
| Calcium, Ca | 40.0 mg |
| Iron, Fe | 0.87 mg |
| Magnesium, Mg | 20.0 mg |
| Phosphorus, P | 185 mg |
| Potassium, K | 259 mg |
| Sodium, Na | 731 mg |
| Zinc, Zn | 1.2 mg |
| Copper, Cu | 0.06 mg |
| Selenium, Se | 26.5 ug |
| Vitamin C, total ascorbic acid | 0.10 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.15 mg |
| Niacin | 5.5 mg |
| Vitamin B-6 | 0.17 mg |
| Folate, total | 11.0 ug |
| Folic acid | 4.0 ug |
| Folate, food | 6.0 ug |
| Folate, DFE | 14.0 ug |
| Choline, total | 51.1 mg |
| Vitamin B-12 | 0.34 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 19.0 ug |
| Retinol | 17.0 ug |
| Carotene, beta | 29.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 1001 ug |
| Lutein + zeaxanthin | 19.0 ug |
| Vitamin E (alpha-tocopherol) | 0.99 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 3.4 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.1 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 | 3.0 g |
| SFA 18:0 | 0.85 g |
| Fatty acids, total monounsaturated | 7.4 g |
| MUFA 16:1 | 0.80 g |
| MUFA 18:1 | 6.4 g |
| MUFA 20:1 | 0.09 g |
| MUFA 22:1 | 0.01 g |
| Fatty acids, total polyunsaturated | 3.1 g |
| PUFA 18:2 | 2.7 g |
| PUFA 18:3 | 0.29 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 | 93.0 mg |
FAQ
Are chicken wings a good source of protein?
Yes, chicken wings are a good source of protein, with about 17 grams per 100g, making them beneficial for muscle repair and growth.
Why are chicken wings so high in calories?
The high calorie count comes from the significant fat content in the skin and meat, which is further increased by cooking methods like deep-frying and the addition of sugary or oily sauces.
How can I make chicken wings healthier at home?
You can bake or air-fry them to reduce added oil, use dry rubs instead of sugary sauces, and remove the skin before eating to significantly cut down on fat and calories.
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 2.71 kcal/g · 25% calories from protein · 0.2 g fiber · 7.6 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: 2.82 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.