Fast Foods, Fried Chicken, Wing, meat only, skin and breading removed
Whole food · Fast Foods
This is the lean, protein-packed meat of a fried chicken wing, with the skin and breading meticulously removed. It offers a firm, slightly chewy texture with a savory, concentrated chicken flavor that has been infused by the frying process. Nutritionally, it's a high-protein, low-carb choice, delivering nearly 29 grams of protein per 100 grams with minimal fat.
Calorie split: 53% protein · 4% carbs · 43% fat
↓ Full nutrition💚 Why it's loved
People love it for its intense, savory chicken flavor and satisfying, meaty bite that feels indulgent yet clean. It's a versatile protein that can be easily seasoned and paired with a wide range of sides, from classic fries to fresh salads.
⚠️ Watch-outs & how to enjoy it better
The primary concern is the high sodium content from the brining and seasoning process, which can be problematic for those monitoring salt intake. To counteract this, pair it with potassium-rich foods like steamed vegetables or a fresh salad, and drink plenty of water. The frying method also means it can be higher in advanced glycation end products (AGEs), so balancing with antioxidant-rich foods is beneficial.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Very low in carbohydrates and sugars.
- Provides essential nutrients like niacin (B3) and selenium.
- A satisfying, savory option for low-carb or ketogenic diets.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'wing' is actually composed of two distinct parts—the drumette and the flat (or wingette)—each with a different bone structure and meat texture, even though they come from the same limb.
Full nutrition (USDA data · scales with serving)
| Water | 56.2 g |
| Energy | 215 kcal |
| Energy | 901 kj |
| Protein | 28.8 g |
| Total lipid (fat) | 10.2 g |
| Ash | 2.7 g |
| Carbohydrate, by difference | 2.1 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 40.0 mg |
| Iron, Fe | 0.96 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 225 mg |
| Potassium, K | 296 mg |
| Sodium, Na | 761 mg |
| Zinc, Zn | 1.9 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.05 mg |
| Selenium, Se | 38.9 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.27 mg |
| Niacin | 7.6 mg |
| Pantothenic acid | 1.1 mg |
| Vitamin B-6 | 0.26 mg |
| Folate, total | 8.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 8.0 ug |
| Choline, total | 126 mg |
| Betaine | 13.9 mg |
| Vitamin B-12 | 0.59 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 10.0 ug |
| Retinol | 10.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 32.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.54 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.38 mg |
| Tocopherol, delta | 0.00 mg |
| Tocotrienol, alpha | 0.00 mg |
| Tocotrienol, beta | 0.05 mg |
| Tocotrienol, gamma | 0.03 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 3.0 iu |
| Vitamin D (D2 + D3) | 0.10 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 | 2.7 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 | 0.01 g |
| SFA 14:0 | 0.07 g |
| SFA 15:0 | 0.01 g |
| SFA 16:0 | 1.8 g |
| SFA 17:0 | 0.02 g |
| SFA 18:0 | 0.67 g |
| SFA 20:0 | 0.02 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 4.8 g |
| MUFA 14:1 | 0.02 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.46 g |
| MUFA 16:1 c | 0.45 g |
| MUFA 17:1 | 0.01 g |
| MUFA 18:1 | 4.2 g |
| MUFA 18:1 c | 4.1 g |
| MUFA 20:1 | 0.08 g |
| MUFA 22:1 | 0.01 g |
| MUFA 22:1 c | 0.01 g |
| MUFA 24:1 c | 0.01 g |
| Fatty acids, total polyunsaturated | 1.9 g |
| PUFA 18:2 | 1.5 g |
| PUFA 18:2 n-6 c,c | 1.5 g |
| PUFA 18:2 CLAs | 0.01 g |
| PUFA 18:3 | 0.19 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.18 g |
| PUFA 18:3 n-6 c,c,c | 0.01 g |
| PUFA 18:3i | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.01 g |
| PUFA 20:3 | 0.03 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.03 g |
| PUFA 20:4 | 0.08 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 0.02 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Fatty acids, total trans | 0.11 g |
| Fatty acids, total trans-monoenoic | 0.09 g |
| TFA 16:1 t | 0.01 g |
| TFA 18:1 t | 0.08 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.02 g |
| Fatty acids, total trans-polyenoic | 0.02 g |
| Cholesterol | 148 mg |
Amino acid profile (per 100g)
Estimated from Fast foods, english muffin, with egg, cheese, and sausage — USDA does not publish this profile for Fast Foods.
| Tryptophan | 0.16 g |
| Threonine | 0.52 g |
| Isoleucine | 0.54 g |
| Leucine | 0.98 g |
| Lysine | 0.75 g |
| Methionine | 0.29 g |
| Cystine | 0.20 g |
| Phenylalanine | 0.59 g |
| Tyrosine | 0.41 g |
| Valine | 0.65 g |
| Arginine | 0.65 g |
| Histidine | 0.33 g |
| Alanine | 0.60 g |
| Aspartic acid | 1.1 g |
| Glutamic acid | 2.5 g |
| Glycine | 0.54 g |
| Proline | 0.90 g |
| Serine | 0.70 g |
FAQ
Is the skin and breading truly removed, or is there residual fat?
The description specifies 'skin and breading removed,' meaning it's the lean muscle meat. However, some intramuscular fat and fat from the frying process will remain, contributing to the 10.2g fat per 100g.
How does this compare nutritionally to a whole, unbreaded fried wing?
Removing the skin and breading significantly reduces the fat and calorie content. A whole fried wing with skin would have much higher fat and calories, while this version is almost pure protein.
Is this a good option for people with gluten allergies?
Since the breading is removed, the meat itself is gluten-free. However, cross-contamination is possible during preparation, so it's essential to confirm the specific cooking process if allergies are severe.
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 2.15 kcal/g · 54% calories from protein · 0.0 g fiber · 0.0 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: 2.57 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.