Turkey, wing, cooked, skin eaten
Common food
Photo: Wikipedia
A cooked turkey wing, skin-on, is a hearty, savory piece of poultry with a rich, slightly gelatinous texture from the connective tissue and a satisfying, crispy skin. It's a protein-packed powerhouse with virtually no carbohydrates, making it a staple for low-carb and high-protein diets. The flavor is deep and meaty, often enhanced by roasting or braising, which renders the fat and infuses the meat with moisture.
Calorie split: 55% protein · 0% carbs · 45% fat
↓ Full nutrition💚 Why it's loved
People love turkey wings for their deeply satisfying, savory flavor and the textural contrast between the tender, fall-off-the-bone meat and the crispy, flavorful skin. They are incredibly versatile, perfect for everything from a simple weeknight roast to being the star of a slow-cooked, saucy barbecue platter.
⚠️ Watch-outs & how to enjoy it better
The skin and dark meat are relatively high in saturated fat and calories, which may be a concern for those monitoring fat intake. To enjoy it healthily, practice portion control by pairing a single wing with a large serving of non-starchy vegetables like roasted broccoli or a fresh salad to add fiber and volume to the meal.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Very low in carbohydrates, suitable for keto and low-carb diets.
- Contains B vitamins like niacin and B6 for energy metabolism.
- Rich in minerals such as selenium and phosphorus.
- Skin provides dietary fat for satiety and nutrient absorption.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
A single turkey wing is anatomically divided into two parts: the 'drumette' (which looks like a tiny drumstick) and the 'flat' or 'wingette,' each with a distinct bone structure and slightly different meat-to-skin ratio.
Full nutrition (USDA data · scales with serving)
| Water | 61.6 g |
| Energy | 202 kcal |
| Protein | 26.9 g |
| Total lipid (fat) | 10.0 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 21.0 mg |
| Iron, Fe | 1.2 mg |
| Magnesium, Mg | 26.0 mg |
| Phosphorus, P | 215 mg |
| Potassium, K | 258 mg |
| Sodium, Na | 442 mg |
| Zinc, Zn | 1.9 mg |
| Copper, Cu | 0.06 mg |
| Selenium, Se | 29.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.04 mg |
| Riboflavin | 0.16 mg |
| Niacin | 7.6 mg |
| Vitamin B-6 | 0.50 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 ug |
| Choline, total | 68.6 mg |
| Vitamin B-12 | 0.79 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 3.0 ug |
| Retinol | 3.0 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) | 0.13 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 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 | 0.08 g |
| SFA 16:0 | 1.8 g |
| SFA 18:0 | 0.62 g |
| Fatty acids, total monounsaturated | 3.7 g |
| MUFA 16:1 | 0.58 g |
| MUFA 18:1 | 3.0 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.01 g |
| Fatty acids, total polyunsaturated | 2.4 g |
| PUFA 18:2 | 2.1 g |
| PUFA 18:3 | 0.13 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.12 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) | 0.02 g |
| Cholesterol | 79.0 mg |
Amino acid profile (per 100g)
Estimated from Turkey, mechanically deboned, from turkey frames, raw — USDA does not publish this profile for Turkey.
| Tryptophan | 0.11 g |
| Threonine | 0.64 g |
| Isoleucine | 0.50 g |
| Leucine | 1.1 g |
| Lysine | 1.2 g |
| Methionine | 0.37 g |
| Cystine | 0.10 g |
| Phenylalanine | 0.55 g |
| Tyrosine | 0.47 g |
| Valine | 0.54 g |
| Arginine | 0.87 g |
| Histidine | 0.50 g |
| Alanine | 0.87 g |
| Aspartic acid | 1.4 g |
| Glutamic acid | 2.2 g |
| Glycine | 0.78 g |
| Proline | 0.65 g |
| Serine | 0.62 g |
FAQ
How is the nutrition different from a chicken wing?
Turkey wings are larger and generally have a slightly higher protein-to-fat ratio than chicken wings, but the skin-on versions are comparable in calorie density. Turkey also tends to have a more pronounced, gamey flavor.
What's the best way to cook them for maximum flavor?
For crispy skin, roast them at a high temperature (400-425°F/200-220°C) after patting dry and seasoning. For tender, fall-off-the-bone meat, braise them low and slow in a flavorful liquid like broth, wine, or barbecue sauce.
Are turkey wings a common allergen?
Poultry is not among the top major food allergens, but some individuals can have specific allergies to turkey or chicken proteins. It's always important to be aware of personal dietary restrictions.
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 2.02 kcal/g · 53% 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: 1.71 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.