Chicken Wings
Moderate nutritional value
Fried or baked wings in sauce.
Chicken wings are wing sections deep-fried or baked until the skin is crisp, then tossed in a sauce such as buffalo, made from hot sauce and butter, and often served with a blue cheese or ranch dip and celery. They are high in protein and fat, most of the fat coming from the skin and frying oil. A 200 g serving is about 580 kcal before the dip; baked wings are lighter.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 20g | 35.7% |
| Fat | 20g | 28.6% |
| Carbs | 8g | 2.7% |
| Simple Sugars | 2.8g | Estimate |
| Complex Carbs | 5.2g | Estimate |
| Water | 48g | 1.9% |
| Calories | 290 | 12.9% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 8.28 | g | 41.4% |
| Monounsaturated | 7.34 | g | 29.4% |
| Polyunsaturated | 2.65 | g | 20.4% |
| Omega-3 | 0.795 | g | Estimate |
| EPA | 3 | mg | 0.3% |
| DHA | 6 | mg | 0.7% |
| Omega-6 | 1.855 | g | Estimate |
| Trans | 0.06 | g | 3.0% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 9.81 | mg |
| Vitamin E | 0.84 | mg |
| Selenium | 18.2 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 72.7 | mcg | 8.1% |
| vitamin B1 | 0.049 | mg | 4.1% |
| vitamin B2 | 0.109 | mg | 8.4% |
| vitamin B3 | 4.99 | mg | 31.2% |
| vitamin B6 | 0.437 | mg | 25.7% |
| vitamin B9 | 6.38 | mcg | 1.6% |
| vitamin B12 | 0.232 | mcg | 9.7% |
| vitamin C | 9.81 | mg | 10.9% |
| vitamin D | 0.092 (4 IU) | mcg | 0.6% |
| vitamin E | 0.842 | mg | 5.6% |
| vitamin K | 1.16 | mcg | 1.0% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 164 | mg | 16.4% |
| iron | 0.904 | mg | 5.0% |
| magnesium | 18.8 | mg | 4.7% |
| phosphorus | 188 | mg | 26.9% |
| potassium | 234 | mg | 9.0% |
| sodium | 1353 | mg | 58.8% |
| zinc | 1.29 | mg | 11.7% |
| copper | 0.047 | mg | 5.2% |
| manganese | 0.032 | mg | 1.4% |
| selenium | 18.2 | mcg | 33.1% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 740 | mg | 105.7% | 213% |
| Isoleucine | 977 | mg | 69.8% | 150% |
| Leucine | 1647 | mg | 60.3% | 124% |
| Lysine | 1909 | mg | 90.9% | 183% |
| Methionine | 727 | mg | 69.2% | 145% |
| Phenylalanine | 1525 | mg | 87.1% | 171% |
| Threonine | 894 | mg | 85.1% | 164% |
| Tryptophan | 252 | mg | 90.0% | 176% |
| Valine | 1034 | mg | 56.8% | 119% |
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Values per 100 g
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Recipe
See full recipeIngredients
- Chicken wings, split into flats and drumettes 1 kg
- Baking powder 1 tbsp
- Salt 1 tsp
- Garlic powder 1 tsp
- Hot sauce (Frank's RedHot) 120 ml
- Unsalted butter 60 g
- Honey 1 tbsp
- Neutral oil (if frying) 1 l
Instructions
- 1
Pat the wings very dry, then toss with the baking powder, salt and garlic powder until evenly coated.
- 2
Arrange on a wire rack over a baking tray and bake at 220C for 40 to 45 minutes, turning once, until deep golden and crisp.
- 3
Meanwhile, melt the butter with the hot sauce and honey in a small pan over low heat, whisking into a smooth glossy sauce.
- 4
Alternatively, deep-fry the wings in oil at 190C for 8 to 10 minutes until crisp and cooked through.
- 5
Tip the hot wings into a large bowl, pour over the sauce and toss until every wing is fully coated.
- 6
Serve immediately with celery sticks and blue cheese or ranch dip.